Mexican Street Corn Pasta Salad
Vibrant flavors of traditional Mexican street corn, blended with elbow macaroni and fresh veggies, in a creamy dressing perfect for summer gatherings.
Ingredients
Pasta and Corn
- 8 ounces elbow macaroni Cook according to package instructions.
- 1 cup corn kernels Fresh, frozen, or canned.
Vegetables and Herbs
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Cheese
- 1/2 cup cotija cheese, crumbled Can substitute with feta cheese.
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- Add elbow macaroni to the boiling water and cook according to package instructions (8-10 minutes).
- Drain the pasta and rinse it under cold water.
- If using fresh corn, grill it until slightly charred and then cut the kernels off the cob.
Mixing Ingredients
- In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- In a large bowl, combine cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
- Pour the dressing over the pasta mixture and toss everything together gently.
Chill and Serve
- Cover the salad and chill in the refrigerator for at least 30 minutes.
- Serve chilled; optionally garnish with extra lime and cilantro.
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Notes
This salad is best when made ahead to let the flavors meld. Store leftovers in an airtight container for 3-5 days. Add additional veggies for customization.