Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that captures the essence of traditional Mexican elote in an easy-to-make pasta salad. This creamy and tangy salad is perfect for summer gatherings, picnics, or potlucks, offering a delightful blend of fresh corn, zesty lime, and rich cotija cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Ingredients
Scale
- 16 ounces ditalini pasta (or any preferred shape)
- 4 medium ears of corn (husked)
- 4 tablespoons lime juice (about 2 limes)
- 1 cup mayonnaise
- 1 cup Mexican crema (or sour cream)
- ¾ teaspoon fine salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons chopped cilantro (plus more for topping)
- ½ cup crumbled cotija cheese (plus more for topping)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and toss with olive oil to prevent sticking. Let cool.
- Boil a large pot of water and add the corn, cooking for about 5 minutes. Remove and let cool.
- Cut the corn kernels off the cob into a medium bowl.
- In a small bowl, mix lime juice, mayonnaise, crema, garlic powder, salt, and cayenne until smooth.
- Combine the dressing with the cooled pasta, corn, cilantro, and cotija cheese in a large bowl.
- Toss well to combine and serve topped with additional cilantro and cotija cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Find it online: https://savorymealspot.com/mexican-street-corn-pasta-salad/