Description
Mexican Street Corn Pasta Salad is a vibrant and refreshing dish that perfectly combines the flavors of traditional elote with hearty pasta. This easy-to-make salad features sweet roasted corn, colorful vegetables, and a creamy dressing that will delight your taste buds. Perfect for summer barbecues or gatherings, this crowd-pleaser can be served as a side or main dish, making it a versatile addition to any meal.
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup fresh corn kernels (or frozen)
- 1 medium red bell pepper, diced
- 4 green onions, finely chopped
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- Salt and pepper to taste
Instructions
- Cook the rotini pasta in salted boiling water until al dente, then drain and rinse under cold water.
- In a skillet over medium-high heat, roast the corn until golden brown (about 5 minutes).
- In a large bowl, whisk together mayonnaise, lime juice, salt, and pepper.
- Combine cooked pasta, roasted corn, diced bell pepper, green onions, cilantro, and cotija cheese in the bowl with the dressing; toss gently to coat.
- Chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Feel free to add black beans or diced jalapeños for extra flavor. For best results, use fresh corn when it's in season for maximum sweetness. Store leftovers in an airtight container in the fridge for up to three days.