Transport your taste buds to the vibrant streets of Mexico with our Mexican Street Corn Salad recipe. This zesty and colorful dish combines charred corn kernels, creamy cotija cheese, and a zesty lime-cilantro dressing, delivering the authentic flavors of elote in a refreshing salad form.
- Boil a medium pot of water and cook pasta until al dente according to package directions. Drain and rinse in a colander under cold water. Set colander over a bowl and allow the pasta to continue to drip dry while preparing next steps.
- Heat a cast iron skillet over medium-high heat. After skillet is completely heated through (about 5 minutes), add half of the corn so it’s in a single layer. Allow it to slightly char, about 5 minutes. Then, brown the remainder using the same process.