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Creamy Street Corn Pasta Salad

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A refreshing and flavorful pasta salad inspired by Mexican street corn (elote), featuring smoky grilled corn, creamy dressing, and zesty ingredients like lime and Cotija cheese.

Ingredients

  • 4 ears of fresh corn, grilled and kernels removed
  • 1 tablespoon vegetable oil
  • 1 (11-ounce) package of pasta (such as fusilli or bow tie)
  • 1 cup Cotija cheese, crumbled
  • ½ cup mayonnaise
  • ¾ cup Mexican crema
  • Zest and juice of 1 lime
  • 1 teaspoon chipotle pepper
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ⅓ cup fresh cilantro, chopped

Instructions

  1. Grill the corn over medium heat, turning occasionally, until the kernels are charred and tender, about 10 minutes.
  2. While the corn is cooling, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  3. In a large mixing bowl, whisk together the mayonnaise, Mexican crema, lime zest, lime juice, chipotle pepper, salt, and black pepper until smooth.
  4. Add the cooled pasta to the bowl and toss to coat with the dressing.
  5. Cut the grilled corn kernels off the cob and add them to the pasta mixture.
  6. Gently fold in the crumbled Cotija cheese and chopped cilantro.
  7. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For a spicy kick, add finely diced jalapeños to the salad.
  • To make it vegan, use vegan mayonnaise, dairy-free crema, and substitute Cotija with vegan cheese crumbles.
  • For extra protein, try adding grilled chicken or black beans.
  • If you’re not a fan of cilantro, substitute it with fresh parsley or basil.
  • This recipe can be made ahead by omitting the avocado and adding it just before serving.

Nutrition

Find it online: https://cookedbysarah.com/creamy-street-corn-pasta-salad/