Description
A refreshing and flavorful pasta salad inspired by Mexican street corn.
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, combine corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
- In a separate bowl, mix mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Add the cooled macaroni to the vegetable mixture.
- Pour the dressing over the salad and toss until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- This salad can be served cold or at room temperature.
- Feel free to add avocado for extra creaminess.
- Adjust the spice level by modifying the amount of chili powder.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Mexican Street Corn Pasta Salad