Description
A vibrant pasta salad that combines traditional Mexican street corn flavors with 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
- Cook the pasta: Begin by boiling salted water and cooking the elbow macaroni until al dente, as instructed on the package. Drain and rinse under cold water to cool.
- Prepare the corn: If using fresh corn, grill the ears and cut the kernels off the cob; otherwise, drain and rinse canned or thaw frozen corn.
- Make the dressing: In a small bowl, combine the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Whisk well until smooth.
- Combine the ingredients: In a large bowl, mix the cooled pasta with corn, cherry tomatoes, red onion, cilantro, and crumbled cotija cheese.
- Toss with dressing: Drizzle the creamy dressing over the pasta mixture and gently fold until all ingredients are coated evenly.
- Chill: Cover the salad and place it in the refrigerator for at least 30 minutes to allow the flavors to meld together nicely.
- Serve: Enjoy the salad chilled, with some extra lime wedges on the side if desired!
Notes
To keep the salad fresh, store it in an airtight container in the refrigerator, lasting about 3 to 4 days. For a vegan option, substitute mayonnaise and sour cream with vegan alternatives.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pasta salad, Mexican street corn, summer recipe, vibrant salad, easy salad