Mexican Street Corn Pasta Salad
A delightful twist on traditional street corn, this Mexican Street Corn Pasta Salad combines fresh ingredients for a refreshing dish perfect for any gathering.
Ingredients
Pasta and Vegetables
- 8 ounces elbow macaroni Cooked 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.
- 1/2 cup cilantro Chopped.
- 1/2 cup cotija cheese Crumbled.
Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- to taste salt and pepper
Instructions
Preparation
- Cook the pasta in salted water until al dente according to package instructions; drain and rinse with cold water.
- Prepare the corn by grilling fresh corn and cutting the kernels off the cob, or use frozen or canned corn.
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to make the dressing.
Combine
- In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
- Pour the dressing over the pasta mixture and toss until well coated.
- Chill in the refrigerator for at least 30 minutes to let the flavors meld.
Serve
- Serve chilled, with additional lime wedges if desired.
Notes
For the best flavor, use freshly grilled corn, but frozen or canned corn works for convenience. You can add diced jalapeños for extra spice or substitute vegan mayonnaise and cheese for a dairy-free version. This salad can be made ahead of time and tastes even better after sitting in the fridge for a few hours or overnight.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 5gSodium: 300mgFiber: 3gSugar: 3g
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