Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that brings the tastes of summer to your table. This quick and easy recipe combines tender ditalini pasta with sweet, charred corn, salty cotija cheese, and a zesty chipotle lime dressing. Perfect for casual lunches, taco nights, or potlucks, this salad is sure to impress family and friends alike. In just 10 minutes of prep time, you can create a crowd-pleasing dish that’s not only delicious but also packed with nutritious ingredients. With its delightful mix of textures and flavors, this pasta salad will become a go-to favorite for any occasion.
Ingredients
- 2 cups ditalini pasta (uncooked)
- 3 cups fresh corn kernels
- 1/4 cup cotija cheese
- 1/2 cup sour cream
- 1/2 cup mayo
- 2 whole chipotle peppers (in adobo)
- 1/3 cup fresh lime juice
- Fresh cilantro and scallions (for garnish)
Instructions
- Cook the ditalini pasta in salted boiling water until al dente. Drain and cool.
- In a skillet, heat olive oil over medium-high heat. Add corn and char for 5-7 minutes; season with salt and pepper.
- In a bowl, whisk together sour cream, mayo, chipotle peppers, lime juice, and zest until smooth.
- Combine cooled pasta, charred corn, garlic, jalapeño, cilantro, scallions, cotija cheese, and dressing in a large bowl; mix gently to coat.
- Chill for at least 30 minutes before serving. Garnish with reserved herbs and cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Feel free to add diced bell peppers or avocado for extra flavor and texture. Adjust the amount of chipotle peppers based on your spice preference. Make it ahead of time for gatherings; flavors improve after chilling.