0 from 18 votes
Mexican Street Corn Pasta Salad
This creamy and tangy Mexican street corn pasta salad has all the flavors of Mexican elote but in a quick and easy pasta salad.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8 servings
Calories: 410 kcal
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 16 ounces ditalini pasta (or any shape, like shells, elbow macaroni, 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
- 2 tablespoons chopped cilantro, plus more for topping
- ½ cup crumbled cotija cheese, plus more for topping
- Chile lime seasoning, like Tajiín, for topping
Instructions
- Cook the pasta to al dente, according to package instructions. Drain and immediately toss with olive oil in a large bowl to prevent the pasta from sticking together. Allow the pasta to cool on the counter or in the fridge while you prepare the corn.
- Bring a large pot of water to a boil over high heat. Add the corn and cook for 5 minutes or until tender and bright yellow. Transfer to a plate and allow the corn to cool for several minutes until cool to the touch. (See Notes below for alternative ways to cook the corn.)
- Cut the corn kernels off the cob and into a medium bowl.
- In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper.
- Add the mayonnaise sauce, cooked corn, cilantro, and cotija cheese to the bowl of pasta and toss together to combine.
- Top with additional cilantro, cotija cheese, and Tajín if desired. Serve immediately or refrigerate until ready to eat.
Cup of Yum
Notes
- Corn: I recommend using fresh corn, but you can also use 2 cups of canned or frozen and thawed sweet corn kernels instead.
- How to grill corn: Grilling the corn instead of boiling it adds a delicious smokey and charred flavor. To grill, brush each ear of corn with vegetable oil, then grill over medium-high heat for 2-3 minutes per side until it’s cooked through and charred in some spots.
- How to cook corn in a skillet: Carefully cut the corn kernels off the cob and into a medium bow. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, for 5 minutes.
- Cayenne: You can adjust the spice level by omitting or adding more cayenne pepper based on your preference.
Nutrition Information
Serving
1serving
Calories
410kcal
(21%)
Carbohydrates
57g
(19%)
Protein
11g
(22%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
28mg
(9%)
Sodium
690mg
(29%)
Potassium
291mg
(8%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
324IU
(6%)
Vitamin C
6mg
(7%)
Calcium
110mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 410
% Daily Value*
| Serving | 1serving | |
| Calories | 410kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 28mg | 9% |
| Sodium | 690mg | 29% |
| Potassium | 291mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 324IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.