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Mexican elote corn pasta salad

Dreamy Mexican Elote Corn Pasta Salad for Summer Bliss

This Mexican elote corn pasta salad captures vibrant summer flavors, making it a refreshing and budget-friendly side dish perfect for gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Lunch
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1 cup Mayo Substitute with Greek yogurt for a lighter option.
  • ½ cup Sour Cream Can replace with extra mayo if desired.
  • 2 tablespoons Fresh Lime Juice Use lemon juice as an alternative.
  • 1 teaspoon Tajín Seasoning Substitute with chili powder and lime zest.
For the Pasta
  • 12 ounces Ditalini Pasta Any small pasta like elbow or farfalle works.
  • 1 cup Fresh Corn Canned or frozen corn can be used.
For the Flavor Boost
  • 1 tablespoon Unsalted Butter Can omit for a lighter version.
  • 2 cloves Garlic Minced shallots can be a substitute.
  • 1 medium Jalapeño Peppers Can use bell pepper for a milder flavor.
  • ½ cup Red Onion Chives can be used for a mellow alternative.
For the Garnish
  • 1 cup Cotija Cheese Substitute with feta cheese if desired.
  • ½ cup Scallions Can be replaced with chives or omitted.
  • ¼ cup Fresh Cilantro Leaves Parsley is a good substitute if needed.
  • 2 wedge Lime Wedges Serve for squeezing over the salad.

Equipment

  • medium-sized skillet
  • Large pot
  • Mixing bowl
  • colander

Method
 

Preparation Steps
  1. Bring a large pot of salted water to a boil. Add ditalini pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain and rinse under cold water to cool.
  2. In a skillet, melt 1 tablespoon of unsalted butter over medium heat. Add 2 cloves of minced garlic and sauté for about 1-2 minutes until fragrant and lightly golden.
  3. Add diced jalapeño peppers to the skillet with the sautéed garlic and cook for an additional 2-3 minutes until softened.
  4. In a large mixing bowl, combine mayo, sour cream, fresh lime juice, Tajín seasoning, and zest of 1 lime. Whisk until smooth.
  5. Add cooled ditalini pasta, fresh corn, sautéed jalapeño and garlic, red onion, and half the cotija cheese. Gently toss everything together.
  6. Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld.
  7. Before serving, stir and top with remaining cotija cheese, sliced scallions, cilantro leaves, and jalapeño slices if desired. Serve with lime wedges on the side.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 35gProtein: 8gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 400mgPotassium: 250mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

This salad can be prepared a day in advance. Stir well before serving to rejuvenate the creamy texture.

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