Description
This Mexican Street Corn Pasta Salad brings the smoky, creamy flavors of elote to a quick and refreshing BBQ side. Grilled corn, tangy lime, and melted cheese are tossed with pasta for a vibrant, flavorful dish that’s ready in 30 minutes.
Ingredients
12 oz farfalle pasta, al dente
4 cups grilled corn kernels
1 cup mayonnaise, full-fat
2 tbsp lime juice
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp cayenne pepper (optional for heat)
1 cup Oaxaca cheese, freshly grated or mozzarella
1/2 cup queso fresco, crumbled
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tbsp olive oil
Black pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Cook the farfalle pasta according to package instructions until al dente. Drain and toss with 1 tbsp olive oil and a generous amount of black pepper to prevent sticking.
Cool the pasta slightly. In a blender, combine the mayonnaise, lime juice, chili powder, cumin, smoked paprika, and cayenne. Blend until smooth and well combined.
In a large bowl, add the cooled pasta, grilled corn, and freshly grated Oaxaca cheese. Pour in the dressing and mix thoroughly to ensure even coating.
Fold in the queso fresco, green onions, and half the cilantro. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld.
Before serving, gently stir in the remaining cilantro and adjust seasoning if needed. Chill for 30 minutes for a cooler, more refreshing texture.
Notes
For deeper smokiness, grill the corn in husks for 15 minutes before removing the kernels.
Use freshly grated cheese to prevent clumping and ensure even distribution.
If the salad is too rich, adjust with a few pinches of salt or extra lime juice to taste.
Adjust the chili powder to 1 tbsp for a milder version.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg