Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that brings the essence of classic elote into a delightful pasta form. This easy-to-make salad is perfect for summer cookouts, potlucks, or casual dinners. With creamy mayo, zesty lime juice, and the smoky sweetness of grilled corn, this salad is sure to be a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 12 1x
- Category: Side dish
- Method: Grilling/Mixing
- Cuisine: Mexican
Ingredients
Scale
- 1/2 lb radiatori pasta, cooked al dente
- 6 ears of grilled corn, kernels cut off
- 3/4 cup mayo
- 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 ground black pepper
- 1/3 cup red onion, diced
- 1/4 cup cotija cheese, crumbled (more if desired)
Instructions
- Cook radiatori pasta according to package instructions until al dente. Rinse with cold water and drain.
- Grill corn until lightly charred; cut kernels off the cob.
- In a large mixing bowl, combine pasta, corn, mayonnaise, feta cheese, cilantro, lime juice, garlic, chili powder, red onion, and seasonings.
- Stir gently until well mixed. Adjust flavors as needed.
- Serve immediately or chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 295
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
Find it online: https://cookingwithbrianna.com/mexican-street-corn-pasta-salad/