Description
A cold pasta salad featuring charred grilled corn mixed with a creamy, tangy dressing inspired by Mexican street corn (Elote).
Ingredients
Scale
- 1 pound rotini or small shell pasta
- 4 ears fresh corn, husks removed
- 1/2 cup mayonnaise or Mexican crema
- 1/4 cup crumbled cotija cheese, plus extra for topping
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon chipotle powder (or chili powder)
- 1 teaspoon ground cumin
- 1/2 cup chopped fresh cilantro, plus extra for garnish
- 1/4 cup finely chopped red onion
- 1 jalapeño, seeded and minced (optional)
- Salt and black pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse with cold water to stop cooking. Set aside.
- Brush the corn cobs lightly with olive oil. Grill over medium-high heat, turning occasionally, until the kernels are lightly charred on all sides, about 8 to 10 minutes.
- Once cool enough to handle, stand the corn cob upright on a cutting board and carefully slice the kernels off the cob into a large bowl.
- In a separate medium bowl, whisk together the mayonnaise (or crema), cotija cheese, lime juice, 2 tablespoons olive oil, chipotle powder, cumin, cilantro, red onion, and minced jalapeño (if using). Season the dressing with salt and pepper.
- Add the cooled pasta and the grilled corn kernels to the bowl with the dressing. Toss gently until everything is evenly coated.
- Stir in the remaining 1/4 cup of cotija cheese.
- Cover the salad and chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
- Before serving, taste and adjust seasoning. Garnish with extra cilantro and cotija cheese.
Notes
- For a vegetarian option, ensure your mayonnaise does not contain animal-derived ingredients if strict vegetarianism is followed.
- To make this gluten-free, substitute the pasta with a certified gluten-free variety.
- If you do not have access to a grill, you can char the corn kernels in a dry cast-iron skillet over high heat.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Grilling and Mixing
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5
- Sodium: 450
- Fat: 25
- Saturated Fat: 7
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 12
- Cholesterol: 25