pasta salad recipe — Mexican Street Corn Pasta Salad

prep

30 min

cook

35 min

feeds

4-6

Authentic and tasty what more could you ask for? Add this to your Cinco De Mayo, taco Tuesday, or back yard BBQ menu—it'll be sure to impress.

Get ready to savor the vibrant flavors of Mexican street corn in a delightful pasta salad. This fusion dish combines the beloved elements of Mexican street corn, also known as elote, with the satisfying texture of pasta, creating a delicious and refreshing salad that is perfect for picnics, barbecues, or any summer gathering.

Mexican street corn pasta salad starts with cooked pasta of your choice, such as fusilli, rotini, or penne. The pasta is cooked according to package instructions until al dente, then drained and rinsed with cold water to cool it down.

The star ingredient of this salad is the Mexican street corn. Grilled or roasted corn on the cob is traditionally slathered with a mixture of mayonnaise, lime juice, and spices like chili powder, cayenne pepper, and cumin. To incorporate the flavors into the pasta salad, cut the kernels off the cob and combine them with the cooked pasta.

To add more texture and flavor, mix in a variety of colorful vegetables. Diced red bell peppers, cherry tomatoes, red onions, and chopped cilantro are excellent choices. These ingredients not only contribute to the visual appeal of the dish but also provide a refreshing crunch and a burst of freshness.

For the dressing, whisk together a combination of mayonnaise, lime juice, minced garlic, and a touch of honey for balance. This tangy and creamy dressing complements the smoky flavors of the corn and adds a zesty kick to the salad.

To elevate the dish even further, crumble some cotija cheese over the top. Cotija is a salty and crumbly Mexican cheese that pairs wonderfully with the sweet corn and tangy dressing. If you can't find cotija cheese, feta cheese can be used as a substitute.

Gently toss all the ingredients together until they are well coated with the dressing. Allow the flavors to meld together by refrigerating the salad for at least 30 minutes before serving. This also helps the pasta salad to chill and become even more refreshing.

When it's time to serve, garnish the Mexican street corn pasta salad with additional chopped cilantro and a sprinkle of chili powder or smoked paprika for a touch of spice. The salad can be enjoyed as a standalone dish or as a side alongside grilled meats or seafood.

With its combination of smoky corn, tangy dressing, and crisp vegetables, Mexican street corn pasta salad brings the vibrant flavors of Mexican street food to your table. It's a crowd-pleasing dish that celebrates the colors and tastes of summer, delivering a refreshing and satisfying experience with every bite.

Ingredients

All ingredients

4 ears of fire roasted corn

12 ounces tri color rotini (raw)

5 ounces cotija, crumbled

½ cup cilantro rough chopped

½ cup mayonnaise

½ teaspoon garlic powder

2 limes juiced

Zest of one lime

½ teaspoon chili powder

⅓ teaspoon cayenne pepper

3 green onions, sliced

Salt and pepper

Instructions

Mexican Street Corn

Step 1

Shuck the corn and place it into cold water to submerge.

Step 2

Add one tablespoon of salt and allow it to soak for 10 minutes.

Step 3

Remove the corn and place it on your pellet grill at 350ºF for approximately 20 minutes, turning it about every 5 minutes and cooking it until the kernels are soft and juicy.

Step 4

Crank the grill to 500ºF (if you have slide and grill, place the corn over the fire and allow it to color up for a few minutes). Keep it moving. You want char and caramelization on the kernels, not black or burnt corn.

Step 5

Remove it and allow it to rest. When it has cooled to at least room temperature, cut the kernels off.

Pasta salad

Step 1

Turn you Sidekick to Medium/High heat. Get a pot of water boiling.

Step 2

Cook the pasta in salted water until it is al dente, strain and rinse the pasta with cold water to cool it off faster. Once chilled allow it to strain for a few minutes.

Step 3

In a large mixing bowl add the pasta, corn and any juices from it, cotija, cilantro, mayonnaise, spices, lime zest and juice, and the green onions.

Step 4

Mix everything together thoroughly and season to taste with salt and pepper. The cotija is salty so be careful and be sure to taste and season as you go.