Description
Introducing our Mexican Street Corn Pasta Salad—a vibrant and creamy dish that captures the bold flavors of traditional elote right in your bowl. Perfect for summer gatherings, potlucks, or a cozy family dinner, this pasta salad is quick to prepare and bursting with freshness. With sweet corn, zesty lime, and a delightful blend of spices, it’s sure to be a hit at any event.
Ingredients
Scale
- 16 ounces ditalini pasta (or your choice of shape)
- 4 medium ears of corn
- 4 tablespoons fresh lime juice
- 1 cup mayonnaise
- 1 cup Mexican crema (or sour cream)
- ¾ teaspoon fine salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons chopped cilantro
- ½ cup crumbled cotija cheese
Instructions
- Cook the pasta according to package instructions until al dente. Drain and toss with olive oil in a large bowl. Let cool.
- In a pot of boiling water, cook the corn for about 5 minutes until tender. Cool the corn, then cut off the kernels.
- In a separate bowl, whisk together lime juice, mayonnaise, crema, garlic powder, salt, and cayenne until smooth.
- Combine the cooled pasta with corn, cilantro, and cotija cheese. Pour in the dressing and mix gently until everything is well coated.
- Garnish with extra cilantro and cotija before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg