Description
An easy recipe for Mexican Street Corn Pasta Salad loaded with grilled corn and pasta and tossed in an irresistible sauce, inspired by the flavors of authentic Elotes.
Ingredients
Scale
- 1 pound rotini pasta
- 6 ears of corn (husks removed)
- 1 cup roughly chopped cilantro
- 3/4 cup chopped green onion
- 1 cup grated cotija cheese
- 1 cup regular mayonnaise
- 1/2 cup sour cream
- Zest and juice of one lime
- 1 garlic clove (minced)
- 1–2 dashes of chipotle chili pepper
- Salt and pepper to taste
Instructions
- Step: Cook pasta per package instructions. Drain thoroughly then place pasta in a large bowl and set aside.
- Step: Preheat grill.
- Step: Once grill is nice and hot place corn directly on grates.
- Step: Cook corn for 3-4 minutes per side until corn begins to char.
- Step: Once all sides have been slightly charred, remove from grill.
- Step: Remove corn off the cob standing corn firmly up on a cutting board and with a sharp nice carefully removing kernels.
- Step: Alternatively place a small bowl upside down inside a large mixing bowl. Hold corn standing up on top of inverted bowl and carefully run a down the side of the corn to remove the kernels.
- Step: Reserve about 3/4 cup of the kernels and place the remaining kernels in a large bowl along with cooked pasta.
- Step: Add 1/2 cup cilantro and 1/2 cup green onion to pasta.
- Step: In a medium bowl mix together grated cotija cheese, mayonnaise, sour cream, lime zest and juice, garlic and a dash or two of chipotle chili pepper until blended.
- Step: Season sauce with a pinch of salt and pepper to taste.
- Step: Pour sauce in with pasta and corn and toss to coat.
- Step: Transfer pasta to a serving bowl and top with reserved corn and remaining 1/2 cup cilantro and 1/4 cup green onion.
- Step: Refrigerate until ready to serve.
Notes
You can find Chipotle Chili Pepper in the spice aisle.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 65 mg
Keywords: Mexican street corn, elotes, pasta salad, grilled corn, summer side dish