Description
This Mexican Street Corn Pasta Salad combines the vibrant flavors of corn, creamy dressing, and cotija cheese. It’s an easy, crowd-pleasing dish, ideal for potlucks or quick dinners.
Ingredients
Scale
- 16 ounces ditalini pasta (or any shape, like shells, elbow macaroni, or bow-tie)
- 2 teaspoons olive oil
- 4 medium ears of corn, husked
- 4 tablespoons lime juice (about 2 limes)
- 1 cup mayonnaise
- 1 cup Mexican crema, or sour cream
- ¾ teaspoon fine salt, plus more to taste
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons chopped cilantro, plus more for topping
- ½ cup crumbled cotija cheese, plus more for topping
- chile lime seasoning, like Tajín, for topping
Instructions
- Cook the pasta to al dente according to package instructions. Drain and toss with olive oil in a large bowl to prevent sticking. Allow to cool on the counter or in the fridge.
- Boil a large pot of water over high heat. Add the corn and cook for 5 minutes until tender and bright yellow. Transfer to a plate and let cool.
- Cut the corn kernels off the cob and place them in a medium bowl.
- In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper.
- Add the mayonnaise sauce, cooked corn, cilantro, and cotija cheese to the pasta bowl and mix well.
- Top with additional cilantro, cotija cheese, and Tajín if desired. Serve immediately or refrigerate until ready to eat.
Notes
For grilled corn, cook the husked ears on a grill until slightly charred for added flavor.
Ensure the pasta is completely cooled before mixing to prevent wilting the dressing.
Customize with additional veggies like bell peppers or add protein like grilled chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg