Description
A vibrant and flavorful pasta salad inspired by the classic Mexican street corn dish, perfect for summer gatherings.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- ½ cup cilantro, chopped
- ½ cup cotija cheese, crumbled
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta in salted water until al dente according to package instructions; drain and rinse with cold water.
- Prepare the corn (grill fresh corn and cut kernels off the cob, or use frozen/canned corn).
- Whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a small bowl to make the dressing.
- Combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese in a large bowl.
- Pour the dressing over and toss until it’s well coated.
- Chill in the fridge for at least 30 minutes to let flavors meld.
- Serve chilled, with extra lime wedges.
Notes
Feel free to substitute the cotija cheese with any cheese you have on hand. This pasta salad is versatile and can be customized to your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
Keywords: pasta salad, summer recipe, Mexican street corn, side dish, vegetarian