18 Recipe For Mexican Street Corn Pasta Salad Get Ready To Indulge!
Published on: Mar 26, 2024
One of the most popular dishes from Mexican street food is elote, or grilled corn on the cob. The combination of sweet, juicy corn with savory and spicy flavors has become a favorite among many. But what if we told you that you could turn this beloved street food into a pasta salad? Yes, you read that right! This recipe for Mexican street corn pasta salad combines all the delicious flavors of elote with the heartiness of pasta, making it the perfect dish for any summer gathering or potluck. Get ready to impress your friends and family with this unique and flavorful dish!
Looking for a unique and flavorful twist on traditional beer can chicken? Look no further than this mouthwatering recipe for Mexican Street Corn Pasta Salad. This fusion dish combines the smoky flavors of beer can chicken with the bold and zesty ingredients of Mexican street corn, resulting in a dish that is sure to impress.
To start, prepare your beer can chicken by generously seasoning it with your favorite spices and herbs, such as paprika, cumin, and garlic powder. Place the chicken on a beer can chicken stand and cook it on the grill or in the oven until it reaches an internal temperature of 165°F. While the chicken is cooking, prepare the pasta salad.
Cook your pasta of choice according to package instructions. Fusilli or penne work well for this dish as their shapes hold onto the creamy dressing. Once the pasta is cooked, rinse it with cold water and set it aside to cool.
In a large mixing bowl, combine corn kernels, red onion, bell pepper, and cotija cheese. These ingredients are staples in Mexican street corn and provide a burst of flavor and texture to the dish. For a spicy kick, add in some diced jalapenos.
Next, make the dressing by combining mayonnaise, lime juice, cilantro, garlic, and chili powder. The tangy and creamy dressing will tie all the flavors together and add a refreshing element to the dish.
Add the cooled pasta to the mixing bowl and pour the dressing over it. Toss everything together until the pasta is evenly coated with the dressing. You can adjust the amount of dressing based on your preference.
Finally, it's time to assemble your Mexican Street Corn Pasta Salad. Place the cooked beer can chicken on a platter and surround it with the pasta salad. The vibrant colors and textures of the salad will make for an eye-catching presentation. Serve and enjoy!
This recipe for Mexican Street Corn Pasta Salad is a perfect example of how you can take a classic dish and add a unique twist to it. The combination of beer can chicken and Mexican street corn creates a flavor explosion that will have your taste buds dancing. So next time you're in the mood for beer can chicken, switch things up and give this recipe a try. Your taste buds will thank you!
Ingredients:
1 pound pasta (any shape you prefer)
4 ears of corn, husks removed
2 tablespoons olive oil
1 red bell pepper, diced
1 jalapeño, finely diced (optional, for extra heat)
1/2 red onion, diced
1/4 cup cilantro, chopped
1 avocado, diced
1/4 cup crumbled cotija cheese
For the dressing:
1/4 cup mayonnaise
1/4 cup sour cream
1 clove garlic, minced
Juice of 1 lime
1 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional, for extra heat)
Salt and pepper to taste
Instructions:
In a large pot, cook the pasta according to package instructions. Drain and set aside to cool.
While the pasta is cooking, brush the corn with olive oil and grill over medium heat for 8-10 minutes, turning occasionally. Once the corn is lightly charred, remove from the grill and let it cool before cutting the kernels off the cob.
In a small bowl, mix together all the ingredients for the dressing until well combined.
In a large mixing bowl, combine the cooked pasta, grilled corn, red bell pepper, jalapeño, red onion, cilantro, and avocado.
Pour the dressing over the pasta and toss to coat all the ingredients.
Sprinkle the crumbled cotija cheese on top and give it one final toss.
Chill in the fridge for at least 30 minutes before serving.
This Mexican street corn pasta salad is the perfect combination of flavors and textures. The sweet and smoky grilled corn, the creamy avocado, and the tangy dressing make every bite a burst of deliciousness. The addition of cotija cheese adds a salty and nutty flavor that perfectly complements the other ingredients. And if you want to add some extra heat, go ahead and add a dash of cayenne pepper or some diced jalapeños.
Not only is this dish packed with flavor, but it is also incredibly easy to make. You can even make it ahead of time and let it chill in the fridge for a few hours before serving. This makes it a great option for potlucks, BBQs, or any summer gathering.
So next time you're craving some Mexican street corn, skip the grill and try this pasta salad version instead. It's a unique and creative twist on a classic dish that is sure to be a crowd-pleaser.
