Description
This Mexican Street Corn Pasta Salad combines the flavors of elote (Mexican street corn) with pasta, creating a creamy and tangy dish. Perfect for a summer BBQ or potluck!
Ingredients
Units
Scale
Main Ingredients:
- 16 ounces ditalini pasta
- 2 teaspoons olive oil
- 4 medium ears of corn
Dressing:
- 4 tablespoons lime juice
- 1 cup mayonnaise
- 1 cup Mexican crema or sour cream
- 3/4 teaspoon fine salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons chopped cilantro
- 1/2 cup crumbled cotija cheese
- Chile lime seasoning
Instructions
- Cook Pasta: Cook pasta according to package instructions. Drain and rinse with cold water.
- Grill Corn: Brush corn with olive oil and grill until charred. Cut kernels off the cob.
- Make Dressing: In a bowl, mix lime juice, mayonnaise, crema, salt, garlic powder, cayenne, cilantro, and cotija cheese.
- Combine: In a large bowl, mix pasta, corn, and dressing. Top with extra cilantro, cotija cheese, and Chile lime seasoning.
Notes
- You can adjust the spice level by adding more or less cayenne pepper.
- For a healthier version, you can use Greek yogurt instead of mayonnaise.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg