Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a vibrant and creamy dish that brings the beloved flavors of Mexican elote right to your table. This easy-to-make salad combines tender pasta with fresh corn, zesty lime juice, and a delightful mix of seasonings, creating a refreshing side perfect for summer barbecues, potlucks, or weeknight dinners. With its satisfying texture and bright flavors, this salad is sure to please family and friends alike. Plus, it’s make-ahead friendly—allowing the flavors to meld beautifully when chilled in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
Ingredients
Scale
- 16 ounces ditalini pasta
- 4 medium ears of corn
- 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
Instructions
- Cook pasta according to package directions until al dente; drain and toss with olive oil. Let cool.
- Boil water in a large pot; cook corn for about 5 minutes until tender. Cool slightly, then cut kernels off cobs.
- In a bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper.
- In a large bowl with cooled pasta, combine dressing, corn kernels, cilantro, and cotija cheese; mix well.
- Serve immediately or refrigerate for at least 30 minutes to enhance flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Find it online: https://cookingwithmia.com/mexican-street-corn-pasta-salad/