Description
A vibrant and creamy Mexican Street Corn Pasta Salad that combines tender pasta with sweet corn, tangy lime, and a flavorful mayonnaise and Mexican crema dressing. This salad is topped with cotija cheese, fresh cilantro, and a sprinkle of chile lime seasoning, perfect for a refreshing side dish or light meal in just 30 minutes.
Ingredients
Pasta and Corn
- 16 ounces ditalini pasta (or any shape, like shells, elbow macaroni, or bow-tie)
- 2 teaspoons olive oil
- 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 and 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
- Cook the pasta: Cook the ditalini pasta al dente according to the package instructions. Drain the pasta and immediately toss it with 2 teaspoons of olive oil in a large bowl to prevent sticking. Allow the pasta to cool on the counter or in the refrigerator while you prepare the corn.
- Cook the corn: Bring a large pot of water to a rolling boil over high heat. Add the peeled ears of corn and cook for 5 minutes until the kernels are tender and bright yellow. Remove the corn from the water and let it cool for several minutes until it is cool to the touch.
- Cut the corn kernels: Using a sharp knife, carefully cut the kernels off the cooled cobs and transfer them to a medium mixing bowl.
- Prepare the dressing: In a small bowl, whisk together fresh lime juice, mayonnaise, Mexican crema, garlic powder, fine salt, and cayenne pepper until smooth and well combined.
- Combine ingredients: Add the prepared mayonnaise 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 and combine the flavors.
- Garnish and serve: Top the pasta salad with additional chopped cilantro, more cotija cheese, and a sprinkle of chile lime seasoning like Tajín for an extra kick. Serve immediately or refrigerate until chilled and ready to eat.
Notes
- If fresh corn is unavailable, you can use frozen corn kernels thawed or canned corn drained, but fresh corn provides the best texture and flavor.
- For a smoky flavor, consider grilling the corn instead of boiling it before cutting off the kernels.
- This salad can be made a few hours ahead and refrigerated; however, add extra cotija and cilantro toppings just before serving for maximum freshness.
- Adjust the cayenne pepper and chile lime seasoning to your desired level of spice.
