Mexican Street Corn Pasta Salad Recipe

Introduction

This Mexican Street Corn Pasta Salad combines the creamy, tangy flavors of classic elote with tender ditalini pasta for a fresh and vibrant side dish. Perfect for summer barbecues or potlucks, it’s easy to make and full of bold flavors.

Ingredients

• 16 ounces ditalini pasta (or any shape like shells, elbow macaroni, or bow-tie)
• 2 teaspoons olive oil
• 4 medium ears of corn, husked
• 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
• 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

1. Step 1: Cook the pasta to al dente according to package instructions. Drain and immediately toss with olive oil in a large bowl to prevent sticking. Let the pasta cool on the counter or refrigerate while preparing the corn.
2. Step 2: Bring a large pot of water to a boil over high heat. Add the corn and cook for 5 minutes or until tender and bright yellow. Transfer to a plate and cool until safe to handle.
3. Step 3: Cut the corn kernels off the cob into a medium bowl.
4. Step 4: In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper until smooth.
5. Step 5: Add the mayonnaise mixture, cooked corn, chopped cilantro, and cotija cheese to the bowl with the pasta. Toss gently to combine all ingredients evenly.
6. Step 6: Top with extra cilantro, cotija cheese, and a sprinkle of Tajín if desired. Serve immediately or chill until ready to serve.

Tips & Variations

• For a smoky flavor, grill the corn before cutting off the kernels.
• Substitute Greek yogurt for mayonnaise to lighten the dressing.
• Add diced jalapeño for extra heat if you like it spicy.
• Use feta cheese if cotija is unavailable.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It is best enjoyed chilled but can be served at room temperature. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn can be used. Thaw and drain it well before adding to the salad for best results.

How far ahead can I prepare this salad?

This salad can be made up to one day ahead and refrigerated. Add the fresh cilantro and Tajín just before serving to keep their flavors bright.

Mexican Street Corn Pasta Salad Recipe

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★★★★★

4.8 from 61 reviews

This Mexican Street Corn Pasta Salad combines the vibrant flavors of traditional Mexican elote with a hearty pasta base, creating a refreshing and creamy salad perfect for summer gatherings or as a flavorful side dish. Featuring tender ditalini pasta, sweet corn, tangy lime, creamy mayonnaise and crema, topped with salty cotija cheese and a kick of chili-lime seasoning, this recipe delivers a delicious fusion of textures and bold Mexican-inspired tastes.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 16 ounces ditalini pasta (or any shape, like shells, elbow macaroni, or bow-tie)
• 2 teaspoons olive oil
• 4 medium ears of corn, husked

Sauce and Seasonings

• 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

Herbs and Toppings

• 2 tablespoons chopped cilantro, plus more for topping
• ½ cup crumbled cotija cheese, plus more for topping
• Chile lime seasoning, like Tajiín, for topping

Instructions

1. Cook the Pasta: Boil pasta according to package instructions until al dente. Drain well and toss immediately with olive oil in a large bowl to prevent sticking. Let it cool completely on the countertop or in the refrigerator while preparing the rest.
2. Cook the Corn: Bring a large pot of water to a rolling boil. Submerge the husked ears of corn and cook for 5 minutes until the corn is tender and has a bright yellow color. Remove and let cool to the touch on a plate.
3. Cut Corn Kernels: Once cooled, carefully slice the kernels off each ear of corn into a medium bowl.
4. Prepare the Sauce: In a small bowl, whisk together lime juice, mayonnaise, Mexican crema (or sour cream), garlic powder, salt, and cayenne pepper until smooth and well combined.
5. Combine Salad: Add the mayonnaise sauce, cooked corn kernels, chopped cilantro, and crumbled cotija cheese to the bowl with the cooled pasta. Toss gently to evenly coat and combine all ingredients.
6. Garnish and Serve: Sprinkle additional cilantro, cotija cheese, and chile lime seasoning such as Tajiín on top for extra flavor and visual appeal. Serve immediately or refrigerate until ready to enjoy.

Notes

• Pasta: You can use any small pasta shape if ditalini is not available, including elbow macaroni, shells, or bow-tie pasta.
• Corn Cooking Alternative: For a smoky flavor, you may grill the corn over medium heat until slightly charred instead of boiling.
• Make Ahead: This salad can be refrigerated for up to 24 hours, but add chile lime seasoning just before serving to keep it fresh and vibrant.
• Mexican Crema Substitute: Sour cream works as a good substitute if Mexican crema is unavailable but will be slightly less tangy and thinner.

Keywords: Mexican street corn, pasta salad, elote salad, Mexican pasta salad, summer salad, cotija cheese, creamy pasta salad, lime dressing