The summer sun dances down on the vibrant streets of Mexico, where the smell of grilled corn wafts through the air, tempting your taste buds. This Mexican Street Corn Pasta Salad combines all the delicious flavors of traditional elote with the heartiness of pasta, taking mere minutes to prepare and offering a delightful mix of textures. The creamy and zesty dressing perfectly complements the crunchy corn, making this dish an absolute winner.
This recipe is perfect for gatherings, potlucks, or just a refreshing side for a weeknight dinner. It can also be made ahead of time, allowing the flavors to meld beautifully in the fridge.
Why You’ll Love This Recipe
- The combination of creamy mayo and tangy lime creates a refreshing dressing.
- Grilled sweet corn adds a smoky flavor that elevates the pasta.
- It’s a vibrant and colorful dish that brightens any table.
- Easy to prepare, making it a great option for last-minute entertaining.
What You’ll Need
Gather your ingredients to create this delightful pasta salad:
For the Salad
- ½ pound radiatori pasta (or another pasta shape)
- 6 ears grilled sweet corn, kernels cut off
- 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
For the Dressing
- ¾ cup mayo
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Fresh cilantro can be substituted with parsley for a different flavor.
Substitutions & Swaps
- Radiatori can be swapped with any pasta shape.
- Feta can be replaced with goat cheese for a tangy twist.
- Cotija cheese can be omitted for a lighter version.
- Lime juice can be replaced with lemon juice in a pinch.
How to Make It
Let’s get cooking!
Cook
Cook ½ pound radiatori pasta al dente according to package instructions. Rinse with cold water to cool, drain, and place in a large bowl.
Combine
Meanwhile, grill 6 ears of sweet corn until slightly charred; let cool slightly and cut the kernels off the cobs. In a large bowl, add the 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 teaspoon paprika, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper.
Taste
Stir to combine everything thoroughly. Taste and adjust by adding extra lime juice, salt, or other ingredients per your preference.
Serve
Enjoy immediately and garnish with additional fresh cilantro, red onion, cotija cheese, and lime wedges.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the pasta does not freeze well.
Reheat: Not recommended; best served cold.
Tips for Best Results
- Make sure to cool the pasta before mixing to prevent the mayo from thinning.
- Adjust the spices according to your taste for a spicier kick.
- Let the salad sit for at least 30 minutes before serving for maximum flavor infusion.
Serving Suggestions
- Serve this salad alongside grilled meats for a complete meal.
- Pair with crispy tortilla chips for a fun appetizer.
- Perfect as a side dish for summer barbecues or picnics.
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