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Mexican Street Corn Pasta Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 350
A vibrant and refreshing pasta salad inspired by the flavors of Mexican street corn, perfect for summer gatherings!

Ingredients

Pasta

  • 8 ounces elbow macaroni

Vegetables

  • 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)

Dressing

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • salt and pepper (to taste)

Instructions 

  • Cook the pasta in salted boiling water until al dente, about 7-9 minutes. Drain and rinse under cold water.
  • Prepare corn by removing kernels from fresh cobs or thawing frozen/canned corn.
  • Mix mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a bowl to create the dressing.
  • Combine cooked macaroni, corn, tomatoes, onion, cilantro, and cheese in a bowl. Pour dressing over and toss gently.
  • Chill the salad for at least 30 minutes before serving. Stir and adjust seasoning if needed.

Notes

For extra flavor, consider adding jalapeños or avocado!
Calories: 350kcal
Cost: $10.00
Course: Salad
Cuisine: Mexican
Keyword: pasta