Ingredients
Pasta
- 16 ounces ditalini pasta (or any shape like shells, elbow macaroni, or bow-tie)
- 2 teaspoons olive oil
Corn
- 4 medium ears of corn, husked
Dressing
- 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
Mix-ins and Toppings
- 2 tablespoons chopped cilantro, plus more for topping
- ½ cup crumbled cotija cheese, plus more for topping
- Chile lime seasoning (like Tajín), for topping
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and immediately toss with olive oil in a large bowl to prevent sticking. Let the pasta cool at room temperature or refrigerate while preparing the corn.
- Cook the Corn: Bring a large pot of water to a boil over high heat. Add the husked ears of corn and cook for 5 minutes until tender and bright yellow. Remove and let cool until comfortably cool to the touch. Alternatively, you can grill or sauté the corn as noted below.
- Cut Corn Kernels: Using a sharp knife, cut the kernels off the cooled corn cobs into a medium bowl.
- Prepare the Dressing: In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper until smooth and well blended.
- Combine Salad: Add the dressing, corn kernels, chopped cilantro, and cotija cheese to the bowl with the pasta. Toss thoroughly until everything is evenly coated and combined.
- Serve and Garnish: Transfer the salad to a serving dish and top with additional cilantro, cotija cheese, and a sprinkle of chile lime seasoning like Tajín. Serve immediately or chill in the refrigerator until ready to enjoy.
Notes
- Corn: Fresh corn is recommended for best flavor, but you can substitute 2 cups of canned or frozen (thawed) sweet corn kernels.
- Cayenne: Adjust the cayenne pepper quantity to suit your spice preference or omit it for a milder flavor.
- Grilled Corn Alternative: For smoky flavor, brush ears of corn with vegetable oil and grill over medium-high heat for 2-3 minutes per side until cooked and lightly charred.
- Skillet Cooking Alternative: Cut kernels off the cob, then sauté them in 2 tablespoons of melted butter over medium-high heat for about 5 minutes, stirring occasionally.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Boiling
- Cuisine: Mexican
- Diet: Vegetarian
