A delicious yet simple no cook side dish inspired by elote, a classic Mexican street food. Chewy ditalini pasta and corn kernels are tossed in creamy, zesty mayo sour cream dressing, along with cotija cheese, and cilantro
Bring a pot of water to a boil and prepare ditalini pasta according to package directions. When pasta is done, drain water from pasta and set aside.
While pasta is cooking, combine dressing ingredients: mayo, sour cream, butter, lime juice, garlic, chili powder, paprika, and salt in a large bowl. Stir to combine.
Add corn and pasta into a large mixing bowl, then add dressing. Toss to combine, then add cilantro and cotija to the same bowl. fold to combine to combine. Make sure corn/pasta mixture is cool/at room temperature before adding cotija to prevent cheese from melting.
Top with more cilantro and cotija.
Optional: Chill for 30-60 minutes if you want to serve it cold. Serve and enjoy!
Notes
Once frozen/cold corn kernels are combined with warm pasta, the mixture becomes lukewarm, and ready for the cotija cheese to be added. If mixture is hot, cotija cheese will melt. Let corn/pasta mixture if needed before adding cheese.