Description
Ditalini Elote Pasta Salad is a vibrant fusion of creamy Mexican street corn flavors with tender ditalini pasta. Packed with smoky grilled corn, creamy dressing, zesty lime juice, and salty cotija cheese, this dish is perfect for summer barbecues, potlucks, or casual weeknight dinners. Quick to prepare and bursting with bold flavors, it’s a crowd-pleaser every time.
Ingredients
8 oz ditalini pasta
2 cups grilled corn (fresh, canned, or frozen)
½ cup mayonnaise
½ cup sour cream
1 cup cotija cheese, crumbled
2 tablespoons fresh lime juice
1 teaspoon chili powder
½ teaspoon smoked paprika
¼ cup chopped fresh cilantro
2 green onions, thinly sliced
1 jalapeño, minced (optional)
Salt and pepper to taste
Instructions
Cook the ditalini pasta until al dente. Drain and rinse with cold water to cool.
Grill or roast the corn until lightly charred. Cut kernels off the cob if using fresh.
In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
Add the pasta, corn, cotija cheese, green onions, jalapeño, and cilantro. Toss gently to combine.
Chill for at least 30 minutes before serving to let flavors develop.
Notes
Use fresh lime juice for the best flavor.
Grilling the corn adds a deeper smoky taste.
Adjust spice levels by adding or reducing jalapeño and chili powder.
Feta cheese can substitute cotija if needed.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Pasta Salad
- Cuisine: mexican