Mexican Street Corn Pasta Salad Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- Remove corn kernels: Using a sharp knife, carefully cut the kernels off each ear of corn and transfer them 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 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.
- 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
