Mexican Street Corn Pasta Salad Recipe
Enjoy the flavors of Mexican street corn in a pasta salad form with this delicious and creamy recipe. Perfect for picnics, potlucks, or as a side dish for your next BBQ!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Mixing, Boiling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Pasta:
- 16 ounces ditalini pasta
- 2 teaspoons olive oil
Corn Mixture:
- 4 medium ears of corn (husked)
- 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
- ½ cup crumbled cotija cheese
- Chile lime seasoning (like Tajiín)
Instructions
- Cook the Pasta: Cook pasta al dente, drain, and toss with olive oil to prevent sticking. Let it cool.
- Prepare the Corn: Boil corn until tender, cool, and cut kernels off the cob.
- Make the Sauce: Whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper.
- Combine Ingredients: Mix pasta with the sauce, cooked corn, cilantro, and cotija cheese.
- Serve: Top with extra cilantro, cotija cheese, and Tajín. Serve chilled.
Notes
- You can grill the corn for added smoky flavor.
- This salad can be made ahead and refrigerated until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
Keywords: Mexican, Corn Salad, Pasta Salad, Mexican Street Corn, BBQ Side Dish
