Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a delicious and easy spin on your classic elote salad! Perfect for your next cookout!
Ingredients
- 1/2 lb radiatori pasta cooked al dente**
- 6 ears of grilled sweet 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 teaspoons 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
- Pasta: Cook pasta al dente. Rinse with cold water to cool, drain and place in a large bowl.
- Combine: Meanwhile, grill your corn and add corn kernels, mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion and cotija cheese to the bowl.
- Taste: Stir to combine. Taste and add additional lime juice, salt or other ingredients, per your taste.
- Serve: Serve 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, but for best results use the grilled corn listed above.
- **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 - the pasta tends to soak up excess moisture so without adding more mayo it may taste dry after sitting.
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