Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a vibrant and flavorful twist on traditional elote, perfect for summer gatherings or family dinners. This creamy pasta dish combines the sweet crunch of fresh corn with zesty lime, rich crema, and tangy cotija cheese, creating a satisfying side that everyone will adore. With just a few simple steps and easily customizable ingredients, you can whip up this delightful salad in no time. Whether served chilled at a potluck or as a refreshing main course on a warm day, this pasta salad promises to be a hit at any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
Ingredients
Scale
- 16 ounces ditalini pasta (or your favorite 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
- 2 tablespoons chopped cilantro
- Salt and spices (garlic powder, cayenne pepper)
Instructions
- Cook pasta according to package instructions until al dente. Drain and toss with olive oil. Let cool.
- Boil husked corn in water for about 5 minutes until tender. Cool and cut kernels off the cob.
- In a bowl, whisk together lime juice, mayonnaise, crema, garlic powder, salt, and cayenne.
- Combine cooled pasta with corn, dressing mixture, cilantro, and cotija cheese; toss gently to coat.
- Chill for at least 30 minutes before serving. Garnish with additional cilantro and cotija cheese.
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Find it online: https://lowsugarcooking.com/mexican-street-corn-pasta-salad-2/