Mexican Street Corn Pasta Salad
A vibrant and versatile dish that blends traditional Mexican street corn flavors with hearty pasta, perfect for potlucks and barbecues.
Ingredients
Pasta and Vegetables
- 8 ounces elbow macaroni Cooked al dente
- 1 cup corn kernels Fresh, canned, or frozen
- 1 cup cherry tomatoes, halved Adds color and sweetness
- 1/2 cup red onion, finely chopped For flavor depth
- 1/2 cup cilantro, chopped For freshness
- 1/2 cup cotija cheese, crumbled For creaminess and flavor
Dressing
- 1/4 cup mayonnaise Creamy base
- 1/4 cup sour cream For added creaminess
- 2 tablespoons lime juice Enhances flavor
- 1 teaspoon chili powder For spice
- Salt and pepper to taste Season to preference
Instructions
Preparation
- Cook the pasta in salted boiling water until al dente, about 7-9 minutes; drain and rinse with cold water.
- In a large bowl, combine the corn, halved tomatoes, red onion, cilantro, and cotija cheese.
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Add the cooked pasta to the vegetable mixture, pour the dressing over, and toss to coat evenly.
- Chill for at least 30 minutes before serving to let the flavors meld.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of lime juice if salad seems dry after storage.