Why You’ll Love This Recipe
- Easy & Quick: It takes less than 30 minutes to prepare this creamy, flavorful salad.
- Tropical Flavors: The sweetness of corn, tanginess from lime, and heat from cayenne pepper make each bite deliciously unique.
- Versatile: Serve it as a side dish, appetizer, or even as a main for lighter meals.
Ingredients
- Pasta (ditalini or any preferred shape)
- Fresh corn (boiled, grilled, or skillet-cooked)
- Mayonnaise, Mexican crema, and lime juice for the creamy dressing
- Cotija cheese (or queso fresco)
- Cilantro, cayenne pepper, and Tajín for extra flavor
Directions
- Cook pasta and toss with olive oil to cool.
- Prepare the corn (boil, grill, or skillet-cook) and cool.
- Mix lime juice, mayo, crema, garlic powder, cayenne, and salt for the dressing.
- Combine pasta, corn, cilantro, and cotija with the dressing.
- Garnish with more cilantro, cotija, and Tajín.
Servings and Timing
- Servings: 6-8
- Total Time: 30 minutes
Variations
- Use frozen or canned corn if fresh isn’t available.
- Adjust spice with more or less cayenne pepper.
Conclusion
Mexican Street Corn Pasta Salad is a flavorful, crowd-pleasing dish that’s perfect for summer gatherings or casual dinners. The combination of creamy dressing, crunchy corn, and bold spices makes this salad a must-try!
Mexican Street Corn Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings
- Category: Salad, Side Dish, Summer Dish
- Method: Mixing, Boiling, Grilling
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
This Mexican Street Corn Pasta Salad combines the vibrant flavors of traditional Mexican street corn (elote) with pasta for a creamy, cheesy, and tangy side dish. Perfect for summer barbecues, picnics, or a light refreshing meal, it’s packed with bold flavors and takes under 30 minutes to prepare.
Ingredients
Pasta: Ditalini or your preferred pasta shape
Fresh Corn: Boiled, grilled, or skillet-cooked
For the Dressing:
½ cup mayonnaise
½ cup Mexican crema
2 tbsp lime juice
1 tsp garlic powder
½ tsp cayenne pepper (adjust to your spice preference)
Salt to taste
For the Salad:
1 cup Cotija cheese (or queso fresco)
¼ cup fresh cilantro, chopped
1 tsp Tajín seasoning (optional, for extra flavor)
Instructions
1. Cook Pasta:
Cook pasta according to package instructions, drain, and toss with a little olive oil to prevent sticking. Set aside to cool.
2. Prepare Corn:
Boil, grill, or skillet-cook fresh corn. Once cooked, allow it to cool and then cut the kernels off the cob.
3. Make Dressing:
In a small bowl, whisk together mayonnaise, Mexican crema, lime juice, garlic powder, cayenne pepper, and salt until smooth and creamy.
4. Combine Ingredients:
In a large bowl, mix the cooled pasta, corn, chopped cilantro, and crumbled Cotija cheese. Pour the dressing over the mixture and toss gently to combine.
5. Garnish & Serve:
Garnish with additional cilantro, Cotija cheese, and a sprinkle of Tajín. Serve chilled.
Notes
Variations
Corn Options: You can use frozen or canned corn if fresh corn isn’t available.
Spicy Version: Adjust the level of cayenne pepper or add more Tajín for a spicier kick.
Cheese Options: Swap Cotija cheese for queso fresco or even feta for a different flavor profile.
Storage
To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
To Serve Later: Allow to chill for a few hours to let the flavors meld together.
