Flip the long-lasting flavors of genuine Mexican road corn (elote) right into a hearty pasta salad!
The Pasta Salad That’s At all times the First to Disappear at Events
This Mexican Road Corn Pasta Salad is a twist on genuine Mexican road corn (elote). You recognize the basic—charred corn slathered in mayo, crema, chili powder, lime, and cheese? I took all these smoky, tangy, creamy flavors and turned them right into a hearty, refreshing pasta salad tossed with recent veggies like inexperienced onions and bell pepper. I make all of it summer time (together with my Mexican road corn dip and Pico de Gallo) for BBQs, weeknight dinners, and anytime I would like a simple however spectacular dish for entertaining. What actually makes this recipe stand out is the grilled corn as a result of these smoky grill marks are what make it style like the actual deal. The dressing is creamy and tangy with Greek yogurt, bitter cream, mayo, lime, and simply sufficient Sriracha for a kick.
You may Want These Elements:
How To Make Mexican Road Corn Pasta Salad (In 4 Straightforward Steps)
This can be a walkthrough with step-by-step images. Full substances & instructions are within the recipe card under.
- STEP 1. Prepare dinner the pasta: Boil in salted water till al dente, then drain.
- STEP 2. Make the dressing: Whisk collectively Greek yogurt, bitter cream, mayo, lime juice, cilantro, and Sriracha till clean.
- STEP 3. Grill the corn: Warmth a grill pan over medium-high, brush corn with avocado oil, and grill 4–6 minutes till charred. Let cool, then slice off the kernels.
- STEP 4. Assemble: Toss pasta, corn, inexperienced bell pepper, spring onions, and cilantro with the dressing. High with feta, chili powder, smoked paprika, and extra cilantro. Chill half-hour. When serving, garnish with lime slices.
High Tip: How do I preserve the pasta salad from drying out?
That is my largest trick: I all the time save a couple of tablespoons of the dressing and stir it in proper earlier than serving. Pasta loves to absorb liquid whereas it chills, so this makes it creamy once more. Generally I’ll even squeeze slightly further lime excessive earlier than serving.
What to Serve With It
- Basic BBQ Mains – Grilled hen, burgers, oven-baked ribs, simple grilled pork chops (with dijon-honey herb marinade), or grilled steak (with the perfect steak marinade ever) pair completely with Mexican Road Corn Pasta Salad.
- Mexican Favorites – Shrimp tacos, genuine hen enchiladas, carne asada, or grilled shrimp skewers.
- Lighter Choices – Pair with grilled salmon, keto and low-carb blackened shrimp, or roasted veggies for a well-balanced dinner.
- Entertaining Concept – Serve in mini cups or mason jars for events, nice as a grab-and-go aspect dish.
- Flip it Right into a Meal – High with pan-seared hen breasts, flavorful cilantro-lime shrimp, grilled pork tenderloin, simple grilled flank steak, and even black beans for a vegetarian model.
Extra Pasta Salads To Strive
Mexican Road Corn Pasta Salad (with Grilled Corn)
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Elements
For the salad:
- 4 ears corn husks eliminated
- 1 tablespoon vegetable oil or avocado oil
- 0.5 lb ditalini pasta
- Salt to style
- 1 massive inexperienced bell pepper seeded, finely diced
- 2 massive inexperienced onions thinly sliced/chopped
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ¾ cup crumbled feta cheese
- 1 tablespoon chopped cilantro
- Lime slices for garnish
For the dressing:
- ½ cup Greek yogurt
- ½ cup bitter cream
- ¼ cup mayonnaise
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro or extra if desired
- 1 ½ teaspoon Sriracha
Directions
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Put together the corn; warmth the grill pan over medium-high warmth.
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Add the corn into the grill pan and brush on either side with avocado oil. Grill for 4-6 minutes or till the corn has grill marks and is properly charred. Set the corn apart to chill down.
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Take away the corn kernels with a knife as soon as the corn is chilly sufficient to deal with.
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Put together the pasta; prepare dinner the pasta in salted boiling water till it’s al dente or in response to package deal instructions. Set the pasta apart.
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Put together the dressing; in a bowl, mix Greek yogurt, bitter cream, mayonnaise, lime juice, chopped cilantro, and Sriracha. Whisk till clean.
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Assemble the salad; add the cooked pasta, corn, chopped inexperienced bell pepper, spring onions, and cilantro to a bowl with the ready dressing.
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Toss nicely to mix.
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High the pasta salad with crumbled feta. Sprinkle the salad with chili powder, smoked paprika, and chopped cilantro.
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Refrigerate the salad for half-hour earlier than serving.
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Serve the pasta garnished with some lime slices.
Notes
- I exploit grilled corn as a result of it provides a lot extra depth than plain corn. The char and smokiness from the grill give this salad its signature taste.
- One of the best ways to take away corn kernels from the cob is in a large bowl or plate with lifted edges. When you begin eradicating the corn kernels, they may fall proper into the bowl. For those who do that on a chopping board, the corn kernels will leap round and make a multitude in your kitchen.
- You need to use crème fraiche as a substitute of bitter cream. The crème fraiche is a thicker and fewer bitter possibility.
- Not a fan of cilantro? No drawback, use parsley as a substitute of cilantro, and even basil.
- Be at liberty to regulate the spiciness of your salad by including roughly Sriracha or chili powder.
- Ditalini pasta will not be necessary – you need to use different sorts of pasta equivalent to elbow macaroni, cavatappi, rotini, penne, fusilli, bow tie pasta (farfalle), small (not jumbo) pasta shells, and even orzo.
- I like to recommend utilizing Cotija cheese if you’ll find it, use it as a substitute of feta or mix it with the feta cheese.
- Refrigerate your salad for half-hour earlier than serving, so the flavors can mix.
Vitamin
