Mexican 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 delightful fusion of smoky grilled corn, tangy lime, a hint of chili, and rich creaminess.
Ingredients
- ¾ cupsour cream
- ¾ cupmayonnaise
- 1 ½limes, (juiced)
- ¾ tspsalt
- ½ tspgarlic powder
- ½ tsponion powder
- ¼ tspcayenne pepper
- 1 lbmedium sized pasta
- 2tbs butter
- 4 earscorn
- 1 smallred bell pepper, (fine diced)
- 1 largeavocado, (diced)
- 3tbs cilantro, (chopped)
- ½ cupcotija cheese, (crumbled + more for topping)
- garnish: tajin seasoning, cotija + cilantro
Directions
- 1
Cook the pasta al dente according to package directions. Drain and set aside. I drizzle on some olive oil and toss to prevent the pasta from sticking together.
- 2
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 make sure it is satisfactory to your preference and palate. Adjust with salt or lime juice if needed.
- 3
Grill or pan sear your corn ears in the butter. Shave/slice the corn off of the corn ears.
- 4
In a large bowl, add in the pasta, corn, bell pepper, avocado, cilantro, cotija, dressing and toss until all is coated. Top with cilantro, cotija and Tajin.