Description
A flavorful pasta salad inspired by Mexican street corn, combining fresh ingredients with a creamy, tangy dressing.
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 crumbled cotija cheese
- 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 elbow macaroni according to package instructions. Drain and let cool.
- In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Add cooked macaroni, corn, cherry tomatoes, red onion, and cilantro to the bowl.
- Toss gently to coat all ingredients with the dressing.
- Sprinkle crumbled cotija cheese on top before serving.
Notes
- For extra flavor, grill the corn before adding it to the salad.
- Adjust chili powder to taste for more or less heat.
- Serve chilled for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Mexican street corn pasta salad, corn pasta salad, Mexican pasta salad