Mexican Street Corn Pasta Salad
A vibrant dish that brings the flavors of classic street corn into a creamy pasta experience, perfect for gatherings and family dinners.
Ingredients
Pasta and Main Ingredients
- 8 ounces elbow macaroni Cook in salted boiling water until al dente.
- 1 cup corn kernels Can be fresh, frozen, or canned.
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped Rinse before mixing if a milder flavor is desired.
- 1/2 cup cilantro, chopped Add fresh for flavor and color.
- 1/2 cup cotija cheese, crumbled Can substitute with feta cheese.
Sauce Ingredients
- 1/4 cup mayonnaise Mix with sour cream and lime juice.
- 1/4 cup sour cream Alternatively, use Greek yogurt.
- 2 tablespoons lime juice Freshly squeezed for best flavor.
- 1 teaspoon chili powder Add more for increased spice.
- salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil and add elbow macaroni.
- Cook until al dente, about 8-10 minutes. Drain and rinse under cold water.
Mixing Ingredients
- In a large mixing bowl, combine corn kernels, halved cherry tomatoes, and finely chopped red onion.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, and chili powder. Season with salt and pepper.
Combining and Serving
- Add the drained pasta to the vegetable mixture and pour the dressing over the top. Gently fold to combine.
- Sprinkle in chopped cilantro and crumbled cotija cheese. Fold gently.
- Cover the salad and chill in the refrigerator for at least 20 minutes before serving.
Notes
For enhanced flavor, consider adding lime zest. Serve with grilled chicken or fish to create a complete meal. Customize with your favorite vegetables or proteins.