Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that brings the beloved tastes of elote to your table in pasta form. This creamy salad combines fresh corn, zesty lime, and crumbled cotija cheese for a delightful side or main course that’s perfect for summer gatherings, barbecues, and potlucks. With easy preparation and a satisfying combination of textures, this dish is sure to impress guests and family alike. Whether you’re serving it as a refreshing side or enjoying it on its own, this pasta salad is a crowd-pleaser that embodies the essence of festive Mexican cuisine.
Ingredients
- 16 ounces ditalini pasta (or any shape)
- 4 ears of corn (husked)
- 4 tablespoons lime juice
- 1 cup mayonnaise
- 1 cup Mexican crema (or sour cream)
- ½ cup crumbled cotija cheese
- Fresh cilantro for garnish
Instructions
- Cook the pasta according to package instructions until al dente; drain and toss with olive oil.
- Boil corn in water for about 5 minutes until tender; cool before cutting kernels off the cob.
- In a bowl, whisk together lime juice, mayonnaise, crema, garlic powder, salt, and cayenne pepper until smooth.
- Combine cooled pasta with corn kernels, dressing mixture, cilantro, and cotija cheese; toss well.
- Serve chilled or at room temperature with extra toppings of cilantro and cotija cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 380
- Sugar: 3g
- Sodium: 510mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
Keywords: For added crunch and nutrition, consider stirring in diced bell peppers or avocado. Substitute mayo and crema with plant-based alternatives for a vegan version. This salad can be made ahead of time; letting it chill enhances the flavors.