Description
Experience the burst of flavors in our Mexican Street Corn Pasta Salad, a delightful twist on traditional Mexican elote. This vibrant dish combines tender pasta with fresh corn, creamy dressing, and zesty lime for a refreshing side that’s perfect for summer gatherings, potlucks, or as a satisfying dinner accompaniment.
Ingredients
Scale
- 16 ounces ditalini pasta (or any preferred shape)
- 4 medium ears of corn (husked)
- 4 tablespoons lime juice
- 1 cup mayonnaise
- 1 cup Mexican crema (or sour cream)
- ½ cup crumbled cotija cheese
- Fresh cilantro and cayenne pepper for seasoning
Instructions
- Cook pasta according to package instructions until al dente. Drain and toss with olive oil to cool.
- Boil water in a large pot, add corn, and cook for about 5 minutes until tender. Cool and cut kernels from cobs into a bowl.
- Whisk together lime juice, mayonnaise, crema, garlic powder, salt, and cayenne in a small bowl.
- Combine the cooled pasta with corn kernels, cilantro, cotija cheese, and dressing; toss well.
- Serve immediately or refrigerate until ready.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Keywords: For added crunch, mix in diced bell peppers or jalapeños. Chill the salad before serving to enhance flavors. Allow leftovers to meld together for even tastier next-day enjoyment.