Mexican Street Corn Pasta Salad Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- Cut Corn Kernels: Once cooled, carefully slice the kernels off each ear of corn into a medium bowl.
- 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.
- 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.
- 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
