Mexican Street Corn Pasta Salad

This is a sponsored post written by me on behalf of NatureSweet. All opinions are 100% mine.

Elotes, or Mexican street corn, is one of my favorite things.  Sweet corn slathered up with mayo, cheese, lime and chili powder, could it get any better?  The answer is yes, yes it can.  When you turn it into Mexican Street Corn Pasta Salad.  This creamy and tangy pasta salad is perfect to bring to a party or have with the family.

Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is made with the classic Elote ingredients, but taken to the next level with cilantro and delicious NatureSweet Eclipses. When creating this recipe I knew these Eclipses tomatoes would be perfect with the bold tangy flavors of Mexican street corn.

NatureSweet Eclipses

-These Eclipses tomatoes have a beautiful deep red color, which gives them a richer flavor.

-Eclipses are picked at the peak of freshness and are available all year round.

-They are best served sliced and they complement bold flavors.

-They are the best tasting slicing tomato from the NatureSweet Family.

-Eclipses are also Non-GMO and EFI certified.

Try the new NatureSweet Eclipses Tomatoes in this recipe and in all your bold recipes.  I have never tasted a tomato as rich and fresh as the Eclipses.  Eclipses are the perfect tomato for BLTs, pasta salads, sandwiches, a topping on tacos, or by themselves with a little salt.  When you want a bright and fresh tomato taste, these Eclipses are the way to go.

How To Make Mexican Street Corn Pasta Salad

Pasta salad is an easy classic recipe to bring to a gathering or have as a side dish at home.  Change it up this time with a new, bold Mexican pasta salad.  This pasta salad is creamy and rich, but has bright, fresh flavors from the Eclipses tomatoes, fresh sweet corn, and cilantro.

Ingredients

-12 oz box bow tie pasta, cooked and drained
-4 ears of corn
-4 NatureSweet Eclipses Tomatoes, diced
-1/2 c mayo
-1/2 c grated Parmesan cheese
-1 T lime juice
-1/4 c Greek yogurt
-1/2 tsp chili powder
-1/2 tsp garlic salt
-handful of cilantro

Directions

First, shuck the corn then bring a pot of water to a boil.  Place the 4 ears of corn into the boiling water and cook about 10 minutes.  Once the corn is done, take it out and set it aside to cool.

You can cook your pasta in a separate pot according to the package directions at the same time as the corn.  When the pasta is done, drain and rinse.

In a large mixing bowl, mix together all the other ingredients except for the corn and pasta.  This will make your delicious sauce for your Mexican Street Corn Pasta Salad.

Cut your corn off the cob and add that into the bowl along with the pasta and the NatureSweet Eclipses.

Mix everything together and serve immediately or refrigerate.

I like this Mexican pasta salad served immediately when it’s still a little warm.  The sauce is creamy and cheesy and the flavors just explode in your mouth.  You can refrigerate it if you prefer it that way.

Find NatureSweet Eclipses near you and try this recipe today!

Make sure to check out these other recipes created with NatureSweet Eclipses.

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Print Recipe
Mexican Street Corn Pasta Salad
Classic Elote, mexican street corn, flavors turned into a creamy, bold pasta salad.
Prep Time 15 minutes
Cook Time 22 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 22 minutes
Servings
people
Ingredients
Instructions
  1. Shuck the corn then bring a pot of water to a boil. Place the 4 ears of corn into the boiling water and cook about 10 minutes. Once the corn is done, take it out and set it aside to cool.
  2. You can cook your pasta in a separate pot according to the package directions at the same time as the corn. When the pasta is done, drain and rinse.
  3. In a large mixing bowl, mix together all the other ingredients except for the corn and pasta.
  4. Cut your corn off the cob and add that into the bowl along with the pasta and the NatureSweet Eclipses.
  5. Mix everything together and serve immediately or refrigerate.
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