Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is a delightful fusion of flavors inspired by traditional elote, combining creamy and tangy elements in a vibrant pasta dish. Perfect for summer barbecues, potlucks, or as a refreshing side for any meal, this salad brings together the sweetness of corn, the zest of lime, and the richness of cotija cheese. With its easy preparation and versatility—served warm, cold, or at room temperature—this recipe is sure to be a crowd-pleaser. Plus, it makes for excellent leftovers that taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
Ingredients
Scale
- 16 ounces ditalini pasta (or any preferred shape)
- 4 medium ears of corn
- 4 tablespoons lime juice
- 1 cup mayonnaise
- 1 cup Mexican crema (or sour cream)
- ½ cup crumbled cotija cheese
- Cilantro and cayenne pepper for seasoning
Instructions
- Cook pasta according to package instructions until al dente; drain and toss with olive oil.
- Boil corn in salted water for 5 minutes; cool and cut kernels off the cob.
- Whisk together lime juice, mayonnaise, crema, garlic powder, salt, and cayenne in a bowl.
- Combine cooked pasta, corn kernels, cilantro, and cotija cheese in a large mixing bowl; add dressing and toss gently.
- Serve immediately or refrigerate before serving.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Find it online: https://recipesbyaurora.com/mexican-street-corn-pasta-salad/