This delicious summer salad is a twist on Mexican street corn! Packed with pasta, grilled corn, cotija or feta cheese, parmesan, buttery avocado (optional but so good!) and scallions in a creamy, tangy dressing with mayo, chili powder, and lime.
- 8 ounces elbow pasta
- ½ cup mayonnaise, plus more if needed
- ⅓ cup sour cream (I make it without sometimes and add more mayo)
- zest of 1 lime plus 2 tablespoons fresh lime juice
- 1 + ½ teaspoons chili powder, plus more for dusting the top
- 4 cups corn cut from cooked corn on the cob (4 - 5 ears)(grilled corn adds extra flavor)
- ⅓ cup chopped green scallions
- ⅔ cup Cotija or feta cheese, crumbled
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh chopped cilantro (or parsley)
- sea salt and fresh black pepper, to taste
- 1 diced avocado, optional, tossed with lime juice first to help prevent browning
- Cook the pasta to al dente in plenty of salted boiling water.
- Meanwhile whisk all the dressing ingredients together in a small bowl until smooth and creamy.
- Drain the cooked pasta and add to a large bowl with a tiny bit of the dressing to prevent sticking - toss to coat, cover and refrigerate until cool.
- Once cooled mix in the corn, avocado (if serving soon - if not - mix in just before serving to prevent browning), scallion, both kinds of cheese and the cilantro.
- Add the dressing and toss gently to coat.
- Season well, to taste, with plenty of salt and pepper.
- Taste and add more mayo if it's on the dry side, and anything else depending on your personal taste - more lime, more chili powder, extra cheese, etc. . .
- Serve chilled or at room temperature with a dusting of chili powder and lime wedges.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
Mexican street corn, elote, is corn on the cob slathered with mayonnaise, cotija and chili 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! Everyone loves it and will ask for the recipe!
This is an old post from 2013 updated with new pics and an improved recipe from making it many, many times. 🙂