Street Corn Pasta Salad
This Mexican street corn pasta salad takes the vibrant flavors of elote and transforms them into a creamy, irresistible pasta dish. Every bite is a fusion of smoky grilled corn, tangy lime, and rich creaminess!
Prep
: 10
Total
: 25 minutes
Ingredients
Dressing Ingredients
- 0.75 cup sour cream
- 0.75 cup mayonnaise
- 1.5 limes, juiced lime juice
- 0.75 tsp salt
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp cayenne pepper
Main Ingredients
- 1 lb medium sized pasta
- 2 tbs butter
- 4 ears corn
- 1 small red bell pepper fine diced
- 1 large avocado diced
- 3 tbs cilantro chopped
- 0.5 cup cotija cheese crumbled + more for topping
Garnish
- Tajin seasoning
- cotija cheese for topping
- cilantro for topping
Instructions
Preparation Steps
- Cook the pasta al dente according to package directions. Drain and set aside. Drizzle on some olive oil and toss to prevent the pasta from sticking together.
- In a small bowl, whisk together the sour cream, mayonnaise, zest of 1/2 lime, lime juice, salt, garlic powder, onion powder and cayenne pepper until smooth and uniform. Taste the dressing and adjust with salt or lime juice if needed.
- Grill or pan sear your corn ears in the butter. Shave/slice the corn off of the corn ears.
- In a large bowl, add in the pasta, corn, bell pepper, avocado, cilantro, cotija cheese, and dressing. Toss until all is coated. Top with cilantro, cotija cheese, and Tajin seasoning.
Notes
This recipe is vegetarian.