Mexican Street Corn Pasta Salad

If you love the bold, smoky flavors of Mexican street corn (elote), this Mexican Street Corn Pasta Salad will quickly become a favorite. It’s creamy, zesty, and packed with chargrilled corn, fresh herbs, and tender pasta, all tied together with a tangy, flavor-packed Mean Green Chile Dressing made with For Real Blends Mean Green Chile Seasoning. Whether you’re serving it at a summer cookout, bringing it to a potluck, or enjoying it as a side to your favorite grilled meats, this salad delivers flavor in every bite.

Why You’re Going to Love This Recipe

• Elote in salad form – All the deliciousness of Mexican street corn, turned into a refreshing and satisfying pasta salad.
• Bold flavors – The creamy Mean Green Chile Dressing adds just the right amount of smoky heat and tang.
• Perfect for gatherings – Easy to make ahead and guaranteed to impress at BBQs, parties, or potlucks.
• Customizable – Add jalapeños for a spicy kick or extra cotija for more salty richness.

Ingredients You’ll Need

Mean Green Chile Dressing

• Mayonnaise
• Mexican crema
• Lime juice
• For Real Blends Mean Green Chile Seasoning

Pasta Salad

• Short pasta
• Chargrilled corn (fresh off the cob for best flavor)
• Green onion
• Cilantro
• Red onion
• Cotija cheese, plus more for garnish
• Jalapeño (optional)
• Tajin seasoning

How to Make It

1. Make the dressing: Whisk together the mayonnaise, Mexican crema, lime juice, and For Real Blends Mean Green Chile Seasoning until smooth. Set aside.
2. Char the corn: Grill or roast the corn over an open flame until evenly charred on all sides, about 8–10 minutes. Slice off the kernels once cooled slightly.
3. Assemble the salad: In a large bowl, combine pasta, charred corn, green onion, cilantro, red onion, cotija, and jalapeño (if using). Sprinkle with tajin.
4. Dress and serve: Drizzle the Mean Green Chile Dressing over the salad and toss until fully coated. Garnish with extra cotija and cilantro.

Storage and Make-Ahead Tips

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Make ahead: You can make the dressing a day in advance and grill the corn ahead of time. Assemble just before serving for the freshest flavor.
• Serving tip: This salad tastes great chilled but is also delicious served slightly warm right after tossing.

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Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad takes everything you love about classic elote and transforms it into a vibrant, crowd-pleasing dish. Charred corn, tender pasta, and fresh herbs are tossed in a creamy, zesty dressing made with For Real Blends Mean Green Chile Seasoning, giving every bite a smoky, tangy kick. Topped with crumbled cotija, cilantro, and a touch of tajin, it’s the perfect side for summer cookouts, potlucks, or anytime you want bold flavor in a bowl.

Course Appetizer, Side Dish

Cuisine American, Mexican

Keyword elote, grilled corn, pasta salad, street corn

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

Mean Green Chile Dressing

• 1 cup mayonnaise
• 3/4 cup Mexican crema
• 1 tbsp lime juice
• 2-3 tbsp For Real Blends Mean Green Chile Seasoning

Pasta Salad

• 1 lb short pasta cooked according to packaging
• 3-4 cups chargrilled corn about 4 ears of corn
• 1/2 cup green onion chopped
• 1/2 cup cilantro chopped
• 1/2 cup red onion chopped
• 1/2 cup cotija cheese crumbled, plus more for garnish
• 1-2 tbsp jalapeño seeded (optional)
• 1 tbsp tajin seasoning

Instructions

Mean Green Chile Dressing

• In a bowl add all ingredients listed under “Mean Green Chile Dressing.” Mix thoroughly and set aside.

Assemble

• To a grill or open flame, add the shucked and cleaned ears of corn. Allow to char on all sides.
• This should take 8-10 minutes depending on the charring method.
• Once charred, using a knife remove the kernels.
• In a large bowl, add all the ingredients listed under “Pasta Salad.”
• Drizzling with the “Mean Green Chile Dressing.”
• Mix everything together until fully combined. Garnish with more cojita cheese and cilantro. Enjoy!

