Mexican Street Corn Pasta Salad

20-minute

This Mexican Street Corn Pasta Salad features all the flavors of elote (street corn) with a twist! Fresh sweet corn, tender pasta, and a creamy dressing are combined to make the most delicious and perfect side dish just in time for your next summer BBQ.

KEY INGREDIENTS

• Pasta • Olive Oil • Corn • Green Onions • Jalapeño Pepper • Cilantro • Cotija Cheese

Dressing • Greek Yogurt • Mayonnaise • Lime • Chili Powder • Cumin • Cayenne

INSTRUCTIONS

Cook pasta 1 minute shy of package instructions in generously salted water, then drain and toss with oil.

Coat the corn with oil and grill, turning often until charred on all sides. Use a sharp knife to slice the kernels from the cob. Click through for other cooking methods.

Transfer the pasta and corn to a large mixing bowl, and add green onions, cilantro, jalapeño pepper, and cotija cheese.

Next, whisk together all ingredients for the dressing, except for the salt.

Drizzle the dressing over the salad and toss to coat, then serve garnished with more chili powder, cilantro, and cotija.

ENJOY!

More Summer Salad Recipes

Crispy Smashed Potato Salad

Green Goddess Pasta Salad

Ham and Pea Pasta Salad

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