Description
This creamy and tangy Mexican Street Corn Pasta Salad combines the bold flavors of traditional Mexican elote with the hearty comfort of pasta. Perfect as a vibrant side dish or a light meal, this salad features tender ditalini pasta tossed with sweet corn kernels, zesty lime, creamy mayonnaise and Mexican crema, accented with garlic, cayenne, fresh cilantro, and crumbled cotija cheese. Topped with a sprinkle of chili lime seasoning for an extra punch, it’s a quick and colorful recipe that’s sure to please any crowd.
Ingredients
Pasta
- 16 ounces ditalini pasta (or any shape, like shells, elbow macaroni, or bow-tie)
- 2 teaspoons olive oil
Corn
- 4 medium ears of corn, husked
Dressing and Seasoning
- 4 tablespoons lime juice (about 2 limes)
- 1 cup mayonnaise
- 1 cup Mexican crema, or sour cream
- ¾ teaspoon fine salt, plus more to taste
- 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
- Chile lime seasoning, like Tajín, for topping
Instructions
- Cook Pasta: Bring a pot of water to boil and cook the ditalini pasta according to the package instructions until al dente. Drain well and immediately toss with 2 teaspoons olive oil in a large bowl to prevent sticking. Set aside to cool either at room temperature or in the refrigerator.
- Cook Corn: In a large pot of boiling water, add the husked corn ears and cook for about 5 minutes or until the kernels are tender and bright yellow. Remove from water and allow to cool until safe to handle.
- Remove Corn Kernels: Cut the kernels off the cooled corn cobs and place them into a medium bowl.
- Prepare Dressing: In a small bowl, whisk together lime juice, mayonnaise, Mexican crema (or sour cream), garlic powder, ¾ teaspoon salt, and cayenne pepper until smooth and well combined.
- Combine Salad: Add the dressing, cooked corn kernels, chopped cilantro, and crumbled cotija cheese to the bowl with the pasta. Toss gently but thoroughly to evenly coat all ingredients with the dressing.
- Garnish and Serve: Sprinkle additional chopped cilantro, crumbled cotija cheese, and chile lime seasoning (such as Tajín) over the top. Serve immediately or refrigerate until ready to enjoy.
Notes
- The corn can also be grilled for a smoky flavor or roasted in the oven if preferred.
- Mayonnaise can be substituted with Greek yogurt for a lighter dressing option.
- For a spicier kick, increase the cayenne pepper or add diced jalapeños.
- This salad tastes best when served within 24 hours but can be stored covered in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
