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Mexican Street Corn Pasta Salad Recipe

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4.3 from 4 reviews

A creamy and tangy Mexican street corn pasta salad that combines the vibrant flavors of classic Mexican elote with tender ditalini pasta, tossed in a zesty lime-mayo dressing and topped with cotija cheese, cilantro, and chili lime seasoning for a refreshing and flavorful side dish or light meal.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Pasta

  • 16 ounces ditalini pasta (or any small shape like shells, elbow macaroni, or bow-tie)
  • 2 teaspoons olive oil

Corn

  • 4 medium ears of corn, husked

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

Mix-ins & Toppings

  • 2 tablespoons chopped cilantro, plus more for topping
  • ½ cup crumbled cotija cheese, plus more for topping
  • Chile lime seasoning, like Tajín, for topping

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil and cook the ditalini pasta according to package instructions until al dente. Drain the pasta and immediately toss it with 2 teaspoons olive oil in a large bowl to prevent sticking. Set aside to cool at room temperature or refrigerate.
  2. Cook Corn: Bring another large pot of water to a boil over high heat. Add the husked ears of corn and cook for 5 minutes until tender and bright yellow. Remove from water and let cool on a plate for several minutes until it is cool enough to handle.
  3. Cut Corn Kernels: Using a sharp knife, carefully cut the kernels off the cooled corn cobs and transfer them into a medium mixing bowl.
  4. Make Dressing: In a small bowl, whisk together 4 tablespoons lime juice, 1 cup mayonnaise, 1 cup Mexican crema (or sour cream), ½ teaspoon garlic powder, ¾ teaspoon salt, and ¼ teaspoon cayenne pepper until smooth and well combined.
  5. Combine Salad: Add the cooked pasta, corn kernels, 2 tablespoons chopped cilantro, ½ cup crumbled cotija cheese, and the prepared dressing into the large bowl with the pasta. Toss all ingredients gently but thoroughly to combine and coat evenly.
  6. Serve & Garnish: Transfer the pasta salad to a serving dish and top with additional chopped cilantro, crumbled cotija cheese, and a sprinkle of chile lime seasoning such as Tajín for extra zest and color. Serve immediately or refrigerate until chilled and ready to serve.

Notes

  • Alternative corn cooking methods include grilling or roasting the corn to add a smoky flavor, which enhances the elote taste.
  • To make ahead, prepare the pasta and corn separately and store in airtight containers in the refrigerator, then combine with dressing just before serving.
  • If Mexican crema is unavailable, substitute with sour cream or a mix of sour cream and heavy cream for similar richness.
  • The salad can be made with different pasta shapes depending on preference; small shapes like shells or elbow macaroni work best at holding the dressing.
  • Adjust the cayenne pepper and chile lime seasoning according to your preferred spice level.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: Mexican

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