Mexican Street Corn Pasta 🌽
Ingredients:
16 oz. ditalini pasta
2 tsp. olive oil
4 medium ears of corn, husked
4 Tbsp. lime juice
1 cup mayonnaise
1 cup Mexican crema, or sour cream
3/4 tsp. fine salt, plus more to taste
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
2 Tbsp. chopped cilantro, plus more for topping
1/2 cup crumbled cotija cheese, plus more for topping
Chile lime seasoning, like Tajiín, for topping
Detailed Steps:
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.
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.
Prep Time: 20 mins. Cook Time: 10 mins.
Total Time: 30 mins.
Servings: 8
Mexican Street Corn Pasta, also known as 'Elote Pasta', brings the beloved flavors of street food right into your kitchen. This pasta salad is not only a feast for the eyes with its vibrant colors but also a burst of flavor in every bite. The combination of fresh corn, lime juice, and cotija cheese captures the essence of traditional Mexican street corn, ensuring that each serving is as delicious as it is satisfying. One of the best things about this dish is its versatility. Perfect as a side for barbecues, parties, or simply as a light meal, it can be served warm or chilled, making it suitable for any occasion. To enhance the flavors, consider adding diced jalapeños for a kick or avocado for a creamy texture. You can also substitute the ditalini pasta with other shapes like fusilli or penne, depending on your preference. When preparing this dish, using fresh corn can elevate the taste significantly. If fresh corn is not available, frozen corn is a great alternative—just ensure it's thawed before use. Incorporating seasonal ingredients and adjusting the toppings can also create variety each time you make it. To make it even more special, experiment with different herbs such as mint or basil, which pair surprisingly well with the lime and cotija cheese. Don't forget to sprinkle the chile lime seasoning generously for that authentic street corn flavor! Wherever you serve this Mexican Street Corn Pasta, it's bound to be a crowd-pleaser that leaves a lasting impression.
