Mexican Street Corn Pasta Salad Recipe
This Mexican Street Corn Pasta Salad combines the creamy, tangy flavors of Mexican street corn with al dente pasta for a delicious and refreshing side dish. Featuring fresh corn kernels, lime juice, mayonnaise, Mexican crema, cotija cheese, and a hint of cayenne, this salad is perfect for summer gatherings or as a vibrant accompaniment to any meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 16 ounces ditalini pasta (or any shape like shells, elbow macaroni, or bow-tie)
- 2 teaspoons olive oil
Corn
- 4 medium ears of corn, husked
Dressing and Seasoning
- 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
Mix-ins and Toppings
- 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
- Cook the Pasta: Boil the pasta according to package instructions until al dente. Drain well and immediately toss with olive oil in a large bowl to prevent sticking. Let the pasta cool either at room temperature or in the refrigerator while you prepare the corn.
- Cook the Corn: Bring a large pot of water to a boil over high heat. Add the husked corn ears and cook for about 5 minutes, until the kernels are tender and bright yellow. Transfer the corn to a plate and let it cool until safe to handle.
- Cut Corn Kernels: Using a sharp knife, carefully slice the kernels off the cob into a medium bowl.
- Make the Dressing: In a small bowl, whisk together the lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper until smooth and well combined.
- Combine Salad Ingredients: Add the cooked pasta, corn kernels, chopped cilantro, cotija cheese, and the dressing into the large bowl. Toss everything thoroughly to ensure the salad is evenly coated with the creamy sauce.
- Garnish and Serve: Sprinkle extra cilantro, cotija cheese, and a dash of chile lime seasoning like Tajín on top. Serve the pasta salad immediately or chill in the refrigerator until ready to eat for best flavor.
Notes
- For a smoky flavor, you can grill the corn instead of boiling it. Simply char the ears over an open flame or grill until lightly blackened, then cut off the kernels.
- This salad can be made a few hours ahead and refrigerated to allow flavors to meld.
- If Mexican crema is unavailable, sour cream is an excellent substitute.
- Tajín seasoning adds a nice tangy and spicy kick, but you can omit or replace with chili powder if preferred.
- Leftovers keep well in the fridge for up to 2 days but are best enjoyed fresh.
Keywords: Mexican Street Corn, Pasta Salad, Cotija cheese, Mexican crema, Summer Salad, Easy side dish, Lime dressing
