Description
A fresh twist on the beloved elote, this Mexican Street Corn Pasta Salad combines charred grilled corn, creamy chili-lime dressing, and tender pasta with crunchy bell peppers, onions, and feta for a vibrant summer side.
Ingredients
- For the Salad:
- 4 ears corn, husks removed
- 1 tablespoon avocado or vegetable oil
- ½ lb ditalini pasta
- Salt, to taste
- 1 large green bell pepper, finely diced
- 2 large green onions, thinly sliced
- 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 sour cream
- ¼ cup mayonnaise
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- 1½ teaspoons Sriracha
Instructions
- Grill the Corn: Heat a grill pan over medium-high heat. Brush corn with oil and grill for 4–6 minutes until charred. Let cool, then cut off the kernels.
- Cook the Pasta: In salted boiling water, cook pasta until al dente. Drain and set aside.
- Make the Dressing: In a bowl, whisk together Greek yogurt, sour cream, mayo, lime juice, cilantro, and Sriracha until smooth.
- Assemble the Salad: In a large bowl, combine pasta, grilled corn, bell pepper, green onions, and cilantro with the dressing. Toss until well coated.
- Finish and Chill: Top with crumbled feta, sprinkle with smoked paprika and chili powder, and more cilantro. Chill for 30 minutes before serving. Garnish with lime slices.
Notes
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- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grill, Boil
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 508
- Sugar: 8g
- Sodium: 712mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: undefined
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 27mg
