Nothing compares to the refreshing taste of a pasta salad that captures the season’s bold flavors. Inspired by the beloved elote, this simple-to-make recipe combines two stars of summer: corn and zucchini.
Vendors on the streets of Mexico transformed a 9,000-year-old staple into a culinary superstar by coating grilled corn with crema, cheese, chile and lime. Today, the flavor combination has become a staple throughout South Texas, appearing on menus across the Coastal Bend. Local favorites like Streat Corner Kitchen, El Camino Comida & Bar and Marty McPies often feature their own takes on Mexican street corn, whether served on the cob, in a cup or as a flavorful pizza. This pasta brings these vibrant flavors home, celebrating the rich culinary traditions that connect our community to summer’s freshest harvest.
Street Corn Pasta Salad
Serves 6 | Prep time: 20 minutes | Cook time: 10 minutes
Ingredients:
- 16 oz cavatappi pasta
- 16 oz frozen or fresh sweet corn
- 12 oz zucchini spirals
- 1 1/2 cup crema fresco
- 1/4 cup lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 cayenne pepper
- 3/4 cup cotija cheese
- 1/3 cup chopped cilantro
- Tajín, for garnish
Directions:
- Cook pasta in a large pot of boiling salted water until al dente, according to package directions. Drain and toss hot pasta with corn and zucchini.
- In a medium bowl, whisk crema, lime juice, chili powder, paprika, salt and cayenne.
- In a large bowl, toss pasta, vegetables, cotija, cilantro and dressing together. Garnish with Tajín and refrigerate until ready to serve.
