Author:
Madison Curley
This Mexican Street Corn Pasta Salad combines everything you love about classic elote with a hearty pasta twist. Sweet charred corn, fresh veggies, tangy lime dressing, and creamy cotija cheese make every bite packed with flavor.
I used Grand Teton Ancient Grain Einkorn Pasta, click here to shop through my link!
Ingredients
1 pound Grand Teton Ancient Grains Einkorn Pasta
4 cups frozen corn
1/2 cup cojita cheese
1/2 red onion, diced
2 Anaheim peppers, diced
One bunch of cilantro, chopped
1 cup Greek yogurt
2 Tbs mayo
1 tsp chili powder
1 tsp garlic powder
1 tsp salt
1/2 tsp smoked paprika
1/8 tsp fresh ground pepper
Juice & zest from one lime
Salad
Sauce
Directions
In a large pot, bring water to a boil.
While the water boils, heat up a large pan and start cooking your frozen corn. You wanna cook it until it looks a little charred, like how it would if it was coming off of a grill. Then chopped the onion, peppers, and cilantro.
To make the sauce, just combine all of the ingredients in a small mixing bowl.
When the water is boiling, add 2-4 tablespoons of salt and then add the pasta. The corn pasta is very fragile. It will need to be cooked a little bit differently than regular pasta. Do NOT stir the pasta right away. Let it sit in the boiling water for about a minute, before giving it a gentle stir. Watch the pasta pretty closely, you don’t want it to overcook or it will to mush.
When the pasta is cooked to al dente, which means just barely firm still in the middle, the pasta is done. Don’t let it sit and cool in a bowl or plate all by itself. This pasta is very sticky. You want to toss it in the sauce right away.
Put the cooked pasta, onion, pepper, corn, cilantro, cheese in a large mixing bowl. And top with the sauce and gently mix it all together.
Add a little extra cilantro and cheese to give it a finish look and then let it refrigerate for at least one hour. Enjoy!