Mexican Street Corn Pasta Salad
This vibrant Mexican Street Corn Pasta Salad brings all the smoky, creamy flavors of traditional elote straight to your next cookout. It's packed with fire-roasted corn, zesty cotija cheese, and a kick of roasted jalapenos tossed in a perfectly seasoned dressing. Best of all, it comes together in minutes and only gets better as it chills in the fridge. Get ready to have everyone at the table asking you for the recipe, enjoyyy! ❤️
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🧾 Ingredients 🧾
16 ounces Rotini pasta
2 cups fire roasted corn (plus more for garnish)
5 ounces cotija cheese (plus more for garnish)
2 tablespoons chopped cilantro (plus more for garnish)
2 tablespoons lime juice (plus more for garnish)
4 jalapenos (plus more for garnish)
1 cup mayonnaise
1 cup sour cream
1 teaspoon chili powder
1/2 teaspoon garlic powder
2 teaspoons kosher salt
1/2 teaspoon black pepper
Oil, for roasting jalapenos
2 tablespoons whole milk (optional, to loosen the dressing)
👨🍳 Instructions 👨🍳
1) Lightly coat the jalapenos in oil and roast at 400°F for 5–10 minutes until the skins are charred. Once cooled, remove the skins, pith, and seeds, and cut the jalapenos into a 1/4-inch dice.
2) Cook your pasta in salted water according to the package directions. Drain and rinse under cold water to cool it down completely. Set the pasta aside while you make the dressing.
3) In a large mixing bowl, combine the mayonnaise, sour cream, chili powder, garlic powder, kosher salt, lime juice, and black pepper. Whisk until completely smooth.
4) Taste the dressing and adjust the consistency if needed. Depending on the type of pasta used, it may soak up a lot of the sauce. If you prefer a looser texture, whisk in 2 tablespoons of milk.
5) Add the cooled pasta into the dressing mixture along with the fire roasted corn, diced jalapenos, cotija cheese, and chopped cilantro. Mix well until everything is thoroughly coated.
6) Transfer the pasta salad into your serving container. Top with a garnish of extra cotija cheese, fresh cilantro, fire roasted corn, and optionally, thin slices of fresh jalapenos and a final squeeze of lime juice.
7) Cover the container tightly with plastic wrap and allow it to chill in the refrigerator for at least 1 hour before serving. This allows the flavors to meld beautifully. Serve cold and enjoy!
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