Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that perfectly captures the essence of traditional Mexican elote. This creamy, tangy pasta salad combines fresh corn, zesty lime, and rich crema for a delightful twist on a classic favorite. Ideal for potlucks, barbecues, or a simple family dinner, this recipe is not only quick to prepare—taking just about 30 minutes—but it also serves as a crowd-pleaser that can be customized to suit your tastes. Whether enjoyed as a side dish or a main meal, this salad is sure to impress with its burst of flavors and refreshing ingredients.
Ingredients
Scale
- 16 ounces ditalini pasta (or any preferred shape)
- 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 in a large bowl.
- Boil corn in water for about 5 minutes until tender. Cool and cut off kernels.
- In a small bowl, whisk together lime juice, mayonnaise, crema, garlic powder, salt, and cayenne pepper.
- Combine dressed pasta with corn kernels, cilantro, and cotija cheese in the large bowl. Toss gently until mixed.
- Garnish with additional cilantro and cotija cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
Keywords: For extra protein, consider adding grilled chicken or black beans. Chill the salad for at least an hour before serving for enhanced flavor.