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Mexican street corn, also known as *elote*, is a beloved dish that captures the essence of vibrant Mexican cuisine. Traditionally served on the streets of Mexico, elote features grilled corn slathered with creamy sauces, sprinkled with cheese, and seasoned with spices. Its rich flavors and textures have made it a popular snack not only in Mexico but also in many parts of the world. This delightful treat embodies the spirit of street food, showcasing the balance between simplicity and bold flavors.

Mexican Street Corn Pasta Salad

Discover the vibrant flavors of Mexican Street Corn in a delicious pasta salad! This refreshing and hearty Mexican Street Corn Pasta Salad combines sweet grilled corn, tangy lime, creamy cheese, and fresh veggies for a dish that’s perfect for summer barbecues, potlucks, or family dinners. Easy to make and customizable, it’s sure to impress everyone at the table. Try it today and enjoy the delightful taste of elote in a new form! #MexicanStreetCorn #PastaSalad #Elote #SummerRecipes #Foodie #EasyRecipes
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Ingredients
  

8 oz elbow macaroni or any pasta of your choice

2 cups corn kernels (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped

1/2 cup mayonnaise

1/4 cup sour cream

1 lime, juiced and zested

2 cloves garlic, minced

1 tsp chili powder

1/4 tsp cumin

Salt and pepper, to taste

1/2 cup crumbled feta cheese or cotija cheese

1/4 cup fresh cilantro, chopped

1 avocado, diced (optional)

Lime wedges for serving

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

    Prepare the Corn: If using fresh corn, grill or sauté the corn kernels over medium-high heat for 5-7 minutes until they are slightly charred. Allow to cool. If using frozen corn, thaw and drain it. If using canned corn, drain and rinse well.

      Mix the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice and zest, minced garlic, chili powder, cumin, salt, and pepper until well combined.

        Combine the Ingredients: Add the cooled pasta, corn, cherry tomatoes, red onion, and cilantro to the dressing. Toss gently to combine all the ingredients evenly.

          Add Cheese and Avocado: Fold in the crumbled feta or cotija cheese and diced avocado, if using. Keep some cheese for garnish.

            Chill: Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld.

              Serve: Give the pasta salad a gentle stir before serving. Garnish with additional cheese, chopped cilantro, and lime wedges. Enjoy!

                Prep Time: 15 mins | Total Time: 1 hr | Servings: 6-8