Description
Mexican Street Corn Pasta Salad is a vibrant and refreshing dish that captures the essence of traditional elote. Combining tender pasta with sweet, charred corn, creamy cotija cheese, and crunchy bell peppers, this salad is tossed in a zesty lime dressing with a hint of chili powder. Perfect for summer barbecues or picnics, it brings together an explosion of flavors and textures that are sure to impress your guests. Easy to prepare and packed with fresh ingredients, this pasta salad not only serves as a delightful side but can also stand alone as a satisfying main course.
Ingredients
Scale
- 8 oz short pasta (fusilli or penne)
- 2 cups fresh corn (grilled or roasted)
- 1 cup crumbled cotija cheese
- 1 cup diced bell peppers (red and yellow)
- ½ cup chopped fresh cilantro
- ½ cup mayonnaise
- 3 tbsp freshly squeezed lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- Grill or roast the corn until slightly charred; let cool and cut kernels off the cob.
- In a large bowl, combine pasta, corn, bell peppers, and cilantro.
- In a separate bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta mixture along with the cotija cheese. Gently toss to coat all ingredients.
- Refrigerate for at least one hour before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 370mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg