Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a delightful twist on the traditional elote, transforming it into a creamy pasta dish that bursts with flavor. This vibrant salad combines the sweetness of fresh corn, zesty lime, and rich cotija cheese, making it an ideal side for summer barbecues, potlucks, or casual dinners. In just 30 minutes, you can whip up this crowd-pleaser that is not only quick and easy to make but also incredibly versatile. Customize it with your favorite veggies or proteins to suit your tastes. With its colorful presentation and bold flavors, this pasta salad will surely impress guests at any gathering!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves about 6 people 1x
- Category: Side Dish
- Method: Boiling/Mixing
- Cuisine: Mexican
Ingredients
Scale
- 16 ounces ditalini pasta
- 2 teaspoons olive oil
- 4 medium ears of corn (husked)
- 4 tablespoons lime juice
- 1 cup mayonnaise
- 1 cup Mexican crema
- ¾ teaspoon fine salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons chopped cilantro
- ½ cup crumbled cotija cheese
- Chile lime seasoning (like Tajiín, for topping)
Instructions
- Cook ditalini pasta according to package instructions; drain and toss with olive oil.
- Boil corn until tender (about 5 minutes), then cut kernels off the cob.
- In a bowl, whisk together lime juice, mayonnaise, crema, garlic powder, salt, and cayenne pepper.
- Combine pasta, corn kernels, cilantro, and cotija cheese in a large bowl; mix well with dressing.
- Chill for at least one hour before serving; garnish with extra cilantro and cotija.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Find it online: https://recipesbykayla.com/mexican-street-corn-pasta-salad-2/