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Mexican Street Corn Pasta Salad

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Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that brings the beloved tastes of Mexican elote right to your table. This creamy pasta salad combines al dente pasta with fresh corn, zesty lime juice, and a rich dressing made from mayonnaise and Mexican crema. Perfect for summer gatherings or as a delightful side for dinner, this salad is not only quick to prepare—taking just 30 minutes—but also customizable to suit your personal taste. With its colorful appearance and bold flavors, it’s sure to be a hit at potlucks and barbecues alike.

Ingredients

Scale
  • 16 ounces ditalini pasta (or any preferred shape)
  • 4 medium ears of corn
  • 1 cup mayonnaise
  • 1 cup Mexican crema (or sour cream)
  • 4 tablespoons lime juice
  • 2 tablespoons chopped cilantro
  • ½ cup crumbled cotija cheese
  • Cayenne pepper, garlic powder, fine salt

Instructions

  1. Cook the pasta according to package instructions until al dente. Drain and toss with olive oil; let cool.
  2. Boil corn in a large pot for about 5 minutes until tender. Cool, then cut off the kernels.
  3. In a small bowl, whisk together lime juice, mayonnaise, crema, garlic powder, salt, and cayenne pepper.
  4. Combine cooled pasta, corn, cilantro, and cotija cheese in a large bowl. Pour dressing over and mix gently.
  5. Garnish with additional cilantro and cotija before serving or refrigerate until ready to enjoy.

Nutrition

Find it online: https://simpleflavorbox.com/mexican-street-corn-pasta-salad/