Description
Discover the delightful fusion of flavors with this Mexican Street Corn Pasta Salad, a refreshing twist on the classic elote. Perfect for summer gatherings, potlucks, or casual dinners, this creamy and tangy salad combines tender pasta with sweet corn, zesty lime, and a medley of spices. Vibrant colors from fresh ingredients make it not only delicious but visually appealing too. Easy to make and highly versatile, you can serve it as a side dish or elevate it to a main course by adding your favorite proteins. Impress your guests with this crowd-pleaser that’s sure to become a staple in your summer recipe collection.
Ingredients
- 16 ounces ditalini pasta (or any shape)
- 4 medium ears of corn
- 4 tablespoons lime juice
- 1 cup mayonnaise
- 1 cup Mexican crema (or sour cream)
- ½ cup crumbled cotija cheese
- Fresh cilantro and parsley for garnish
Instructions
- Cook pasta according to package instructions until al dente. Drain and toss with olive oil; let cool.
- In a large pot, boil water and cook husked corn for about 5 minutes until tender. Cool before cutting kernels off the cobs.
- In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper until smooth.
- Combine cooked pasta, corn kernels, cilantro, and cotija cheese in a mixing bowl. Add dressing and toss well.
- Serve immediately or chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling/Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: For added flavor, consider using fresh herbs or spices. Customize by adding diced bell peppers or black beans for extra nutrition. If desired, substitute gluten-free pasta to accommodate dietary restrictions.