Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that captivates the essence of traditional elote, making it an irresistible addition to any summer gathering. This delightful salad combines perfectly cooked radiatori pasta with smoky grilled corn, creamy dressing, and fresh herbs for a refreshing twist. Ideal for potlucks, cookouts, or casual weeknight dinners, it’s a versatile choice that pairs beautifully with grilled meats and tacos. With just 25 minutes of preparation time, this easy-to-make dish ensures you can spend more time enjoying your company rather than slaving in the kitchen.
Ingredients
- 1/2 lb radiatori pasta (cooked al dente)
- 6 ears grilled corn (kernels cut off)
- 3/4 cup mayonnaise
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 3 tablespoons minced garlic
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/3 cup diced red onion
- 1/4 cup cotija cheese (optional)
Instructions
- Cook the radiatori pasta according to package directions until al dente. Rinse under cold water and drain.
- Grill corn until slightly charred on all sides; allow to cool before cutting off kernels.
- In a large bowl, combine the corn kernels with mayonnaise, feta cheese, cilantro, lime juice, garlic, spices, red onion, and cotija cheese.
- Gently mix in the cooled pasta until well combined.
- Serve immediately or chill for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 305
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Fresh ingredients elevate the taste; consider using seasonal vegetables or herbs. Adjust seasoning to your preference; more lime juice or spices can enhance flavor profiles. Make ahead of time! The salad keeps well in the fridge for up to three days.