MEXICAN STREET CORN PASTA SALAD

SALADS
Written By CHARMAINE ZILINSKI

This Mexican Street Corn Pasta Salad is everything you love about elote—sweet corn, creamy chipotle dressing, fresh lime, a little (or a lot) of heat, and tangy cheese—all tossed with tender pasta and tasty veggies. It’s bold, bright, and ready in under 30 minutes! Perfect for barbecues, meal prep, or even potlucks.

Make it once and it’ll be on repeat all season long!

Servings: 6 servings

 INGREDIENTS

  • 2 cups uncooked pasta (any small shape works.  I usually use rotini, bowtie or wagon wheel)

  • 4-6 ears of corn (peeled and grilled over an open flame or niblets cut off and pan fried in a touch of oil)

  • fresh cracked black pepper, to taste

  • 2 cloves garlic, minced

  • 1 fresh jalapeño, finely chopped, seeds and ribs removed

  • 1 cup quartered cherry or grape tomatoes

  • 1 or 2 avocados, peeled and chopped

  • 1/2 cup choppped cilantro, with extra for garnish

  • 1 bunch scallions, sliced, with extra for garnish

  • 1/4 cup fresh lime juice

  • 1 tsp lime zest

  • 1-2 tsp honey (or to taste)

  • 1/4 cup cotija or feta cheese, crumbled, with extra for garnish

Chipotle Dressing

  • 1/2 cup sour cream

  • 1/2 cup mayo

  • 2-3 whole chipotle peppers, packed in adobo sauce

  • 1-2 tsp of the adobo sauce from the can of chipotle peppers

  • 1/2 tsp Himalayan or kosher salt (more to taste)

  • Fresh cracked black pepper (go with your heart)

DIRECTIONS

1. Cook your pasta according to package directions until al dente. Drain and let cool. (Tip: Run cold water over the pasta to speed up the cooling process.)

2. Husk the corn and lightly brush with oil. Char over an open flame until slightly blackened. No flame? Cut the kernels off the cob and char them in a hot skillet with 1–2 teaspoons of oil. Set aside to cool.

3. While the pasta and corn are cooking, blend all dressing ingredients in a blender until smooth. Taste and adjust the seasonings—add more chipotle if you like extra heat.

4. In a large bowl, combine the cooled pasta, charred corn, jalapeño, cilantro, tomatoes, lime zest, avocado, scallions, honey, and crumbled cotija or feta.

5. Pour the dressing over the salad and toss gently to coat. Taste and adjust with extra salt, pepper, or honey if needed.

6. Transfer to a serving bowl and garnish with extra cilantro, scallions, and cheese. Serve immediately or refrigerate until ready to enjoy.

CHARMAINE ZILINSKI
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