Tender Mojo Steak Tacos

If you’re looking for a way to elevate taco night, these Tender Mojo Steak Tacos are it. Juicy skirt steak is marinated in a vibrant citrus and spice blend, then grilled until perfectly charred and smoky. Folded inside crispy tortillas with gooey mozzarella and finished with a creamy chipotle sauce, guacamole, and fresh cilantro, these tacos deliver layers of bold flavor in every bite.

Why You’re Going to Love This Recipe

• Zesty, flavorful steak – The citrus-forward mojo marinade makes the skirt steak incredibly tender while packing in fresh, bold flavor.
• Crispy and cheesy – Melty mozzarella layered inside toasted tortillas gives the tacos that irresistible crunch-meets-creamy bite.
• Smoky chipotle cream – The homemade sauce is the perfect balance of smoky, tangy, and slightly spicy, making every bite extra indulgent.
• Crowd-pleasing – Perfect for cookouts, taco nights, or game-day spreads—everyone will be reaching for seconds.

Ingredients You’ll Need

Mojo Steak Marinade

• Skirt steak
• Orange juice
• Orange zest
• Lime juice
• Lime zest
• Cumin
• Salt
• Pepper
• Oregano

Creamy Chipotle

• Sour cream
• Mayonnaise
• Chipotle chile peppers in adobo
• Onion
• Lime juice
• Garlic
• Parsley
• Sugar
• Paprika
• Salt
• Pepper

Tacos

• Taco tortillas
• Mozzarella cheese
• Guacamole
• Cilantro

How to Make Tender Mojo Steak Tacos

Make the Creamy Chipotle

Add all the ingredients for the chipotle cream to a blender and blend until smooth. Place in the fridge until ready to serve.

Marinate the Steak

Combine the orange juice, lime juice, zest, cumin, oregano, salt, and pepper in a large dish. Add the skirt steak and coat it fully in the marinade. Let it chill in the fridge for at least 30 minutes, up to 24 hours.

Grill the Steak

Preheat your grill to 450-500°F. Cook the marinated steak for 3-4 minutes per side, or until you reach your preferred doneness. Let it rest for 4-5 minutes before slicing.

Assemble the Tacos

Warm a tortilla in a skillet over medium heat, sprinkle with mozzarella, and top with slices of steak. Fold the tortilla over and cook on both sides until golden and crispy.

Garnish and Serve

Serve the tacos with creamy chipotle, guacamole, and a sprinkle of cilantro.

Storage Suggestions

If you have leftovers, store the steak, tortillas, and toppings separately for best results. The cooked steak will keep in an airtight container in the fridge for up to 3 days.

Reheating Tips

• Steak – Warm gently in a skillet over medium heat to keep it juicy.
• Tortillas – Toast in a pan until warm and pliable.
• Assembled tacos – Heat in a skillet until crispy again, or reheat in the oven at 350°F for about 10 minutes.

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Tender Mojo Steak Tacos

These Tender Mojo Steak Tacos are a flavor-packed twist on taco night, combining citrusy, marinated skirt steak with melty mozzarella tucked inside crispy tortillas. Finished with a smoky, creamy chipotle sauce, guacamole, and fresh cilantro, every bite delivers bold, zesty, and irresistible flavor. Perfect for grilling season or anytime you’re craving tacos with a little extra flair.

Course dinner, Main Course

Cuisine American, Mexican

Keyword chipotle, steak, tacos

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 6 people

Author kingcooks

Ingredients

• 9 Taco Tortillas
• Mozzarella cheese

Mojo Steak Marinade

• 1 12oz Skirt steak
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1 tbsp lime zest
• 1 tbsp orange zest
• 1 tbsp olive oil
• 1 tsp cumin
• 1 1/2 tsp salt
• 1 1/2 tsp pepper
• 1 tsp oregano

Creamy Chipotle

• 1 cup sour cream
• 1/4 cup mayonnaise
• 2 chipotle chile peppers in adobo
• 1/2 small onion
• 2 tbsp lime juice
• 1 tsp garlic
• 1 tsp parsley
• 1 tsp sugar
• 1/4 tsp paprika
• Salt to taste
• Pepper to taste

Garnish

• Guacamole
• Cilantro chopped

Instructions

Creamy Chipotle

• To a blender, add all ingredients listed under “ Creamy Chipotle” and blend until smooth. Place in the fridge until you’re ready to serve.

