Mexican Street Corn Pasta Salad
A vibrant and flavorful pasta salad that combines sweet corn, creamy dressing, zesty lime, and chili powder for a delightful summer dish.
Ingredients
Pasta Ingredients
- 8 oz pasta (your choice) I like to use shells or fusilli.
- 1 cup sweet corn (fresh, frozen, or canned) Sweet corn is vital; fresh corn off the cob elevates the dish.
- 1/2 cup creamy dressing (like ranch or mayo) Mayo gives the dish classic elote creaminess.
- 1/2 lime juiced Fresh lime juice will offer the best flavor.
- 1/2 cup shredded cheese (like cotija or feta) Cotija is traditional; feta is saltier.
- 1/4 cup chopped cilantro Fresh herbs bring life to the dish.
- 1/2 tsp chili powder Control the spice level according to preference.
- to taste salt and pepper Essential for elevating flavors.
Instructions
Cooking the Pasta
- Begin by boiling a pot of salted water. Toss in your pasta and follow the package instructions for al dente perfection.
- Once the pasta is cooked, drain it and let it cool.
Mixing Ingredients
- In a large mixing bowl, combine the cooked pasta, sweet corn, creamy dressing, lime juice, shredded cheese, cilantro, and chili powder.
- Toss everything together until well combined.
Chilling
- Cover the salad and pop it in the fridge for at least 30 minutes to let the flavors meld.
Serving
- Serve the salad cold, garnished with extra cheese and cilantro if desired.
Notes
To avoid a soggy pasta salad, be careful with the amount of dressing. Enjoy it fresh or let it sit for deeper flavors.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 5gSodium: 450mgFiber: 3gSugar: 4g
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