Mexican Street Corn Pasta Salad Recipe

Introduction

This Mexican Street Corn Pasta Salad is a vibrant and creamy twist on the classic elote flavor. Combining tender pasta with sweet corn, tangy lime, and a hint of spice, it’s a perfect side dish for summer gatherings or easy weeknight meals.

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. Allow the pasta to cool at room temperature or in the fridge 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 let cool until cool enough to handle.
3. Step 3: Cut the corn kernels off the cob and place them 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 crumbled cotija cheese to the bowl with the pasta. Toss gently to combine all ingredients.
6. Step 6: Top the salad with extra cilantro, cotija cheese, and a sprinkle of chile lime seasoning if desired. Serve immediately or refrigerate until ready to enjoy.

Tips & Variations

• For smoky flavor, grill the corn before cutting off the kernels instead of boiling.
• Swap Mexican crema with plain Greek yogurt for a lighter version.
• Add diced jalapeños or a dash of hot sauce for extra heat.
• The salad can be prepared a few hours ahead to let flavors meld.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving and add fresh toppings just before eating. It’s best served chilled but can be brought to room temperature for 15 minutes if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw and drain it before mixing with the other ingredients to avoid excess moisture.

What can I substitute for cotija cheese?

Feta cheese is a good substitute if cotija isn’t available. It provides a similar crumbly texture and salty flavor.

Mexican Street Corn Pasta Salad Recipe

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★★★★★

4.8 from 138 reviews

This Mexican Street Corn Pasta Salad is a vibrant and creamy dish that blends the flavors of classic Mexican street corn with tender ditalini pasta. Featuring fresh corn kernels, tangy lime, creamy mayonnaise and Mexican crema, and a kick of cayenne pepper, this salad is topped with cotija cheese and a sprinkle of chile lime seasoning for an irresistible, flavorful side or main dish that’s perfect for summer gatherings or weeknight meals.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Pasta

• 16 ounces ditalini pasta (or any small pasta shape like shells, elbow macaroni, or bow-tie)
• 2 teaspoons olive oil

Corn

• 4 medium ears of corn, husked

Dressing and Toppings

• 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. Cook the pasta: Prepare the ditalini pasta according to package instructions until al dente. Drain the pasta and immediately toss it with olive oil in a large bowl to prevent sticking. Let the pasta cool on the counter or chill it in the fridge while you prepare the corn.
2. Cook the corn: Bring a large pot of water to a boil over high heat. Add the husked ears of corn and cook for about 5 minutes until the corn is tender and bright yellow. Remove the corn from the water and let it cool until it is comfortable to handle.
3. Remove corn kernels: Using a sharp knife, carefully cut the kernels off each ear of corn and transfer them into a medium bowl.
4. 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.
5. Combine ingredients: Add the mayonnaise dressing, cooked corn kernels, chopped cilantro, and crumbled cotija cheese into the bowl with the cooled pasta. Toss everything gently to combine all the flavors.
6. Serve and garnish: Transfer the pasta salad to a serving dish and top with extra chopped cilantro, additional cotija cheese, and a sprinkle of chile lime seasoning like Tajín. Serve immediately or refrigerate until ready to eat for chilled flavors.

Notes

• You can grill or roast the corn for a smoky flavor instead of boiling it; simply brush with oil and cook over medium heat until charred.
• Mexican crema can be substituted with sour cream if unavailable.
• If desired, add chopped jalapeño or a dash more cayenne for extra spice.
• This salad can be made ahead and stored in the refrigerator for up to 2 days, but add the chile lime seasoning just before serving to retain its flavor.
• Use any small pasta shape you have on hand if ditalini is not available.

Keywords: Mexican street corn pasta salad, elote pasta salad, creamy corn pasta salad, summer pasta salad, ditalini pasta salad