Mojo Steak Marinade

• In a large dish add all ingredients listed under “Mojo Steak Marinade.” Mix thoroughly to ensure the steak is covered in the marinade.
• Let it marinate in the fridge for at least 30 minutes up to 24 hours.
• Once marinated, heat your grill to 450-500F.
• Add the skirt steak to the grill and cook for 3-4 minutes per side or until you’ve reached your desired doneness.
• Once cooked, set aside to rest for 4-5 minutes before cutting.

Assemble

• To a pan over medium heat, add a tortilla followed by some mozzarella cheese and the cut up skirt steak.
• Fold the tortilla over to close and cook on both sides until the taco is crispy and golden.
• Serve with some guacamole, the creamy chipotle sauce and cilantro. Enjoy!

Seafood Macaroni Salad

This isn’t your average macaroni salad. It’s a chilled seafood lover’s dream—creamy, tangy, herb-laced, and loaded with tender grilled shrimp and sweet, luxurious crab. Perfect as a summer side or light main dish, this seafood macaroni salad brings the freshness of the coast right to your table.

Whether you’re planning a cookout, picnic, or weekday lunch, this cold seafood pasta salad checks all the boxes: bold flavor, beautiful presentation, and minimal prep. And thanks to Hellmann’s Real Mayonnaise, every bite is rich, smooth, and satisfying.

Why You’re Going to Love This Seafood Macaroni Salad

Elevated and Easy
This dish looks and tastes gourmet but comes together with simple ingredients and just a few easy steps.

Coastal Flavor
Sweet claw crab, delicate lump crab, and perfectly grilled shrimp marinated in creamy mayo make every bite feel like a beachside indulgence.

Herb-Infused Creaminess
A vibrant dressing with lemon juice, Dijon mustard, parsley, and chives ties it all together with fresh flavor and a touch of tang.

Perfect for Make-Ahead Meals
It’s even better after a little time in the fridge, which makes it an ideal prep-ahead option for gatherings or grab-and-go lunches.

Versatile and Crowd-Pleasing
Serve it chilled as a side dish, a light main, or a standout addition to your next summer spread.

Ingredients You’ll Need

Pasta Base
Elbow macaroni or shells cooked until just tender, rinsed in cold water and cooled completely.

Seafood
Grilled shrimp marinated in Hellmann’s Real Mayonnaise, lemon zest, garlic, and spices
Jumbo lump crab meat for delicate texture
Claw crab meat for sweet, flavorful depth

Creamy Herb Dressing
Hellmann’s Real Mayonnaise for a rich, velvety base
Celery, red onion, and bell peppers for crunch and color
Dijon mustard and lemon juice for brightness
Parsley, chives, and celery seed for fresh herbal notes
Salt and pepper to taste

How to Make It

Grill the Shrimp
Toss peeled and deveined shrimp with mayonnaise, garlic, lemon zest, paprika, salt, and pepper. Let it marinate briefly while you preheat your grill.
Grill the shrimp until slightly charred and opaque, then let them cool completely.

Make the Dressing
In a large bowl, stir together the mayonnaise, celery, red onion, bell pepper, Dijon, lemon juice, parsley, chives, and celery seed. Season with salt and pepper to taste.

Assemble the Salad
Add the cooled pasta to the bowl with the dressing. Toss in the grilled shrimp and claw crab meat. Gently fold in the jumbo lump crab to keep it whole and delicate.
Top with a dusting of paprika and a sprinkle of fresh chives.

Serving and Storage Tips

Serve this salad cold with lemon wedges on the side. It pairs beautifully with grilled vegetables, corn on the cob, or buttery crackers.
Store any leftovers in an airtight container in the fridge. For best texture and flavor, enjoy within two to three days. Stir before serving.

