Description
A vibrant and flavorful pasta salad that captures the essence of Mexican street corn with grilled sweet corn, creamy mayo, and a variety of cheeses.
Ingredients
- ½ pound radiatori pasta (or another pasta shape)
- 6 ears grilled sweet corn (kernels cut off)
- ¾ cup mayo
- ½ cup feta cheese (crumbled)
- â…“ cup red onion (diced)
- ¼ cup fresh cilantro (chopped)
- ¼ cup cotija cheese (crumbled, more, if desired)
- 2 tablespoons garlic (minced)
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the ½ pound of radiatori pasta according to package instructions until al dente.
- Rinse the cooked pasta under cold water to cool it down.
- Drain the pasta and place it in a large bowl.
- Grill the 6 ears of sweet corn until charred, let them cool slightly, and cut the kernels off the cobs.
- Add the corn kernels along with ¾ cup mayo, ½ cup crumbled feta cheese, ⅓ cup diced red onion, ¼ cup chopped fresh cilantro, ¼ cup cotija cheese, 2 tablespoons minced garlic, 1 tablespoon lime juice, 2 teaspoons chili powder, ½ teaspoon paprika, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper to the bowl with the pasta.
- Stir the ingredients well to combine.
- Taste the salad and adjust any ingredient to your preference.
- Serve immediately, garnishing with fresh cilantro, red onion, cotija cheese, and lime wedges.
Notes
Let the cooked pasta cool adequately to prevent the mayo from turning runny. Use fresh ingredients for the best flavor.