Mexican Street Corn Pasta Salad Recipe
Mexican Street Corn Pasta Salad is a delicious and easy spin on your classic elote salad! Perfect for your next cookout!
Ingredients
- 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 (more, if desired)
- 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, 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.
Nutrition
Calories: 172kcal | Carbohydrates: 25g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 334mg | Potassium: 198mg | Fiber: 2g | Sugar: 4g | Vitamin A: 297IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
