Description
Enjoy this creamy Mexican Street Corn Pasta Salad bursting with flavor! Perfect for potlucks or quick meals. Try it today!
Ingredients
Scale
- 16 ounces ditalini pasta
- 4 medium ears of corn
- 4 tablespoons lime juice
- 1 cup mayonnaise
- 1 cup Mexican crema (or sour cream)
- ¾ teaspoon fine salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons chopped cilantro (plus more for topping)
- ½ cup crumbled cotija cheese (plus more for topping)
- Chile lime seasoning (like Tajiín, for topping)
- 2 teaspoons olive oil
Instructions
- Cook the ditalini pasta according to package instructions until al dente. Drain and toss with olive oil; set aside to cool.
- Boil corn in salted water for about 5 minutes until tender. Cool, then cut kernels off the cob.
- In a mixing bowl, whisk together lime juice, mayonnaise, crema, garlic powder, salt, and cayenne pepper until smooth.
- Combine cooled pasta, corn kernels, cilantro, and cotija cheese in a large bowl. Pour dressing over and mix gently.
- Chill for at least 30 minutes before serving. Garnish with additional cilantro and cotija cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: For added flavor and texture, consider mixing in diced bell peppers or avocado. Customize the spice level by adjusting the amount of cayenne pepper based on your preference.