Description
A creamy, smoky, and tangy pasta salad inspired by classic Mexican street corn. This dish combines grilled corn, lime crema dressing, and tender pasta for a flavorful, crowd-pleasing meal perfect for any occasion.
Ingredients
16 ounces ditalini pasta (or shells, elbow, 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 (adjust to taste)
2 tablespoons chopped cilantro, plus more for topping
½ cup crumbled Cotija-style cheese (Cabot or Tillamook brands)
Chile lime seasoning such as Tajín, for topping
Instructions
1. Cook the pasta in salted water according to package directions until al dente. Drain, drizzle with olive oil, and allow to cool.
2. Bring a large pot of water to a boil and cook the corn for 5 minutes, or until tender. Let cool, then cut the kernels from the cob.
3. In a bowl, whisk together lime juice, mayonnaise, Mexican crema, salt, garlic powder, and cayenne pepper to make the dressing.
4. In a large bowl, mix the pasta, corn, cilantro, and Cotija-style cheese. Pour the dressing over and toss until evenly coated.
5. Garnish with more cheese, cilantro, and a sprinkle of Tajín. Serve immediately or refrigerate before serving.
Notes
Corn: Fresh corn gives the best flavor, but you can also use 2 cups of canned or thawed frozen corn.
Grilling Option: For a smoky taste, brush corn with oil and grill 2–3 minutes per side.
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Spice Level: Adjust cayenne or Tajín based on your heat preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling / Grilling
- Cuisine: American-Mexican Fusion