Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that captures the essence of elote, combining sweet corn, zesty lime, and creamy dressing with al dente pasta. This quick and satisfying salad is perfect for summer gatherings, potlucks, or as a refreshing side dish any time of year. Its bright colors and tantalizing taste will impress your guests while being simple enough for anyone to prepare. With just a handful of ingredients and minimal prep time, you can enjoy a deliciously unique twist on traditional pasta salads.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: Boiling & Mixing
- Cuisine: Mexican
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)
- ¾ teaspoon fine salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons chopped cilantro
- ½ cup crumbled cotija cheese
Instructions
- Cook the pasta according to package instructions until al dente. Drain and toss with olive oil; let cool.
- Boil water in a large pot, add corn, and cook for about 5 minutes until tender. Cool slightly before cutting off kernels.
- In a small bowl, whisk together lime juice, mayonnaise, crema, salt, garlic powder, and cayenne pepper.
- In a large mixing bowl, combine the cooled pasta, corn kernels, cilantro, and cotija cheese. Pour the dressing over the mixture and toss well to combine.
- Garnish with additional cilantro and cotija cheese before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 3g
- Sodium: 630mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Find it online: https://chefharper.com/mexican-street-corn-pasta-salad/