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Mexican Street Corn Pasta Salad Recipe

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4.1 from 2 reviews

A vibrant and creamy Mexican Street Corn Pasta Salad that combines al dente pasta, sweet corn, tangy lime, and creamy Mexican crema for a delicious twist on traditional street corn. Perfect as a side dish or a light main, this salad is topped with cotija cheese and a sprinkle of chile lime seasoning for an extra burst of flavor.

Ingredients

Pasta

  • 16 ounces ditalini pasta (or any similar small pasta like shells, elbow macaroni, or bow-tie)
  • 2 teaspoons olive oil

Corn

  • 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

Garnishes

  • 2 tablespoons chopped cilantro, plus more for topping
  • ½ cup crumbled cotija cheese, plus more for topping
  • Chile lime seasoning such as Tajín, for topping

Instructions

  1. Cook the pasta: Bring a pot of salted water to a boil and cook the ditalini pasta according to package instructions until al dente. Drain the pasta and immediately toss it with 2 teaspoons of olive oil in a large bowl to prevent sticking. Let the pasta cool fully at room temperature or in the refrigerator while you prepare the corn.
  2. Cook the corn: Bring a large pot of water to a rolling boil over high heat. Add the husked ears of corn and cook for 5 minutes or until the kernels become tender and bright yellow. Remove the corn from the water and let it cool on a plate until cool enough to handle.
  3. Cut the corn kernels: Using a sharp knife, carefully cut the kernels off the cooled ears of corn and transfer the kernels to a medium bowl.
  4. Make the dressing: In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, fine salt, and cayenne pepper until smooth and well combined.
  5. Combine salad ingredients: Add the mayonnaise dressing, cooked corn kernels, chopped cilantro, and ½ cup crumbled cotija cheese to the large bowl with the cooled pasta. Toss gently but thoroughly to coat everything evenly.
  6. Garnish and serve: Transfer the pasta salad to a serving dish and top with additional chopped cilantro, extra crumbled cotija cheese, and a sprinkle of chile lime seasoning such as Tajín. Serve immediately or refrigerate until ready to enjoy.

Notes

  • For a smoky flavor, grill the corn on a grill or stovetop grill pan until charred instead of boiling.
  • You can substitute Mexican crema with sour cream if crema is unavailable.
  • Adjust the amount of cayenne pepper to control the level of heat in the dressing.
  • This pasta salad can be prepared a few hours ahead and chilled, but garnish with cilantro and cotija cheese just before serving for freshness.
  • If gluten is a concern, substitute the ditalini pasta with a gluten-free pasta variety.

Find it online: https://recipeplenty.com/mexican-street-corn-pasta-salad-recipe/