When the warm weather hits, nothing beats a vibrant and refreshing pasta salad that combines the best of bold flavors and textures. Enter Mexican Street Corn Pasta Salad with Ditalini – a fun and tasty twist on the classic Mexican street corn (also known as elote). This salad brings the same smoky, cheesy, and tangy goodness of elote, but with a pasta salad twist that’s perfect for any gathering.
Made with creamy mayonnaise, lime, and cotija cheese, alongside the sweet crunch of charred corn and al dente ditalini pasta, this salad is both satisfying and full of flavor. It’s easy to prepare, budget-friendly, and ideal for picnics, BBQs, or even a light summer meal. Ready to dig into a bowl of this creamy, zesty goodness? Let’s dive in!
Why You’ll Love This Recipe
This Mexican Street Corn Pasta Salad is everything you love about the classic street food but made even more versatile with pasta. The creamy dressing, smoky charred corn, and tangy lime create a perfectly balanced bite in every forkful. Plus, the ditalini pasta is the perfect size for scooping up all those delicious toppings. It’s a quick, easy, and cost-effective dish that’s sure to be the star of your next summer gathering.
Recipe Details
- Title: Mexican Street Corn Pasta Salad with Ditalini
- Yield: Serves 6-8
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
Ingredients:
- 1 lb (450g) ditalini pasta
- 4 ears of fresh corn (or 2 cups frozen corn, thawed)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup fresh lime juice (about 2 limes)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/2 cup cotija cheese, crumbled (or feta as a substitute)
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper to taste
Equipment:
- Large pot for pasta
- Grill or grill pan (if using fresh corn)
- Mixing bowl
- Whisk
- Spoon or spatula for mixing
Instructions:
- Cook the Pasta:
In a large pot, bring salted water to a boil. Add the ditalini pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside to cool slightly. - Prepare the Corn:
If using fresh corn, grill the ears over medium-high heat for about 8-10 minutes, turning occasionally, until the kernels are lightly charred. Once done, let the corn cool slightly, then cut the kernels off the cob. If using frozen corn, simply sauté it in a pan until it’s heated through and lightly browned, about 5-6 minutes. - Make the Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until smooth. - Combine Everything:
Add the cooked pasta and grilled corn kernels to the bowl with the dressing. Toss everything together until the pasta and corn are evenly coated. - Add the Toppings:
Stir in the crumbled cotija cheese and chopped cilantro, saving a little extra for garnish. Give it one final toss. - Chill and Serve:
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature, garnished with extra cotija and cilantro if desired.
Storage Instructions:
- Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freezing this pasta salad is not recommended as the creamy dressing may separate upon thawing.
Serving Suggestions
This Mexican Street Corn Pasta Salad is perfect as a side dish for BBQs, grilled meats, or even as a vegetarian main dish. Here are a few ways to enjoy it:
- Serve alongside grilled chicken or steak.
- Enjoy with tacos or fajitas for a full Mexican-inspired meal.
- Add extra chili powder for a spicy kick.
- Pair it with a crisp, cold beer for the ultimate summer meal.
- Enjoy as a light lunch with some avocado slices on top.
Tips for Success
- Corn: If you want the best flavor, always opt for fresh, in-season corn. The charred bits add a smoky, sweet flavor that’s key to the dish.
- Pasta: Be sure not to overcook the pasta – it should be al dente so it doesn’t get mushy when tossed with the creamy dressing.
- Dressing Variations: If you prefer a lighter dressing, you can substitute the mayonnaise with Greek yogurt for a tangy twist. Add a touch of honey for a sweet note.
- Cheese: Cotija is ideal for its crumbly texture and salty flavor, but feta can be used as a good substitute.
FAQs
- Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly well in this recipe. Just sauté it until lightly browned to mimic the smoky charred flavor of fresh corn. - Can I make this salad ahead of time?
Absolutely! This pasta salad actually tastes better after chilling for a while, so feel free to make it a few hours or even a day ahead. Just be sure to stir well before serving. - What’s the difference between this and a regular corn salad?
The addition of pasta, smoky flavors from grilled corn, creamy dressing, and tangy lime gives this salad a unique Mexican street corn twist that sets it apart from traditional corn salads. - How do I know when the pasta is cooked properly?
The pasta should be al dente, meaning it should still have a slight firmness when you bite into it. Taste it a minute or two before the suggested cook time to ensure it’s not overcooked.
Conclusion
This Mexican Street Corn Pasta Salad with Ditalini is the perfect blend of creamy, tangy, and smoky flavors, making it an irresistible dish for any occasion. Whether you’re serving it at a summer BBQ, picnic, or family dinner, it’s bound to be a hit! Try this recipe and share your creations on social media – we’d love to see how you make it your own!
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Mexican Street Corn Pasta Salad with Ditalini
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delicious and creamy Mexican-inspired pasta salad with ditalini pasta, corn, and a zesty dressing.
Ingredients
1 lb ditalini pasta
1 cup grilled corn kernels (or canned)
1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp lime juice
1 tbsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/4 cup chopped cilantro
1/4 cup crumbled feta cheese
Salt and pepper to taste
Instructions
1. 1. Cook the ditalini pasta according to package instructions, then drain and let cool.
2. 2. In a large mixing bowl, combine the cooled pasta, grilled corn, mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, cilantro, and feta cheese.
3. 3. Mix until all ingredients are well combined. Add salt and pepper to taste.
4. 4. Chill the pasta salad in the refrigerator for at least 30 minutes before serving.
5. 5. Garnish with additional cilantro and feta, if desired, before serving.
Notes
You can substitute grilled corn with canned corn for a quicker option.
Feel free to adjust the seasoning based on your preference for spiciness and tanginess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican