Description
This Mexican Street Corn Pasta Salad brings the flavors of traditional Mexican street corn into a creamy pasta salad, perfect for any occasion. With a combination of sweet corn, zesty lime, smoky chili powder, and fresh cilantro, it’s a dish that’s both refreshing and satisfying.
Ingredients
1 pound elbow macaroni (or other short pasta)
2 cups corn (grilled fresh or canned)
1/4 cup chopped red onion
1/4 cup chopped cilantro
Juice of 1 lime
1/2 cup mayonnaise
1/4 cup sour cream
1 tsp chili powder
1/2 cup Cotija cheese (crumbled)
Salt to taste
Instructions
- Cook the pasta in a large pot of salted boiling water according to the package instructions. Drain and rinse with cold water.
- If using fresh corn, grill or roast the corn until charred, then remove the kernels from the cob. If using canned corn, drain and rinse the corn.
- In a large mixing bowl, combine the pasta, corn, red onion, and cilantro.
- In a separate bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt. Stir well to combine.
- Pour the dressing over the pasta mixture and toss until everything is well coated.
- Sprinkle the crumbled Cotija cheese over the top and adjust the seasoning as needed.
- Chill the salad for at least 30 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizers