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Mexican Street Corn Pasta Salad

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This Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that brings the essence of traditional elote to your table in a delightful pasta form. Combining sweet, juicy corn with a creamy dressing and zesty lime, this salad is perfect for summer barbecues, potlucks, or family dinners. Ready in just 30 minutes, it’s not only quick and easy to prepare but also incredibly versatile. Serve it as a hearty main dish or pair it with grilled meats for a complete meal. With its crowd-pleasing flavors and make-ahead convenience, this salad will surely impress your guests and become a favorite at any gathering.

Ingredients

Scale
  • 16 ounces ditalini pasta
  • 4 medium ears of corn
  • 1 cup mayonnaise
  • 1 cup Mexican crema (or sour cream)
  • 4 tablespoons lime juice
  • ½ cup crumbled cotija cheese
  • Fresh cilantro, for garnish

Instructions

  1. Cook the ditalini pasta according to package instructions, drain, toss with olive oil, and let cool.
  2. Boil the corn for 5 minutes until tender, then cool before cutting off the kernels.
  3. In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper.
  4. In a large mixing bowl, combine the cooled pasta, corn kernels, cilantro, cotija cheese, and dressing. Toss well to combine.
  5. Serve immediately or chill in the refrigerator for enhanced flavors.

Nutrition

Find it online: https://cookingwithbrianna.com/mexican-street-corn-pasta-salad-2/