Mexican Street Corn Pasta Salad
A vibrant and delicious pasta salad that combines fresh corn, tomatoes, and cilantro with a creamy dressing, perfect for summer gatherings.
Ingredients
Pasta and Vegetables
- 8 ounces elbow macaroni Cooked until al dente
- 1 cup corn kernels (fresh, frozen, or canned) Prepare accordingly
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled Use a block and grate if preferred
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 (grill fresh corn and cut kernels off the cob, or use frozen/canned corn).
Dressing
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to make the dressing.
Assembly
- 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 flavors meld.
- Serve chilled, with additional lime wedges if desired.
Notes
Enhance flavor by adding jalapeños for a spicy kick. Serve with lime wedges for extra zest!