Mexican Street Corn Pasta Salad
Enjoy the vibrant flavors of summer with this Mexican Street Corn Pasta Salad. Combining the beloved taste of elote with pasta, this dish is creamy, tangy, and packed with fresh ingredients like sweet corn and zesty lime. Perfect for potlucks, picnics, or casual family dinners, it’s quick to prepare in just 30 minutes, allowing you to savor every bite with loved ones. This versatile salad can be served as a delightful side or a satisfying main course, and it’s easily customizable to suit your taste. Elevate your gatherings with this crowd-pleaser that everyone will ask for seconds!
- 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
- 4 medium ears of corn
- 1 cup mayonnaise
- 1 cup Mexican crema (or sour cream)
- 4 tablespoons lime juice
- ½ cup crumbled cotija cheese
- Chopped cilantro
Instructions
- Cook pasta according to package instructions until al dente; drain and toss with olive oil to prevent sticking.
- Boil husked corn for about 5 minutes until tender; let cool before cutting kernels off the cobs.
- In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper.
- In a large bowl, combine cooked pasta, corn kernels, chopped cilantro, and cotija cheese; add dressing and toss gently.
- Serve chilled or at room temperature topped with additional cilantro and cotija cheese if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
Find it online: https://tastyfeastguide.com/mexican-street-corn-pasta-salad-2/