Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful twist on traditional elote salad, combining the beloved tastes of grilled corn, zesty lime, and creamy dressing with hearty pasta. Perfect for summer cookouts, picnics, or potlucks, this refreshing dish is easy to prepare and will impress your guests with its delicious combination of flavors and textures. Each bite delivers a burst of savory goodness from grilled corn and feta cheese, making it a standout side or light main course for any gathering.
Ingredients
Scale
- 1/2 lb radiatori pasta
- 6 ears of grilled corn
- 3/4 cup mayonnaise
- 1/2 cup feta cheese
- 1/4 cup fresh cilantro
- 1 tablespoon lime juice
- 2 tablespoons minced garlic
- chili powder
- paprika
- kosher salt
- black pepper
- 1/3 cup diced red onion
- 1/4 cup cotija cheese
Instructions
- Cook radiatori pasta according to package instructions until al dente. Rinse with cold water and drain.
- Grill corn until slightly charred; cool and cut kernels off the cob.
- In a large bowl, combine cooked pasta, grilled corn, mayonnaise, feta cheese, cilantro, lime juice, garlic, spices, red onion, and cotija cheese.
- Stir until well mixed. Adjust seasoning to taste and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side
- Method: Grilling, Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 220
- Sugar: 2g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: For a heartier version, add grilled chicken or shrimp. Let the salad chill in the fridge for at least 30 minutes before serving for enhanced flavors. Feel free to experiment with different cheeses like queso fresco.