Description
Mexican Street Corn Pasta Salad is a delicious and easy spin on your classic elote salad! Perfect for your next cookout!
Ingredients
Scale
- ½ pound radiatori pasta (or another pasta shape)
- 6 ears grilled sweet corn (kernels cut off)
- ¾ cup mayo
- ½ cup feta cheese (crumbled)
- ⅓ cup red onion (diced)
- ¼ cup fresh cilantro (chopped)
- ¼ cup cotija cheese (crumbled)
- 2 tablespoons garlic (minced)
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- ½ teaspoons paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Pasta: Cook ½ pound radiatori pasta al dente. Rinse with cold water to cool, drain and place in a large bowl.
- Combine: Meanwhile, make 6 ears grilled sweet corn, let cool slightly and cut the kernels off the cobs. In a large bowl, add corn kernels, ¾ cup mayo, ½ cup feta cheese, ⅓ cup red onion, ¼ cup fresh cilantro, ¼ cup cotija cheese, 2 tablespoons garlic, 1 tablespoon lime juice, 2 teaspoons chili powder, ½ teaspoons paprika, ½ teaspoon kosher salt and ¼ teaspoon ground black pepper.
- Taste: Stir to combine. Taste and add additional lime juice, salt or other ingredients, per your taste.
- Serve: Enjoy immediately and garnish with additional fresh cilantro, red onion, cotija cheese and lime wedges.
Notes
Corn: you can sub for frozen corn (thaw before use) or even canned corn (drained) if you are in a pinch. Pasta: feel free to use any small pasta shape you want here. Storage: store leftovers in an airtight container in the refrigerator for up to 5 days. You may need to add a bit more mayo to help revive it after sitting.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta, Side Dish
- Method: Grill, Stove Top
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 172 kcal
- Sugar: 4 g
- Sodium: 334 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.01 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 11 mg
Keywords: Mexican street corn, pasta salad, elote, side dish, summer bbq