Description
A vibrant and colorful pasta salad that blends Mexican street corn flavors with pasta for a delicious side dish.
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
- Cook the Pasta: Begin by boiling salted water in a large pot. Add the elbow macaroni and cook until al dente according to package instructions, then drain and rinse with cold water.
- Prepare the Corn: Grill fresh corn until charred, then cut off the kernels, or thaw/drain frozen/canned corn.
- Make the Dressing: In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Combine Ingredients: In a mixing bowl, combine the cooled pasta, corn, tomatoes, onion, cilantro, and cotija cheese.
- Toss with Dressing: Pour the dressing over the pasta mixture and toss until well coated.
- Chill: Refrigerate for at least 30 minutes to meld flavors.
- Serve: Dish out the salad and add lime wedges if desired.
Notes
For the best flavor, use fresh ingredients and adjust spice levels to your preference. This salad tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Chilling, Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg