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Mexican Corn Pasta Salad

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This Mexican Street Corn Pasta Salad brings all the vibrant flavors of Mexican street corn (elote) into a deliciously creamy, tangy pasta dish. It's a perfect side dish for summer barbecues, potlucks, or any occasion where you want to add some zest to your meal.

Ingredients

Pasta (ditalini, penne, rotini, or your favorite shape)

Olive oil

Fresh corn (or frozen or canned corn)

Mayonnaise

Mexican crema (or sour cream)

Lime juice

Garlic powder

Salt

Cayenne pepper

Cilantro

Cotija cheese

Chile lime seasoning (optional, like Tajín)

Instructions

  1. Cook the pasta according to the package instructions. Drain and toss with olive oil to prevent it from sticking together. Allow it to cool.
  2. Prepare the corn by boiling, grilling, or skillet-cooking. Let it cool and then slice the kernels off the cob.
  3. In a bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper to create the sauce.
  4. Combine the cooled pasta, sauce, corn, cilantro, and cotija cheese in a large bowl. Mix gently.
  5. Top with additional cilantro, cotija, and chili-lime seasoning for extra flavor.
  6. Serve immediately or chill for later.

Notes

  • For a spicier kick, add more cayenne pepper or chili powder.
  • Use queso fresco or feta cheese in place of cotija.
  • Try adding diced avocado for a creamy texture.
  • For a vegan version, swap the mayonnaise and crema with plant-based alternatives, and use vegan cheese.
  • This dish is best enjoyed cold or at room temperature.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://recipesbyjanet.com/mexican-corn-pasta-salad/