Grilled Mexican Street Corn Pasta Salad
Experience the vibrant flavors of a summer fiesta with this Grilled Mexican Street Corn Pasta Salad! Combining the smokiness of grilled corn, the creaminess of avocado, and the kick of jalapeños, this dish is reminiscent of the beloved elote. Tossed with perfectly cooked farfalle pasta, fresh cilantro, and a zesty dressing, it makes for a refreshing side dish or a light main course. This salad is perfect for barbecues, brunches, or any occasion where you want to impress your guests with something both unique and delicious. Whip it up in under 30 minutes and enjoy a taste of Mexico!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
corn on the cob
5 ears (husks and silk removed)
farfalle pasta
1/2 lb (cooked according to package directions)
scallions
4 (sliced thin on a bias)
jalapenos
2 (stemmed, seeds removed, and diced small)
black beans
1 (15 ounce) can (drained and rinsed)
queso fresco
1 cup (crumbled, divided)
red bell pepper
1 (chopped)
avocado
1 (chopped)
cilantro
2 cups (roughly chopped, plus sprigs for garnish)
kosher salt
to taste
ground black pepper
to taste
fried corn tortilla strips
for garnish
lime
1 (cut into wedges for garnish)
jarred salsa
1/2 cup
red wine vinegar
3 tablespoons
chili powder
1/2 teaspoon (plus more for garnish)
honey
1 teaspoon
olive oil
1/2 cup
Instructions
1
1. Preheat a grill pan or outdoor grill over medium-high heat.
2
2. Grill the corn on all sides for about 3-4 minutes per side until charred and cooked through. Remove the corn from the grill and let it cool slightly.
3
3. Carefully stand the grilled corn upright in the center of a bundt pan, using the pan to catch the corn kernels as you slice them off. Transfer the kernels to a large mixing bowl.
4
4. In the same bowl, add the cooked farfalle pasta, sliced scallions, diced jalapeños, drained black beans, 1/2 cup crumbled queso fresco, chopped red bell pepper, chopped avocado, and roughly chopped cilantro. Season with kosher salt and ground black pepper to taste.
5
5. In a medium bowl, make the dressing by whisking together the jarred salsa, red wine vinegar, 1/2 teaspoon of chili powder, honey, olive oil, and a pinch of kosher salt until thoroughly combined.
6
6. Drizzle the dressing over the pasta salad and gently stir to ensure everything is well combined.
7
7. To serve, plate the salad and top it with fried corn tortilla strips for added crunch, the remaining crumbled queso fresco, a sprinkle of chili powder, a few cilantro sprigs for garnish, and lime wedges on the side for drizzling.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Mexican Street Corn Pasta Salad?
It is a vibrant summer dish inspired by elote, combining grilled corn, farfalle pasta, avocado, and jalapeños in a zesty dressing.
How long does it take to prepare this recipe?
This recipe can be whipped up in under 30 minutes.
Is this pasta salad vegetarian?
Yes, based on the ingredients provided, this recipe is suitable for vegetarians.
What type of pasta is best for this salad?
The recipe calls for 1/2 lb of farfalle (bowtie) pasta.
How do I grill the corn?
Grill the corn on all sides for about 3 to 4 minutes per side until it is charred and cooked through.
What is the easiest way to remove kernels from the cob?
Stand the grilled corn upright in the center of a Bundt pan to catch the kernels as you slice them off.
What ingredients are in the dressing?
The dressing consists of jarred salsa, red wine vinegar, chili powder, honey, olive oil, and kosher salt.
What kind of cheese is used in this recipe?
The recipe uses 1 cup of crumbled queso fresco, divided.
Are there beans in the Grilled Mexican Street Corn Pasta Salad?
Yes, it includes one 15-ounce can of drained and rinsed black beans.
How should the scallions be prepared?
The scallions should be sliced thin on a bias.
How do I prepare the jalapeños?
The jalapeños should be stemmed, seeded, and diced small.
Does this recipe include avocado?
Yes, one chopped avocado is added to the salad for creaminess.
What type of bell pepper should I use?
The recipe calls for one chopped red bell pepper.
What provides the crunch in this salad?
Fried corn tortilla strips are used as a garnish to add a crunchy texture.
How much corn do I need?
You will need 5 ears of corn with the husks and silk removed.
What kind of vinegar is used in the dressing?
The recipe specifies 3 tablespoons of red wine vinegar.
Is there honey in the dressing?
Yes, 1 teaspoon of honey is used to balance the flavors in the dressing.
How much cilantro is required?
The recipe uses 2 cups of roughly chopped cilantro, plus extra sprigs for garnish.
How do I serve this dish?
Plate the salad and top it with tortilla strips, queso fresco, chili powder, cilantro sprigs, and lime wedges on the side.
Is this a side dish or a main course?
It can be served as either a refreshing side dish or a light main course.
Can I use lime juice in the salad?
Yes, the recipe suggests serving lime wedges on the side for drizzling over the salad.
What is the heat source for the corn?
You can use a grill pan or an outdoor grill over medium-high heat.
What spices are used for seasoning?
The salad is seasoned with kosher salt, ground black pepper, and chili powder.
Is the corn grilled with the husks on?
No, the husks and silk should be removed before grilling.
How much olive oil is in the dressing?
The dressing uses 1/2 cup of olive oil.
Is this recipe good for barbecues?
Yes, it is described as perfect for barbecues and outdoor summer gatherings.
What gives the salad its 'elote' flavor?
The combination of charred grilled corn, queso fresco, and chili powder provides the elote-inspired flavor.
How much chili powder do I need for the dressing?
Use 1/2 teaspoon of chili powder in the dressing, plus more for garnish.
When should I add the dressing?
Drizzle the dressing over the pasta salad once all the main ingredients are combined in the mixing bowl.
How much salsa is used?
The recipe calls for 1/2 cup of jarred salsa.