Inspired by the beloved Mexican street corn, or elote, this pasta salad combines the smoky, sweet flavors of grilled corn with creamy cotija cheese, zesty lime, and fresh herbs.
Ingredients
Scale:
8 ounces of elbow macaroni (or your choice of pasta; fusilli or penne also work well)
2 cups of fresh corn kernels (or 1 can of corn, drained)
1 cup cotija cheese, crumbled (can substitute with feta cheese)
1/2 cup of chopped cilantro
1/4 cup of chopped green onions
1/4 cup red onion, finely diced
1/2 cup bell pepper, diced (red or yellow for sweetness)
1/4 cup lime juice (freshly squeezed)
1/2 cup mayonnaise
1 teaspoon chili powder
Salt and pepper to taste
1 tablespoon olive oil (optional, for grilling corn)
Instructions
In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain well and rinse under cold water.
If using fresh corn, grill the corn on a preheated grill for about 10-15 minutes until charred and tender. If using canned corn, simply drain and rinse it. Allow the corn to cool and cut the kernels off the cob if applicable.
In a large bowl, combine the mayonnaise, lime juice, chili powder, salt, and pepper. Whisk until well blended.
Add the cooled pasta, corn, cotija cheese, cilantro, green onions, red onion, and bell pepper to the bowl with the dressing. Gently toss until everything is evenly coated.
Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
Once chilled, stir gently and adjust seasoning if necessary. Serve it chilled as a side dish or a light main course.
