Mexican Street Corn Ditalin Pasta Salad

This Mexican Street Corn Ditalin Pasta Salad is an absolute explosion of flavor and texture, boasting a delightful creamy sauce that coats every element with a zesty, savory goodness. Its vibrant corn, tangy lime, and salty cotija cheese create a taste sensation reminiscent of beloved street corn, but in a more convenient and versatile pasta salad form.

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Prep Time 25

Cook Time 15

Chilling Time 30

Total Time 40

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

1 pound ditalini pasta
2 cups corn kernels fresh, frozen, or canned, drained
1/2 cup mayonnaise
1/4 cup crumbled cotija cheese or feta cheese as an alternative, plus extra for garnish
2 tablespoons fresh lime juice from about 1 lime
2 tablespoons chopped fresh cilantro plus extra for garnish
1-2 cloves garlic minced
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper optional, for added heat
salt and freshly ground black pepper to taste
1/4 cup red onion finely diced, optional
jalapeño diced, for garnish, optional

Equipment

Large pot,
Colander
Medium Bowl
Large mixing bowl

Method

Bring a large pot of salted water to a rolling boil over high heat. Add the ditalini pasta and cook according to package directions until al dente (tender but still with a slight bite). Once cooked, drain the pasta thoroughly and rinse it with cold water to stop the cooking process and prevent it from sticking together. Set aside in a large mixing bowl.
1 pound ditalini pasta
If using fresh corn, you can grill it (if you have time and want that smoky flavor), sauté it in a pan with a little oil until slightly charred, or simply add it raw if you prefer. If using frozen corn, thaw it completely. If using canned corn, drain it thoroughly. For this recipe, we're looking for tender corn kernels that will add sweetness and texture.
2 cups corn kernels
In a medium bowl, whisk together the mayonnaise, crumbled cotija cheese (reserving some for garnish), fresh lime juice, chopped fresh cilantro, minced garlic, chili powder, smoked paprika, and cayenne pepper (if using). Season the dressing generously with salt and freshly ground black pepper to taste. Taste the dressing and adjust seasonings as needed; you might want more lime juice for tanginess or more chili powder for spice.
1/2 cup mayonnaise, 1/4 cup crumbled cotija cheese, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh cilantro, 1-2 cloves garlic, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, salt
Add the prepared corn kernels and the optional diced red onion to the bowl with the cooked ditalini pasta. Pour the creamy dressing over the pasta and corn mixture.
2 cups corn kernels, 1/4 cup red onion, 1 pound ditalini pasta
Gently toss all the ingredients together until the pasta and corn are evenly coated with the dressing. Make sure no ingredient is left behind. For best results and to allow the flavors to meld, cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This chilling period is crucial for the salad to develop its full flavor profile and for the dressing to thicken slightly.
Before serving, give the Mexican Street Corn Ditalin Pasta Salad another gentle toss. Garnish with extra crumbled cotija cheese, a sprinkle of fresh cilantro, and thinly sliced jalapeño if desired for a touch of heat. Serve chilled as a delightful side dish or a light main course.
1/4 cup crumbled cotija cheese, 2 tablespoons chopped fresh cilantro, jalapeño

Notes

Store any leftover Mexican Street Corn Ditalin Pasta Salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3-4 days. Reheating is generally not recommended as it is best served chilled.