Description
Savor the vibrant flavors of summer with this Mexican Street Corn Pasta Salad. This delightful dish features tender ditalini pasta tossed with charred corn, creamy cotija cheese, and a zesty chipotle lime dressing that adds a perfect kick. Ideal for gatherings, picnics, or as a light lunch, this salad combines fresh ingredients like cilantro and jalapeño for a refreshing crunch. With its bright colors and rich flavors, it’s sure to impress family and friends alike.
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 tablespoons extra virgin olive oil
- 1/3 cup fresh lime juice
- 2 cloves garlic (minced)
- 1/2 of a jalapeño (minced)
- Fresh cilantro and scallions (for garnish)
Instructions
- Cook the pasta: Boil salted water in a large pot, add ditalini pasta, and cook until al dente. Drain and rinse under cold water.
- Char the corn: In a skillet, heat olive oil over medium-high heat. Add corn, season with salt and pepper, and sauté until lightly charred. Stir in garlic and jalapeño for one additional minute.
- Make the dressing: In a mixing bowl, whisk together sour cream, mayo, chipotle peppers, lime juice, lime zest, salt, and pepper.
- Combine: In a large bowl, mix cooked pasta with charred corn mixture, cilantro, scallions, and cotija cheese. Pour dressing over everything and gently stir to coat.
- Serve: Garnish with additional cilantro, scallions, and cotija cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Use seasonal corn for optimal flavor. For added freshness or crunch, consider including diced bell peppers or avocado. Letting the salad chill for at least 30 minutes enhances flavor melding.