Mexican Street Corn Pasta Salad
A vibrant and satisfying pasta salad that combines the beloved flavors of Mexican street corn with elbow macaroni. Perfect as a side dish for barbecues or a light meal on its own.
Ingredients
Pasta and Fresh Produce
- 8 ounces elbow macaroni
- 1 cup corn kernels (fresh, frozen, or canned) Grilled corn adds extra flavor.
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
Dressing and Flavorings
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice Freshly squeezed for best flavor.
- 1 teaspoon chili powder
- to taste Salt and pepper
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to the package instructions until al dente, around 8 to 10 minutes.
- Drain the pasta and rinse it under cold running water to stop the cooking process.
- If using fresh corn, grill it until slightly charred and then slice off the kernels. If using frozen or canned corn, prepare it as directed.
- In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to prepare the dressing.
Mixing
- In a large mixing bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
- Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly.
Chilling
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld.
Serving
- Toss the salad before serving. Garnish with extra lime juice and cilantro if desired.
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Notes
This salad can be served warm or cold. Excellent for barbecues and picnics. Leftovers can be stored in an airtight container for up to three days.