Mexican Street Corn Pasta Salad

• servings: 8 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

16 ounces ditalini pasta (or any shape, like shells, elbow macaroni, or bow-tie)

2 teaspoons olive oil

4 medium ears of corn, (husked)

4 tablespoons lime juice (about 2 limes)

1 cup mayonnaise

1 cup Mexican crema, (or sour cream)

¾ teaspoon fine salt, (plus more to taste)

½ teaspoon garlic powder

¼ teaspoon cayenne pepper

2 tablespoons chopped cilantro, (plus more for topping)

½ cup crumbled cotija cheese, (plus more for topping)

Chile lime seasoning, (like Tajiín, for topping)

Directions

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. (See Notes below for alternative ways to cook the corn.)

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.

Nutrition

• Calories: 410 kcal
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.02 g
• Cholesterol: 28 mg
• Sodium: 690 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 11 g