A vibrant and flavorful side dish inspired by elote, this Mexican Street Corn Pasta Salad blends the creamy, spicy flavors of traditional Mexican corn on the cob with delightful textures of pasta.
Ingredients
Scale:
8 oz. elbow macaroni or rotini pasta
2 cups fresh corn (or frozen corn, thawed)
1 red bell pepper, diced
½ cup red onion, finely diced
1 cup cherry tomatoes, halved
1 cup feta cheese, crumbled
½ cup cilantro, chopped
1-2 jalapeños, finely chopped
½ cup mayonnaise
¼ cup sour cream
2 tablespoons lime juice
1 tablespoon honey or agave syrup
1 teaspoon chili powder
Salt and pepper, to taste
Instructions
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and rinse under cold water to cool the pasta quickly. Set aside in a mixing bowl.
If using fresh corn, preheat your oven to 425°F (220°C). Place the corn on a baking sheet and roast for about 15-20 minutes, turning occasionally, until kernels are golden brown. If using frozen corn, add it directly to the salad after thawing.
In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, honey, chili powder, salt, and pepper until smooth.
In the large mixing bowl with the cooled pasta, combine the roasted corn, diced bell pepper, red onion, cherry tomatoes, jalapeños, and cilantro. Mix gently.
Pour the cilantro lime dressing over the pasta mixture and toss until all ingredients are well coated.
Add the crumbled feta cheese to the salad and carefully fold it in.
Cover the salad and refrigerate for at least 30 minutes before serving.