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Seafood Macaroni Salad

Tender macaroni pasta, succulent grilled shrimp marinated in Hellmann’s Real Mayonnaise, delicate jumbo lump and claw crab meat for a luxurious seafood experience. The vibrant, herb-infused mayonnaise dressing ties it all together with just the right balance of tang, crunch, and freshness. Whether you’re serving it as a side or a light main, this salad is guaranteed to become a staple in your summer recipe rotation.

Course brunch, dinner, lunch

Cuisine American

Keyword macaroni salad, pasta salad, seafood

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

• 1 lb elbow macaroni or shells, cooked al dente, rinse in cold water and set aside to cool
• 8 oz jumbo lump crab meat
• 4 oz crab claw meat

Grilled Shrimp

• 1 lb shrimp peeled and deveined
• 1/4 cup Hellmann’s Real Mayonnaise
• 1 tsp garlic minced or paste
• 1 tsp lemon zest
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper

Creamy Dressing

• 1 /12 to 2 cups Hellmann’s Real Mayonnaise
• 1/2 cup celery finely chopped
• 1/4 cup red onion finely chopped
• 1/4 cup bell peppers finely chopped
• 2 tbsp dijon mustard
• 2 tbsp lemon juice
• 2 tbsp parsley finely chopped
• 2 tbsp chives finely chopped
• 1 tsp celery seed
• Salt to taste
• Pepper taste

Instructions

Grilled Shrimp

• Pre-heat grill to 400F.
• In a large bowl add all ingredients listed under “Grilled Shrimp.” Mix throughly and all to marinate for 10-15 minutes.
• Grill the shrimp for 2-3 minutes on both sides until slightly charred and opaque.
• Once cooked, set aside to cool completely.

Creamy Dressing

• In a large bowl combine all ingredients listed under “Creamy Dressing.” Mix thoroughly and set aside.

Assemble

• To the large bowl with the creamy dressing, add the cooked pasta of your choice, the crab claw meant and cooled grilled shrimp. Once combined, gently fold in the jumbo lump crab meat.
• Garnish with chives and a light dusting of paprika. Serve immediately and enjoy!

Grilled Lamb Chops with Green Herb Sauce

Looking for the best grilled lamb chops recipe to impress your guests? These juicy lamb chops are marinated in a bold blend of garlic, lemon, and Hellmann’s Real Mayonnaise, then grilled to perfection. The star pairing is a creamy, herb-packed Green Goddess sauce made with fresh mint, parsley, and rosemary. Bright, zesty, and packed with flavor, this dish is easy enough for weeknights and elevated enough for summer dinner parties or backyard cookouts.

Whether you’re a seasoned grill master or just learning how to grill lamb chops, this recipe delivers restaurant-worthy results with simple ingredients and minimal effort.

Why You’ll Love These Grilled Lamb Chops

• Made with Hellmann’s Real Mayonnaise for extra moisture, flavor, and a golden crust
• Green herb sauce adds a vibrant, fresh finish to the richness of the lamb
• Perfect for summer grilling, holiday meals, or date-night dinners at home
• A great option if you’re looking for grilled lamb recipes with a flavorful twist
• Ready in under 30 minutes once marinated

Ingredients

For the Juicy Lamb Chops
Lamb rib chops
Hellmann’s Real Mayonnaise
Lemon juice, freshly squeezed
Garlic, grated or finely minced
Lemon zest
Salt
Black pepper

For the Green Herb Sauce (Green Goddess Inspired)
Hellmann’s Real Mayonnaise
Mint, roughly chopped
Parsley, roughly chopped
Lemon juice
Garlic
Rosemary, finely chopped
Salt
Black pepper

For Garnish
Grilled lemon wedges

How to Make the Green Herb Sauce

Add all the ingredients listed under Green Herb Sauce to a food processor. Blend until smooth and creamy. If the consistency is too thick, add a splash of water or extra lemon juice to thin it slightly. Chill in the refrigerator until ready to serve.

