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Barbecue side dish recipes · Mexican recipes
Mexican street corn pasta salad
This crowd-pleasing pasta salad is inspired by the Mexican street corn dish, elotes: charred corn slathered with a creamy, tangy dressing. Delicious dressing: The traditional elotes dressing of mayonnaise, lime, coriander and grated cheese works perfectly in this pasta salad version. Year-round dish: This salad can be a year-round winner by using tinned corn when fresh isn’t in season. Use a 340g tin, drained. How to air fry: Rub the 3 corn cobs with 1 tbsp butter and cook in the air fryer at 200ºC for 15 minutes, turning halfway through. It’s summer’s easiest, most filling side dish: browse more pasta salad recipes.
Vegetarian
Serves6-8 as a side
Hands-on10 min
Oven20 min
DifficultyEasy
Method
Rub the corn with the butter, season with salt and wrap up back in their husks (or in foil if they don’t have husks). Cook on a hot barbecue for around 20 minutes, turning occasionally.
Cook the pasta in salted boiling water for 10-12 minutes or as per the packet instructions. Once cooked, drain and run under cold water, stirring until it’s all cold. This step is important to prevent it sticking together.
In the meantime, mix the dressing ingredients together. When the corn is ready, slice it off the cob, then mix it with the pasta along with the dressing, half the spring onions, half the coriander and half the feta. If the salad isn’t already in the serving bowl, transfer it, then sprinkle with the remaining ingredients (including the Tajín, if using) and serve.
Nutrition
| Calories | 371kcals |
|---|---|
| Fat | 21g (5g saturated) |
| Protein | 9.6g |
| Carbohydrates | 34g (2.5g sugars) |
| Fibre | 2.7g |
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