Mexican Street Corn Pasta Salad
Experience the vibrant flavors of Mexico with this irresistible Mexican Street Corn Pasta Salad. This dish is a delightful fusion of creamy pasta and fresh corn, inspired by the beloved elote street food. Perfect for summer barbecues, potlucks, or as a refreshing side dish, it combines zesty lime dressing, cotija cheese, and cilantro to create a colorful salad that’s sure to impress your family and friends. Ready in just 30 minutes, this quick and easy recipe is versatile enough to be served on its own or paired with grilled chicken or shrimp for a heartier meal. Enjoy the explosion of flavors in every bite as you bring a taste of Mexico straight to your table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side
- 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
- ½ cup crumbled cotija cheese
- Fresh cilantro for garnish
Instructions
- Cook the ditalini pasta according to package instructions until al dente. Drain and toss with olive oil; set aside to cool.
- Boil water in a large pot and cook the husked corn for about 5 minutes until tender; let cool before cutting kernels off the cob.
- In a bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper until smooth.
- Combine cooled pasta, corn kernels, chopped cilantro, and cotija cheese in a mixing bowl. Add dressing and toss until well combined.
- Garnish with additional cilantro and cotija cheese before serving chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 560mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
Find it online: https://saltyrecipe.com/mexican-street-corn-pasta-salad-2/