Ingredients
- 16 ounces ditalini pasta
- 4 medium ears of corn
- 4 tablespoons lime juice
- 1 cup mayonnaise
- 1 cup Mexican crema
- ½ cup crumbled cotija cheese
- Fresh cilantro
Instructions
- Cook the ditalini pasta until al dente, drain with a colander, and toss with olive oil.
- Boil husked corn for about 5 minutes until tender; cool and cut off kernels.
- In a bowl, mix lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper until smooth.
- Combine the corn kernels with cooked pasta, cilantro, cotija cheese, and dressing; mix gently.
- Garnish with additional cilantro and cotija before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 3g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
Keywords: For added creaminess, adjust the amount of mayo or crema to your liking. Consider using fresh corn for the best sweetness; frozen can be used as an alternative. Chill before serving to enhance flavors.