Description
Experience the vibrant flavors of our Mexican Street Corn Pasta Salad, a delightful fusion that brings the essence of traditional elote into a creamy, tangy pasta dish. Perfect for summer barbecues, potlucks, or quick weeknight dinners, this salad is not only easy to prepare but also packed with fresh ingredients like sweet corn, zesty lime, and rich crema. With its satisfying texture and customizable options, including avocado and jalapeños, it’s bound to impress your family and friends. Enjoy this refreshing salad chilled for a delightful burst of flavor in every bite!
Ingredients
Scale
- 16 ounces ditalini pasta
- 2 teaspoons olive oil
- 4 medium ears of corn
- 4 tablespoons lime juice
- 1 cup mayonnaise
- 1 cup Mexican crema
- ¾ teaspoon fine salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons chopped cilantro
- ½ cup crumbled cotija cheese
- Chile lime seasoning
Instructions
- Cook the pasta according to package instructions until al dente; drain and toss with olive oil.
- Boil water in a large pot; add husked corn and cook for about 5 minutes. Cool and cut kernels off the cob.
- In a small bowl, whisk lime juice, mayonnaise, crema, garlic powder, salt, and cayenne pepper until smooth.
- Combine cooked pasta with corn kernels, cilantro, and dressing; mix gently.
- Garnish with additional cilantro and cotija cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
Keywords: For added spice, include diced jalapeños. Chill the salad for at least 30 minutes to meld flavors. Use fresh or frozen corn based on availability.