Mexican Street Corn Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pasta salad inspired by Mexican street corn, tossed with corn, cotija cheese, and a creamy lime dressing. Tangy, rich, and full of flavor, it works as a side dish for grilled meats or on its own.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 16 ounces ditalini pasta ((or any shape, like shells, elbow macaroni, or bow-tie))
- 2 tablespoons unsalted butter
- 2 ½ cups corn, (fresh (about medium 4 ears), canned, or frozen )
- 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)
- Chili lime seasoning, (for topping)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 645mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 139mg
- Calcium
- 86mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 645MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.