Go Back
undefined

Mexican Street Corn Pasta Salad: A Summer Flavor Fiesta

A vibrant Mexican Street Corn Pasta Salad, bursting with fresh flavors and perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Dressing
  • 1/2 cup mayonnaise Can substitute with Greek yogurt
  • 1/2 cup sour cream May replace with additional Greek yogurt
  • 1 tablespoon fresh lime juice Fresh is preferred
  • 1 teaspoon Tajín seasoning Can substitute with chili powder or cumin
  • 1 tablespoon fresh lime zest Omit if limes are not available
For the Pasta Salad
  • 1 pound ditalini pasta Any small pasta shape works
  • 2 cups corn on the cob Can use canned or frozen corn
  • 2 tablespoons unsalted butter Can be omitted for a lighter version
  • 3 cloves garlic Fresh garlic is best
  • 1 medium jalapeño pepper Adjust based on heat preference
  • 1 medium red onion Can substitute with sweet onion
  • 4 oz cotija cheese Feta cheese is a suitable alternative
  • 1/4 cup scallions Chives can be used as a substitute
  • 1/4 cup fresh cilantro Can substitute with parsley
For Serving
  • 1 lime lime wedges Enhances flavor when squeezed over the salad

Equipment

  • large pot
  • large skillet
  • mixing bowl
  • Colander

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Add the ditalini pasta and cook for 8-10 minutes until al dente. Drain and set aside to cool.
  2. In a large skillet, melt the butter over medium heat. Add the crushed garlic and minced jalapeño, sauté for 1-2 minutes until fragrant.
  3. Stir in fresh corn and cook for 3-5 minutes until heated through. Remove from heat.
  4. In a mixing bowl, combine mayonnaise, sour cream, lime juice and zest, Tajín seasoning, and salt. Whisk until smooth.
  5. Combine cooled pasta, sautéed corn, red onion, half cotija cheese, and scallions in the bowl with dressing. Toss until well coated.
  6. Transfer salad to a serving platter, cover, and chill in the refrigerator for at least 30 minutes.
  7. Before serving, top with remaining cotija cheese, scallions, cilantro, and jalapeño slices. Serve with lime wedges.

Notes

Chill for best flavor and add garnishes just before serving to keep them fresh.