Mexican Street Corn Pasta Salad
This vibrant Mexican Street Corn Pasta Salad is a delightful fusion of flavors that brings the essence of a summer fiesta to your table. Combining tender ditalini pasta, charred corn, and creamy cotija cheese, this dish is dressed in a zesty chipotle lime sauce that tantalizes the taste buds. Ready in just 25 minutes, its perfect for a quick lunch or as a colorful side at gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Chilling
- Cuisine: Mexican
Ingredients
Scale
- 2 cups ditalini pasta (uncooked)
- 3 cups fresh corn kernels
- 1/4 cup cotija cheese (crumbled)
- 1/2 cup sour cream
- 1/2 cup mayo
- 2 whole chipotle peppers (in adobo)
- 1/3 cup fresh lime juice
- 2 cloves garlic (minced)
- 1/2 fresh jalapeo (minced)
- Fresh cilantro and scallions for garnish
Instructions
- Boil water in a large pot with Diamond Crystal kosher salt. Cook ditalini pasta until al dente; drain and set aside.
- In a skillet over medium-high heat, add olive oil and char corn for about 5-7 minutes.
- In a mixing bowl, combine cooked pasta, charred corn, garlic, jalapeo, cilantro, scallions, cotija cheese, sour cream, mayo, chipotle peppers, and lime juice. Season with salt and pepper.
- Toss gently until well combined. Garnish with reserved cilantro, scallions, and cotija cheese before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Find it online: https://recipeelite.com/mexican-street-corn-pasta-salad/