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Mexican Street Corn Pasta Salad

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This colorful pasta salad blends the bright flavors of Mexican street corn with cool pasta, making it a perfect side for any occasion.

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

  1. Cook the pasta in salted water until al dente according to package instructions; drain and rinse with cold water.
  2. Prepare the corn (grill fresh corn and cut kernels off the cob, or use frozen/canned corn).
  3. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to make the dressing.
  4. In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
  5. Pour the dressing over the pasta mixture and toss until well coated.
  6. Chill in the refrigerator for at least 30 minutes to let flavors meld.
  7. Serve chilled, with additional lime wedges if desired.

Notes

Add extra lime wedges on the side. The salad can be made ahead of time and stored in an airtight container in the fridge for up to 4 days.

Nutrition

Find it online: https://voxrecipes.com/mexican-street-corn-pasta-salad/