Description
This vibrant Mexican Street Corn Pasta Salad combines the flavorful essence of classic street corn with tender pasta, tossed in a creamy, tangy dressing made from mayonnaise, Mexican crema, lime juice, and spices. Perfect for summer gatherings or as a refreshing side dish, it features fresh corn kernels, cotija cheese, and cilantro for a delightful taste of Mexico in every bite.
Ingredients
Pasta and Corn
- 16 ounces ditalini pasta (or any small shape like shells, elbow macaroni, or bow-tie)
- 4 medium ears of corn, husked
- 2 teaspoons olive oil
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
Toppings and Garnishes
- 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
- Cook the Pasta: Cook the ditalini pasta to al dente according to the package instructions. Once cooked, drain the pasta and immediately toss it with olive oil in a large bowl to prevent sticking. Let it cool at room temperature or refrigerate while preparing the corn.
- Cook the Corn: Bring a large pot of water to a boil over high heat. Add the husked ears of corn and cook for 5 minutes until the kernels are tender and bright yellow. Remove from the pot, transfer to a plate, and let cool until safe to handle.
- Cut Corn Kernels: Once the corn is cooled, carefully cut the kernels off the cob and transfer them to a medium bowl.
- Make the Dressing: In a small bowl, whisk together the lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper until smooth and well combined.
- Combine Salad: Add the prepared dressing, cooked corn kernels, chopped cilantro, and crumbled cotija cheese to the bowl with the pasta. Toss everything gently but thoroughly to evenly coat the pasta with the creamy sauce and distribute the corn and cheese.
- Garnish and Serve: Top the salad with additional chopped cilantro, crumbled cotija cheese, and a sprinkle of chile lime seasoning like Tajín as desired. Serve immediately or refrigerate until ready to serve for enhanced flavor.
Notes
- Alternative Corn Cooking Methods: You can also grill or roast the corn for a smoky flavor before cutting the kernels off the cob.
- Mexican Crema Substitute: If you can’t find Mexican crema, sour cream works as a good substitute.
- Make Ahead: This salad can be made in advance and refrigerated for a few hours to let the flavors meld beautifully.
- Adjust Spice Level: Modify the amount of cayenne pepper and chile lime seasoning to suit your preferred spice level.
