Mexican Street Corn Pasta Salad in Just 6 Steps
This bold and creamy Mexican Street Corn Pasta Salad is bursting with smoky-sweet flavors, fresh lime, cotija cheese, and the perfect hint of spice.
Equipment
- Large Pot
- Mixing bowls
- Knife
- Whisk
Ingredients
- 16 oz ditalini pasta or any short pasta like shells or elbows
- 2 tsp olive oil
- 4 ears corn husked
- 4 tbsp lime juice about 2 limes
- 1 cup mayonnaise
- 1 cup Mexican crema or sour cream
- 3/4 tsp fine salt plus more to taste
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 2 tbsp chopped cilantro plus more for topping
- 1/2 cup cotija cheese crumbled, plus more for topping
- Tajín seasoning optional, for topping
Instructions
- Cook pasta according to package directions until al dente. Drain and toss with olive oil in a large bowl. Let cool.
- Boil corn in a large pot of water for 5 minutes until tender and bright yellow. Cool before cutting off kernels.
- Cut kernels from the cob and transfer to a medium bowl.
- In a small bowl, whisk together lime juice, mayonnaise, crema, garlic powder, salt, and cayenne pepper.
- In the large bowl with pasta, add corn, sauce, chopped cilantro, and cotija cheese. Toss until well combined.
- Garnish with additional cilantro, cotija, and Tajín. Serve chilled or at room temperature.
Notes
You can substitute fresh corn with frozen or canned corn. Adjust spice level by varying the cayenne. Grill the corn for a smoky twist.