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.
