Description
A vibrant and flavorful Mexican Street Corn Pasta Salad combining al dente ditalini pasta with charred corn, creamy lime-infused dressing, and authentic Mexican toppings like cotija cheese and chili lime seasoning. Perfect for summer gatherings or as a refreshing side dish.
Ingredients
Pasta
- 16 ounces ditalini pasta (or any shape, like shells, elbow macaroni, or bow-tie)
Corn
- 2 tablespoons unsalted butter
- 2 ½ cups corn (fresh from about 4 medium ears, or canned, or frozen)
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)
- Chili lime seasoning (for topping)
Instructions
- Cook the pasta: Boil the ditalini pasta according to the package instructions until al dente. Drain the pasta and transfer it to a large bowl. Let it cool on the counter or chill it in the refrigerator while you prepare the corn.
- Cook the corn: Heat the unsalted butter in a large skillet over medium-high heat. Add the corn and cook for about 10 minutes, stirring occasionally, until the corn is lightly golden and charred in spots. Remove from heat and let it cool until it is comfortable to touch.
- 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 blended.
- Assemble the salad: Add the dressing, cooked corn, chopped cilantro, and crumbled cotija cheese to the bowl with the pasta. Toss everything together thoroughly to combine all flavors evenly.
- Serve: Garnish the salad with extra cilantro, cotija cheese, and a sprinkle of chili lime seasoning to taste. Serve immediately or refrigerate until ready to eat for a chilled salad.
Notes
- You can use fresh corn for the best flavor, but canned or frozen corn works fine as alternatives.
- For cooking corn, alternatively, you can grill the ears for a smoky flavor or roast them in the oven until charred.
- Adjust salt and cayenne pepper according to your taste preference.
- Mexican crema can be substituted with sour cream for a similar tangy creaminess.
- This salad can be made a few hours ahead and stored in the refrigerator for flavors to meld.
