Ingredients
Scale
- 16 ounces ditalini pasta (or any shape: shells, elbow macaroni, bow-tie)
- 2 teaspoons olive oil
- 4 medium ears of corn, husked
- 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
- 2 tablespoons chopped cilantro, plus more for topping
- ½ cup crumbled cotija cheese, plus more for topping
- Chile lime seasoning (like TajiÃn), for topping
Instructions
- Cook ditalini pasta in salted water until al dente; drain and toss with olive oil.
- Boil husked corn until tender, let cool, then cut kernels off the cob.
- Whisk lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne in a bowl.
- Combine cooked pasta, corn, cilantro, cotija cheese, and dressing in a large bowl.
- Garnish with additional cilantro, cotija, and TajiÃn before serving.
Notes
Grill the corn for added smoky flavor before adding it to the salad.
Adjust cayenne pepper to meet your spice preference.
For leftovers, add a splash of lime juice or extra dressing before serving again.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: Mexican
Nutrition
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg