Description
A delightful fusion of flavors, textures, and colors in a refreshing pasta salad inspired by Mexican street corn.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the elbow macaroni until al dente. Drain and rinse under cold water.
- If using fresh corn, grill until charred and cut the kernels off. If using frozen or canned corn, drain and rinse thoroughly.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to make the dressing.
- In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
- Pour dressing over the mixture and gently toss until well coated.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled, garnished with lime wedges if desired.
Notes
For best flavor, let the salad chill in the fridge for at least 30 minutes. Adjust seasoning before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg