Mexican Street Corn Pasta Salad

Mexi Street Corn Pasta Salad

A summer salad packed with radiatore pasta, grilled corn, buttery avocado and scallions in a creamy, tangy dressing. A twist on Mexican street corn.

So Mexican street corn, elote, is corn on the cob slathered with mayonnaise, cotija and chile powder. Then you have esquites. A Mexican corn salad which is essentially the very same street corn made into a salad you eat with a fork instead of your hands.

The pasta lover in me took it even one step further and turned it into a pasta salad. It seemed like a totally natural progression.

Salty, sweet, sour, spicy and tangy. . . this salad has all that and more! I want it on my plate every single day starting right now until the end of the summer.

So simple but so spectacular!

Mexican Street Corn Pasta Salad

Rating: 51

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 6 - 8 side dish servings

Mexican Street Corn Pasta Salad

A summer salad packed with radiatore pasta, grilled corn, buttery avocado and scallions in a creamy, tangy dressing.

INGREDIENTS:

8 ounces radiatore pasta
Dressing:
1/3 cup mayonaisse
1/3 cup sour cream
zest of 1 lime
1 teaspoon chile powder, plus more for dusting top
2 tablespoons fresh lime juice plus more for serving
Salad:
3 cups corn cut from grilled corn on the cob (3-4 ears)
1 diced avocado
1/4 cup chopped green scallions
1/2 cup Cotija or feta cheese, crumbled
3 tablespoons grated Parmesan cheese
2 tablespoons fresh chopped cilantro (or parsley or basil)
coarse salt and fresh black pepper, to taste

INSTRUCTIONS:

  1. Cook the pasta to al dente in plenty of salted boiling water.
  2. Meanwhile whisk all the dressing ingredients together in a small bowl until smooth and creamy.
  3. Drain the cooked pasta and add to a large bowl with a tiny bit of the dressing - toss to coat, cover and refrigerate until cool.
  4. Once cooled mix in the corn, avocado, scallion, both cheeses and the cilantro. Add the dressing a little at a time tossing gently to coat. Season to taste with salt and pepper.
  5. Serve chilled or at room temperature with a dusting of chile powder and lime wedges.

Notes:

Adapted from Esquire

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

http://www.cinnamonspiceandeverythingnice.com/mexican-street-corn-pasta-salad/

Comments

  1. BeadedTail says

    I love street corn! This is a great idea and perfect for summer or any time! By the way, when I come to your blog, I don’t see the new recipes unless I specifically click a link for your post. I don’t know what’s going on but I’ve missed several because of this. Just wanted you to know!

    Moon, hope you’re having a great day! We’re sending you kisses! Purrs, Angel & Isabella

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