Description
Delve into the vibrant flavors of summer with this Mexican Street Corn Pasta Salad. Inspired by the beloved elote, this dish combines tender pasta with sweet corn, zesty lime dressing, and rich crema for a delightful blend of creamy and tangy notes. Perfect for potlucks, barbecues, or as a side at any meal, this salad is not only quick to prepare but also highly customizable to suit your taste preferences. Whether enjoyed as a standalone dish or served alongside grilled meats, this pasta salad is sure to impress family and friends alike with its colorful ingredients and refreshing flavor.
Ingredients
Scale
- 16 ounces ditalini pasta (or your favorite shape)
- 4 medium ears of corn
- 1 cup mayonnaise
- 1 cup Mexican crema (or sour cream)
- 4 tablespoons lime juice
- 2 tablespoons chopped cilantro
- ¾ teaspoon fine salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 teaspoons olive oil
Instructions
- Cook the pasta according to package instructions until al dente. Drain and toss with olive oil in a large bowl.
- In a pot of boiling water, cook the husked corn for about 5 minutes until tender. Let it cool before cutting off the kernels.
- In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper until smooth.
- Combine cooled pasta, corn kernels, chopped cilantro, and dressing in a large mixing bowl. Toss gently to combine.
- Serve immediately with extra cilantro and cotija cheese if desired or refrigerate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 360
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg