Description
Summer means corn so we could not resist adding the bold flavors of elote street corn to a refreshing pasta salad. This easy Mexican street corn pasta salad features sweet kernels of corn, spicy jalapeños, and zesty red onion, tossed with creamy mayo, fresh cilantro and cotija cheese.
Ingredients
Scale
- 16 ounces orecchiette pasta
- 1 16-ounce packages frozen corn, thawed (or equal amounts fresh corn)
- ½ medium red onion, diced or about ½ cup
- 2 garlic cloves, minced
- ⅓ cup chopped fresh cilantro
- 2–3 tablespoons diced green chilies or jalapeños
- ½ cup crumbled cotija cheese
For the dressing:
- ¾ cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 tablespoons pasta water, reserved
Instructions
- Cook the pasta according to package directions for al denté, reserve ½ cup pasta water, drain and set aside to cool.
- Combine remaining ingredients, except cotija cheese, in large mixing bowl, stirring to combine.
- In a small mixing bowl, combine dressing ingredients and whisk until smooth.
- Stir in cooled pasta and cotija cheese.
- Garnish and serve.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta Salads
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size:
- Calories: 289
- Sugar: 3.8 g
- Sodium: 366.1 mg
- Fat: 12.9 g
- Saturated Fat: 2.7 g
- Carbohydrates: 36.6 g
- Fiber: 2.2 g
- Protein: 7.4 g
- Cholesterol: 10.8 mg
