Mexican Street Corn Ditalin Pasta Salad
A vibrant pasta salad featuring the flavors of Mexican street corn with creamy dressing.
Ingredients
Pasta and Corn
- 2 cups ditalin pasta Cooked until al dente.
- 2 cups fresh or frozen corn Grilled if using fresh for optimal flavor.
Creamy Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice Freshly squeezed.
- 1 tablespoon chopped fresh cilantro
- to taste Salt and pepper
Optional Garnishes
- crumbled feta cheese For garnish.
- chili powder For garnish.
Instructions
Cooking the Pasta
- Boil a large pot of salted water and cook the ditalin pasta according to package directions until al dente. Drain and rinse with cold water.
Preparing the Corn
- If using fresh corn, grill it until slightly charred. If using frozen corn, thaw and sauté briefly in a pan.
Making the Dressing
- In a mixing bowl, combine mayonnaise, sour cream, lime juice, chopped cilantro, salt, and pepper. Mix until well incorporated.
Combining Ingredients
- In a large bowl, combine cooked ditalin pasta and corn. Pour the dressing over and gently toss to coat.
Garnishing and Serving
- Optional: Sprinkle crumbled feta cheese and chili powder on top before serving. Serve chilled or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Add extra sour cream or mayonnaise to revive creaminess if necessary.