Mexican Street Corn Pasta Salad
If you’re a fan of Mexican street corn, also known as elote, then you’re in for a treat. Today, we’re taking those vibrant, bold flavors and transforming them into a delicious and hearty pasta salad. This Mexican Street Corn Pasta Salad is perfect for summer BBQs, picnics, or a flavorful side dish. Let’s dive right in!
Ingredients you will need
- 5 cups cooked bow tie pasta
- 5 ears of corn, grilled
- 2 avocados, diced
- 1 jalapeno, deseeded and diced
- 1 cup green onions, chopped
- ½ cup cilantro, chopped
- ½ cup basil, chopped
- ¾ cup crumbled feta cheese
Dressing:
- ⅔ cup light mayo
- ⅓ cup Greek yogurt
- 2 cloves garlic, minced
- 2 tbs hot sauce
- Zest and juice of 1 lime
- 1 tbs water
How to make this Mexican Street corn pasta salad
Prepare the Dressing:
- Combine the light mayo, Greek yogurt, garlic, hot sauce, lime zest, lime juice, and water in a small bowl. Mix until smooth and well blended. This creamy dressing packs a punch with its tangy, spicy, and zesty flavors.
Assemble the Salad:
- Grill the Corn: Preheat your grill to medium-high heat. Place the corn on the grill, turning it occasionally, until it chars and cooks through, which takes about 10 minutes. Let the corn cool slightly before cutting the kernels off the cob.
- Cook the Pasta: While the corn is grilling, cook the bow tie pasta according to package instructions. Drain and rinse under cold water to cool.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, grilled corn kernels, diced avocados, diced jalapeno, chopped green onions, cilantro, basil, and crumbled feta cheese.
- Dress the Salad: Pour the dressing over the pasta salad and toss until everything is evenly coated. The dressing will meld the flavors together beautifully, creating a harmonious blend of tastes and textures.
Why You’ll Love This Street Corn Pasta Salad
This Mexican street corn pasta salad is a twist on the classic elote. It combines the creamy, tangy, and spicy flavors of street corn with the filling qualities of pasta salad. The result is a fun and satisfying dish.
The grilled corn adds a smoky sweetness, while the avocados bring a creamy richness. The jalapeno gives it a kick of heat, and the fresh herbs (cilantro and basil) add a burst of freshness. The crumbled feta cheese provides a salty, tangy bite that ties everything together.
The dressing is delicious with mayo, Greek yogurt, lime, and hot sauce for a creamy, zesty, and spicy flavor. It’s the perfect complement to the bold flavors in the salad.
Tips for the Best Street Corn Pasta Salad
- Grill the Corn Properly: Grilling the corn until it’s nicely charred adds a depth of flavor that’s essential for this dish.
- Use Fresh Herbs: Fresh cilantro and basil are key to adding vibrant, fresh flavors to the salad.
- Chill before serving: This salad tastes best when cold. Let it sit in the fridge for at least an hour so the flavors can mix.
Final Thoughts
There you have it—a scrumptious Street Corn Pasta Salad that’s sure to be a hit at your next gathering. This dish captures the essence of Mexican street corn and transforms it into a versatile and hearty pasta salad. If you’re having a BBQ, picnic, or need a tasty side dish, try this elote pasta salad. It’s a great option!
If you like this pasta salad here are more you will love!
Ingredients:
- 5 cups Cooked Bow Tie Pasta
- 5 corn on the corn, grilled cut off cob
- 2 avocados, diced
- 1 cup green onions, sliced
- 1/2 cup cilantro, chopped
- 1/2 cup basil, sliced
- 3/4 cup light feta cheese, crumbled
Dressing
- 2/3 cup light mayo
- 1/3 cup greek yogurt
- 2 cloves garlic, minced
- 2 tbs hot sauce
- 1 lime, zested and juiced
- 1 tbs water
Instructions:
- Start by cooking off your pasta and grilling your corn. Slice corn off of cob and toss into salad bowl.
- Now add your drained and slightly oiled pasta, avocados, green onions, cilantro, basil, and feta.
- In a small bowl mix together light mayo, greek yogurt, garlic, hot sauce, lime zest & juice, and water. Pour dressing over salad and toss.
- Serve immediately or allow to sit in the fridge!
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