Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that beautifully blends the essence of traditional Mexican elote into a creamy pasta salad. With fresh corn, zesty lime, and rich cotija cheese, it’s perfect for potlucks, summer barbecues, or an exciting weeknight dinner. This dish comes together in just 30 minutes, making it ideal for busy schedules while ensuring an explosion of flavors that will wow your family and friends. The versatility of this salad allows you to customize it with your favorite vegetables or proteins, making it a delightful addition to any meal.
Ingredients
- 16 ounces ditalini pasta
- 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
- 2 tablespoons chopped cilantro
Instructions
- Cook the pasta according to package instructions until al dente. Drain and toss with olive oil; set aside to cool.
- Boil water in a large pot, add husked corn, and cook for about 5 minutes. Cool before cutting off the kernels.
- In a bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper.
- Combine the cooled pasta, corn kernels, dressing mixture, cilantro, and cotija cheese in a large bowl; mix well.
- Serve chilled or at room temperature with extra toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Use fresh corn for optimal sweetness and crunch. Customize by adding diced bell peppers or jalapeños for added flavor. Chill the salad for enhanced flavor before serving.