Creamy Street Corn Pasta Salad: A Delightful Side Dish
A delightful and creamy pasta salad bursting with the flavors of street corn, lime, and a hint of spice. This easy-to-make side dish is perfect for picnics, BBQs, or as a flavorful addition to any meal.
Equipment
- large bowl
- medium bowl
- small bowl
- pot
- knife
- cutting board
- whisk
- grill (optional)
- skillet (optional)
Ingredients
- 16 ounces ditalini pasta or any shape
- 2 teaspoons olive oil
- 4 medium ears corn husked
- 4 tablespoons lime juice approx. 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 for topping (e.g., Tajín)
Corn Cooking Methods
- Fresh corn recommended
- 2 cups canned or frozen corn can be substituted
- corn for grilling, brush with vegetable oil, grill medium-high heat 2-3 minutes per side until charred
- corn for skillet, melt 2 tablespoons butter, add kernels, cook 5 minutes over medium-high heat
Substitutions
- cotija cheese substitute with queso fresco or feta
- pasta any shape works (shells, elbow macaroni, bow-tie, rotini)
Additions
- shredded or ground chicken/turkey for a balanced meal
- black beans for protein (plant-based)
- diced avocado, bacon, or finely diced jalapeños for flavor
Instructions
- Cook pasta al dente according to package directions. Drain and toss with olive oil in a large bowl to prevent sticking; let it cool while you prepare the corn.
- Boil the corn for 5 minutes until tender and bright yellow. Let it cool until it's safe to handle.
- Cut the corn kernels off the cob into a medium bowl.
- In a small bowl, whisk together the lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper to create the sauce.
- Combine the cooled pasta, prepared sauce, corn kernels, chopped cilantro, and cotija cheese in the large bowl. Toss everything together until well mixed.
- Top the salad with additional cilantro, cotija cheese, and chile lime seasoning. Serve immediately or refrigerate for later.
Notes
- Adjust cayenne pepper to your preferred level of spice. For a plant-based option, add black beans for protein. You can also mix in diced avocado, bacon, or finely diced jalapeños for added flavor.
- If fresh corn is unavailable, 2 cups of canned or frozen corn can be substituted. Any pasta shape will work, such as shells, elbow macaroni, bow-tie, or rotini. Cotija cheese can be replaced with queso fresco or feta.
- For a heartier meal, consider adding shredded or ground chicken or turkey. If grilling corn, brush it with vegetable oil and grill over medium-high heat for 2-3 minutes per side until charred. Alternatively, cook kernels in a skillet with 2 tablespoons of butter over medium-high heat for 5 minutes.
Notes
Store this pasta salad in an airtight container in the refrigerator for up to 5 days. The flavor profile is a delicious combination of creamy, tangy, sweet corn with a lime and chili kick, offering a satisfying texture with pasta coated in creamy sauce, corn, and cheese.