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Creamy Elote Mexican Street Corn Pasta Salad

creamy elote mexican street corn pasta salad - featured image
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A creamy, smoky, and tangy pasta salad inspired by Mexican street corn, perfect for summer parties and cookouts. This salad combines grilled corn, rotini pasta, and a zesty dressing for a crowd-pleasing dish.

Ingredients

Scale
  • 12 ounces rotini or elbow macaroni pasta
  • 4 ears fresh corn, husked (grilled or roasted)
  • 1/2 cup mayonnaise
  • 1/2 cup cotija cheese, crumbled
  • Juice of 2 limes
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, thinly sliced
  • Salt and black pepper to taste
  • 1 tablespoon olive oil (for grilling corn)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz of rotini or elbow macaroni and cook according to package instructions until al dente (8-10 minutes). Drain and rinse under cold water to stop cooking. Set aside to cool.
  2. Brush the ears of corn with 1 tablespoon olive oil. Heat a grill pan or outdoor grill over medium-high heat. Grill corn, turning occasionally, until charred and slightly blackened all over (about 8-10 minutes). Alternatively, broil corn on a baking sheet, turning every few minutes until evenly charred.
  3. Once the corn is cool enough to handle, stand each ear upright on a cutting board and carefully slice off the kernels. Transfer kernels to a large mixing bowl.
  4. To the bowl with corn, add 1/2 cup mayonnaise, 1/2 cup crumbled cotija cheese, juice of 2 limes, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, salt, and black pepper to taste. Stir to combine until creamy and well mixed.
  5. Add the cooled pasta, 1/4 cup chopped cilantro, and 2 thinly sliced green onions to the bowl. Mix gently but thoroughly, ensuring the dressing coats every bit.
  6. Taste and adjust seasoning with more lime juice, chili powder, or salt if needed.
  7. Cover and refrigerate for at least 30 minutes before serving to let flavors meld and pasta soak up the dressing.

Notes

For dairy-free, omit cotija cheese or use a dairy-free alternative and add extra chili powder for flavor. For gluten-free, use gluten-free pasta and adjust cooking time accordingly. Rinsing pasta under cold water stops cooking and prevents mushiness. Grilling or broiling corn adds authentic smoky flavor. The salad tastes best chilled or at room temperature and keeps up to 3 days refrigerated.

Nutrition

Keywords: pasta salad, Mexican street corn, elote, creamy pasta salad, summer party recipe, grilled corn salad, cotija cheese, lime dressing

Find it online: https://magnetmeal.com/creamy-elote-mexican-street-corn-pasta-salad-easy-recipe-for-summer-parties/