Easy Mexican Street Corn Pasta Salad
A refreshing and flavorful pasta salad combining the best of Mexican street food with pasta, perfect for potlucks or barbecues.
Ingredients
For the pasta salad
- 2 cups cooked pasta Use short pasta shapes like elbows or fusilli.
- 1 can sweet corn, drained
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/2 cup cilantro, chopped
For the dressing
- 1/2 cup mayonnaise Can substitute with Greek yogurt for a healthier option.
- 1/2 cup sour cream
- Juice of 2 limes
- 1 teaspoon chili powder Adjust the level of spice to taste.
- to taste salt and pepper
Instructions
Preparation
- In a large bowl, combine the cooked pasta, sweet corn, cherry tomatoes, red onion, and cilantro.
- In a separate bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until well blended.
- Pour the dressing over the pasta mixture and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Serve chilled, garnished with extra cilantro or chili powder. Can be stored in an airtight container in the refrigerator for 3 to 5 days.