Description
A delightful blend of creamy, savory flavors from traditional Mexican street corn combined with pasta, perfect for gatherings.
Ingredients
Scale
- ½ pound radiatori pasta (or another pasta shape)
- 6 ears of grilled sweet corn (kernels cut off)
- ¾ cup mayo
- ½ cup feta cheese (crumbled)
- ⅓ 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
- Begin by cooking the radiatori pasta al dente according to package instructions. Once cooked, rinse it under cold water, drain well, and place it in a large mixing bowl.
- While the pasta cools, grill the sweet corn until charred, then let it cool slightly before cutting the kernels off the cobs.
- In a separate bowl, mix the corn kernels with the mayo, feta cheese, diced red onion, chopped cilantro, cotija cheese, minced garlic, lime juice, chili powder, paprika, salt, and black pepper.
- After combining the ingredients, stir well and taste the mixture. Adjust seasoning by adding more lime juice or salt according to your preference.
- Serve the salad immediately, garnished with extra cilantro, red onion, and lime wedges for an added touch of freshness.
Notes
Consider adding diced avocado for a creamy texture or jalapeños for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg