Description
A delightful fusion of flavors and textures, this Mexican Street Corn Pasta Salad combines sweet corn, creamy cotija cheese, and a zesty dressing, evoking the essence of summer street markets.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook until al dente, following package instructions. Drain and rinse under cold water to halt the cooking process and cool it down.
- If using fresh corn, grill the ears until slightly charred and then slice the kernels off the cob. If using frozen or canned corn, drain and rinse.
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder. Season with salt and pepper to taste until smooth and creamy.
- In a large mixing bowl, combine the cooled pasta, corn kernels, cherry tomatoes, red onion, cilantro, and cotija cheese. Mix gently to ensure an even distribution.
- Pour the dressing over the pasta mixture and toss gently until every morsel is well coated.
- Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve chilled, with extra lime wedges on the side if desired.
Notes
Chill the salad for better flavor development. This salad can be made a day ahead for optimal taste.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg