Description
Mexican Street Corn Pasta Salad is a vibrant, flavor-packed dish that puts a delightful twist on traditional elote. Perfect for summer cookouts or potlucks, this salad features tender radiatori pasta tossed with sweet grilled corn, creamy dressing, zesty spices, and fresh herbs.
Ingredients
Scale
- 1/2 lb radiatori pasta
- 6 ears grilled corn (kernels cut off)
- 3/4 cup mayonnaise
- 1/2 cup feta cheese (crumbled)
- 1/4 cup fresh cilantro (chopped)
- 1 tablespoon lime juice
- 2 tablespoons garlic (minced)
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup red onion (diced)
- 1/4 cup cotija cheese (crumbled)
Instructions
- Cook the radiatori pasta according to package instructions until al dente. Rinse under cold water and drain well.
- While the pasta cooks, grill the corn until charred. Cut off the kernels once cooked and add them to the mixing bowl with the pasta.
- In the same bowl, combine mayonnaise, feta cheese, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese. Mix thoroughly.
- Taste and adjust seasoning as necessary with more lime juice or salt before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling/Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 340
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
Keywords: For added heat, consider mixing in diced jalapeños. Chill the salad for about an hour before serving to allow flavors to meld beautifully. Substitute feta cheese with queso fresco or ricotta if desired.