Ingredients
Creamy Dressing
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons Tajín seasoning (or chili-lime seasoning as a substitute)
- 1 teaspoon fresh lime zest
Salad
- 8 ounces ditalini pasta (cooked according to package directions and drained; or any small pasta shape)
- 4 large ears corn on the cob (cooked, cooled, and kernels cut off the cob)
- 2 tablespoons unsalted butter
- 4 cloves garlic (crushed)
- 2 jalapeño peppers (de-seeded and minced; reduce to 1 jalapeño for less spice)
- 1/2 medium red onion (diced)
- 6 ounces crumbled cotija cheese (divided into 2/3 and 1/3 portions)
- 3 scallions (green and white parts, thinly sliced, divided into 1/2 and 1/2 portions)
- 1/4 cup fresh cilantro leaves (for garnish)
- 1 jalapeño pepper (thinly sliced for garnish)
- 1 lime (cut into 6 wedges for serving)
Instructions
- Make the Creamy Dressing: In a medium bowl, whisk together the mayo, sour cream, fresh lime juice, Tajín seasoning, and lime zest until smooth and combined. Cover and refrigerate this dressing while preparing the rest of the salad to allow the flavors to meld.
- Cook the Pasta: Bring a large pot of salted water to a boil, then cook the ditalini pasta according to package instructions until al dente. Drain and rinse under cold water briefly if sticking occurs; set aside to cool completely.
- Prepare the Corn: Cook the corn using your preferred method—boil, grill, or roast—until tender. Allow it to cool, then carefully cut the kernels off the cob and set aside.
- Sauté Garlic and Jalapeño: In a small skillet over medium heat, melt the butter. Add the crushed garlic and minced jalapeños. Cook for about 1 minute while stirring constantly, until fragrant but not browned. Remove from heat and let cool slightly.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked pasta, corn kernels, garlic-jalapeño butter, diced red onion, two-thirds of the crumbled cotija cheese, half of the sliced scallions, and the prepared creamy dressing. Gently toss everything together to combine evenly. For best results, refrigerate the salad for about 2 hours to allow the flavors to blend thoroughly.
- Serve and Garnish: Transfer the chilled pasta salad to a serving platter. Sprinkle with the remaining cotija cheese, the rest of the scallions, fresh cilantro leaves, and thinly sliced jalapeño peppers. Serve with lime wedges on the side for squeezing over the salad to add fresh acidity just before eating.
Notes
- Tajín seasoning can be substituted with a mixture of chili powder, lime zest, and a pinch of salt if unavailable.
- To cook the corn, grilling imparts a smoky flavor similar to traditional street corn, but boiling or roasting works equally well.
- Adjust the amount of jalapeños based on your preferred spice level; removing seeds reduces heat.
- Chilling the salad for a couple of hours before serving helps the flavors marry and enhances the overall taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