How to Grill Lamb Chops

1. Marinate the Lamb
   In a large bowl, combine all ingredients listed under Juicy Lamb Chops. Mix thoroughly to coat the lamb evenly. Marinate for at least 20 minutes or up to 24 hours in the refrigerator.
2. Preheat the Grill
   Set your grill to medium-high heat, about 400°F.
3. Grill the Lamb Chops
   Remove the chops from the marinade and place over direct heat. Grill according to your preferred doneness:Grilled Lamb Chops Cook Time (1-inch thick)
   • Rare: 2 to 2 and a half minutes per side (125°F)
   • Medium-Rare: 3 minutes per side (130°F)
   • Medium: 3 to 4 minutes per side (135 to 140°F)
   • Medium-Well: 4 and a half to 5 minutes per side (145°F)
   • Well-Done: 5 and a half to 6 minutes per side (150°F and above)
4. Rest and Serve
   Let the lamb chops rest for 5 minutes before serving to seal in the juices.

Serving Suggestions

• Spoon the green herb sauce onto a platter and layer the grilled lamb chops on top.
• Garnish with grilled lemon wedges for extra brightness and flavor.
• Serve with grilled vegetables, warm pita, or a fresh cucumber salad for a complete meal.

Tips for the Best Grilled Lamb Chops

• Use a meat thermometer for accurate doneness
• Make sure the grill grates are clean and lightly oiled
• Let the chops come to room temperature before grilling for even cooking
• Always allow lamb to rest before slicing or serving

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Grilled Lamb Chops with Green Herb Sauce

There’s something undeniably luxurious about perfectly grilled lamb chops, and when you pair them with a vibrant, herb-loaded Green Goddess sauce made with Hellmann’s Real Mayonnaise, it’s pure magic. These juicy chops are marinated in a lemony garlic and mayonnaise blend that tenderizes the meat and helps build a beautiful crust on the grill. Served over a bed of creamy, zesty green sauce made with fresh mint, parsley, and rosemary, every bite is rich, bright, and irresistibly bold. This is the kind of dish that feels special but is easy enough to throw on the grill any night of the week, especially when the craving hits for something smoky, savory, and just a little indulgent.

Course dinner, lunch, Main Course

Cuisine American

Keyword green sauce, grilled, lamb chops

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

Juicy Lamb Chops

• 10-12 lamb rib chops. 1 inch thickness
• 1/2 cup Hellmann’s Real Mayonnaise
• 2 tbsp lemon juice freshly squeezed
• 1 tsp garlic grated or finely minced
• 1 tsp lemon zest
• 1 tsp salt
• 1 tsp black pepper

Green Goddess Sauce

• 1 cup Hellmann’s Real Mayonnaise
• 1/4 cup mint roughly chopped
• 1/4 cup parsley roughly chopped
• 2 tbsp lemon juice
• 1 tbsp garlic about 2 cloves
• 1 tbsp rosemary finely chopped
• 1/2 tsp salt
• 1/2 tsp black pepper

Garnish

• Lemon wedges grilled
• Parsley chopped

Instructions

Green Goddess Sauce

• Add all ingredients listed under “Green Goddess Sauce” into a food processor and blend until smooth. If the sauce is too thick, add a little water until it reaches the preferred consistency. Once smooth, place in the refrigerator until ready to serve.

Juicy Lamb Chops

• In a large bowl add all ingredients listed under “Juicy Lamb Chops” and mix throughly. Allow to marinate for at least 20 minutes or up to 24 hours prior to grilling.

Assemble

• Get the grill to about 400F.
• Remove the lamb chops from the marinade and place them over direct heat. Grill for 3–4 minutes per side for medium doneness. The cook time will vary depending on the thickness of the chops and your preferred level of doneness.
• For best results, use a meat thermometer and let the lamb rest for 5 minutes after grilling. This helps the juices redistribute and gives you the most tender bite.
• Serve over a bed of the green goddess sauce with a few grilled lemon wedges and enjoy!

Notes

Here is a guide to follow:

Rare: 2–2½ minutes per side (internal temp ~125°F)
Medium-Rare: 3 minutes per side (internal temp ~130°F)
Medium: 3–4 minutes per side (internal temp ~135–140°F)
Medium-Well: 4½–5 minutes per side (internal temp ~145°F)
Well-Done: 5½–6 minutes per side (internal temp ~150°F+)