Description
A vibrant and creamy Mexican Street Corn Pasta Salad combining tender ditalini pasta with charred sweet corn, zesty lime dressing, and traditional Mexican flavors of cotija cheese and cilantro. Perfect as a side dish or a light summer meal, this salad offers the sweet and smoky taste of elote (Mexican street corn) transformed into a flavorful pasta salad.
Ingredients
Pasta
- 16 ounces ditalini pasta (or any shape, like shells, elbow macaroni, or bow-tie)
Corn
- 2 tablespoons unsalted butter
- 2 ½ cups corn (fresh, about 4 medium ears, canned, or frozen)
Dressing
- 4 tablespoons lime juice (about 2 limes)
- 1 cup mayonnaise
- 1 cup Mexican crema or sour cream
- ¾ teaspoon fine salt, plus more to taste
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Finishing Touches
- 2 tablespoons chopped cilantro, plus more for topping
- ½ cup crumbled cotija cheese, plus more for topping
- Chili lime seasoning, for topping
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the ditalini pasta according to the package instructions until al dente. Drain the pasta and transfer it to a large bowl. Let it cool at room temperature or refrigerate while you prepare the other ingredients.
- Cook the corn: Melt the unsalted butter in a large skillet over medium-high heat. Add the corn and cook for about 10 minutes, stirring occasionally, until the corn is lightly golden and has some charred spots. Remove from heat and let it cool until it is cool to the touch.
- Prepare the dressing: In a small bowl, whisk together the lime juice, mayonnaise, Mexican crema (or sour cream), garlic powder, salt, and cayenne pepper until well combined and smooth.
- Assemble the salad: Add the cooled corn, chopped cilantro, and crumbled cotija cheese to the bowl with the pasta. Pour in the dressing and toss everything gently but thoroughly to combine all the flavors.
- Serve: Transfer the salad to a serving dish and top with additional chopped cilantro, cotija cheese, and a sprinkle of chili lime seasoning for extra flavor. Serve immediately or cover and refrigerate until ready to eat.
Notes
- For a smokier flavor, you can grill the corn instead of cooking it in a skillet.
- If fresh corn is not available, canned or frozen corn works well; just thaw or drain before cooking.
- Adjust the amount of cayenne pepper to your desired spice level.
- This salad can be made a few hours ahead and refrigerated to develop flavors, but add the finishing toppings just before serving for best presentation.
- To make it vegetarian, ensure the cotija cheese used is made with microbial or vegetarian-friendly rennet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
