Description
A vibrant and delicious pasta salad that combines the bold flavors of Mexican street corn with hearty elbow macaroni, fresh vegetables, and a creamy 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 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
- Gather all ingredients on your kitchen counter.
- Bring a large pot of salted water to a boil.
- Add the macaroni and cook according to package instructions until al dente, about 8 to 10 minutes.
- Drain and rinse the pasta with cold water.
- If using fresh corn, grill it and cut the kernels off the cob.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- In a large mixing bowl, combine the cooled pasta, corn, halved cherry tomatoes, chopped red onion, cilantro, and crumbled cotija cheese.
- Gently toss everything and then pour the dressing over the mixture.
- Cover the bowl and chill in the refrigerator for at least 30 minutes.
- Serve with additional lime wedges.
Notes
For added flavor, opt for grilled corn and consider garnishing with extra cilantro and cotija cheese when served.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 25mg
Keywords: pasta salad, Mexican street corn, summer dish, vegetarian salad, barbecue side
