Mexican Street Corn Pasta Salad
Ingredients
- 2 cups ditalini pasta
uncooked
- Diamond Crystal kosher salt
- 2-3 tablespoons extra virgin olive oil
enough to coat the skillet
- 3 cups fresh corn kernels*
about 4-6 ears total
- to tastefresh cracked black pepper
- 2 cloves garlic
minced or grated
- 1/2 of a fresh jalapeño ***
minced, seeds and ribs removed
- 1 bunch cilantro
finely chopped, reserve some for garnish
- 1 bunch scallions
sliced, reserve some for garnish
- 1/4 cup cotija cheese
crumbled, reserve some for garnish
- 1/2 cup sour cream
- 1/2 cup mayo
- 2 whole chipotle peppers***
packed in adobo
- 1/3 cup fresh lime juice
plus the zest of 1 of the limes
- Diamond Crystal kosher salt
- fresh cracked black pepper
Directions
- 1
Bring a large pasta pot of water to a boil over high heat, then salt the water liberally. Add ditalini pasta, stir, and cook according to package instructions. When the pasta is cooked, drain and rinse with cold water until pasta cools.
- 2
Place the sour cream, mayo, chipotle peppers, fresh lime juice, and lime zest in a blender and blend to combine. Add kosher salt and fresh cracked black pepper to taste, and set aside until ready for assembly.
- 3
In a large bowl (or the cooled pasta pot) mix the cooked and cooled pasta with the cooled charred corn, jalapeño, cilantro, scallion ,and crumbled cotija cheese. Pour over the chipotle lime dressing, (you may not need all of it****) and toss to combine. Taste and add additional kosher salt and fresh cracked black pepper if needed.
Mexican Street Corn Pasta Salad
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Based on 58 ratings
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About this Recipe
Looking for a vibrant side dish that's a guaranteed crowd-pleaser and ready in a flash? This Mexican Street Corn Pasta Salad brings all the beloved flavors of elote to your dinner table in an exciting new format. It’s perfect for adding a pop of color and flavor to any meal.
What makes this salad truly shine is the irresistible combination of deeply charred corn alongside the creamy, zesty chipotle lime dressing. The savory char on the corn adds depth, while the tangy dressing, brightened by fresh lime and a hint of smoky heat, ties all the components together beautifully. It’s a twist on a classic that you'll want to make again and again.
Prepare for a symphony of flavors and textures in every forkful of this quick and easy Mexican Street Corn Pasta Salad. You'll experience the smoky sweetness of charred corn, the salty bite of crumbled cotija cheese, and a refreshing tang from the vibrant chipotle-lime dressing. The ditalini pasta provides a pleasant chew, while minced jalapeño and chipotle peppers offer a balanced, zesty kick that’s utterly craveable. It’s a naturally satisfying dish that delivers on both flavor and fun.
Feel free to customize this salad to your liking. While ditalini pasta is suggested, you can use any small pasta shape you prefer. To adjust the spice, simply modify the amount of minced jalapeño or chipotle peppers in adobo. If you don't have fresh cilantro or scallions on hand, you can omit them, though they add lovely freshness.
This Mexican Street Corn Pasta Salad is incredibly versatile. Enjoy it on its own as an easy lunch, or serve it as a fantastic side dish for your next taco night, barbecue, or potluck. Its bright flavors complement grilled meats, chicken, or other Mexican-inspired dishes perfectly.