Description
Indulge in the vibrant flavors of our Mexican Street Corn Pasta Salad, a delightful fusion of traditional elote and pasta. This refreshing dish combines sweet corn, zesty lime, creamy mayonnaise, and tangy cotija cheese, making it an ideal side for summer gatherings, potlucks, or as a standalone meal. Ready in just 30 minutes, this colorful salad is not only quick to prepare but also customizable to suit your taste preferences. Add extra veggies or spices for a personal touch that will leave your guests craving more. Serve it alongside grilled meats or crispy tortilla chips for the ultimate crowd-pleaser.
Ingredients
- 16 ounces ditalini pasta
- 4 ears of corn
- 4 tablespoons lime juice
- 1 cup mayonnaise
- 1 cup Mexican crema
- ¾ teaspoon fine salt
- ½ cup crumbled cotija cheese
- Fresh cilantro
Instructions
- Cook the ditalini pasta according to package instructions until al dente. Drain and toss with olive oil to prevent sticking.
- In boiling water, cook the corn for about 5 minutes until tender. Allow it to cool before cutting off the kernels.
- In a bowl, whisk together lime juice, mayonnaise, crema, garlic powder, salt, and cayenne pepper until smooth.
- Combine the cooked pasta with corn kernels, cilantro, cotija cheese, and dressing. Toss well until combined.
- Serve immediately or refrigerate for at least 30 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Feel free to substitute ditalini with your preferred pasta shape. For a spicier kick, add diced jalapeños or more cayenne pepper.