Description
Mexican Street Corn Pasta Salad is a vibrant and delicious twist on the classic elote, making it an ideal dish for summer gatherings, potlucks, or family meals. This creamy salad combines the sweetness of fresh corn with zesty lime and a rich dressing, creating a flavorful experience that is sure to please everyone at your table. With its quick preparation time and customizable ingredients, this pasta salad not only captivates the taste buds but also fits seamlessly into any meal plan. Whether served as a side dish alongside grilled chicken or as a refreshing main course on a hot day, this salad is both satisfying and easy to prepare.
Ingredients
Scale
- 16 ounces ditalini pasta
- 4 medium ears of corn
- 4 tablespoons lime juice
- 1 cup mayonnaise
- 1 cup Mexican crema
- 2 tablespoons chopped cilantro
- ½ cup crumbled cotija cheese
- 2 teaspoons olive oil
- ¾ teaspoon fine salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Instructions
- Cook the pasta according to package directions until al dente. Drain and toss with olive oil; let cool.
- Boil water in a large pot, add husked corn and cook for about 5 minutes until tender. Let cool before cutting kernels off the cob.
- In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper until smooth.
- In a large mixing bowl, combine cooled pasta with corn kernels, dressing mixture, chopped cilantro, and cotija cheese. Toss until well combined.
- Serve chilled or at room temperature; garnish with extra cilantro and cotija cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg