Creamy and Spicy Mexican Street Corn Pasta Salad – a Summer BBQ Must-H

Mexican Street Corn Pasta Salad

I’m excited to share this unique recipe for Mexican Street Corn Pasta Salad with you today. This dish is perfect for a summer BBQ or picnic, combining the flavors of elote (Mexican street corn) with the convenience of a pasta salad. The creamy, tangy, and slightly spicy flavors will surely be a hit at your next gathering.

Ingredients:

• penne pasta (300g)
• corn (2 ears)
• mayonnaise (100g)
• sour cream (50g)
• lime (1, juiced)
• cotija cheese (50g, crumbled)
• chili powder (1 tsp)
• cilantro (handful, chopped)
• salt and pepper to taste

Kitchen Tools:

• pot for boiling pasta
• grill or grill pan
• mixing bowl
• wooden spoon

Start by cooking the penne pasta according to package instructions. While the pasta is cooking, grill the corn until charred on all sides. Once grilled, cut the kernels off the cob and set aside.

In a mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Mix well to incorporate all the flavors. Add in the cooked pasta, grilled corn kernels, cotija cheese, and chopped cilantro. Gently toss everything together until the pasta is well coated with the creamy sauce.

Let the pasta salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve cold and garnish with extra cotija cheese and cilantro if desired.

This Mexican Street Corn Pasta Salad weighs approximately 950g total. It serves 4 people with each serving weighing around 237g. Each serving is estimated to be around 350 calories.

One unique tip for this recipe is to add a splash of hot sauce to the creamy dressing for an extra kick of heat. It’ll take this dish to the next level of flavor!

I hope you enjoy making and sharing this Mexican Street Corn Pasta Salad with your friends and family. Feel free to customize it with your favorite ingredients and make it your own. Happy cooking!