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The Best Mexican Street Corn Pasta Salad

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A vibrant and flavorful pasta salad that combines the deliciousness of Mexican street corn with elbow macaroni, perfect for summer gatherings.

Ingredients

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  • 2 cups elbow macaroni (uncooked)
  • 1 can sweet corn (15 oz, drained)
  • 1 each red bell pepper (diced)
  • 1/2 cup red onion (finely chopped)
  • 1 cup cherry tomatoes (halved)
  • 1/2 cup cotija cheese (crumbled)
  • 1/4 cup fresh cilantro (chopped)
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • to taste salt
  • to taste pepper

Instructions

  1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes.
  2. Drain the pasta in a colander and rinse thoroughly with cold water to stop the cooking process. Set aside.
  3. In a large mixing bowl, combine the drained sweet corn, diced red bell pepper, chopped red onion, halved cherry tomatoes, crumbled cotija cheese, and chopped cilantro.
  4. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and a pinch of salt and pepper until smooth.
  5. Add the cooked and cooled pasta to the mixing bowl with the vegetables. Pour the dressing over the top.
  6. Gently mix everything together using a wooden spoon or spatula until the pasta and vegetables are evenly coated in the dressing.
  7. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld together.

Notes

This salad can be stored in an airtight container in the fridge for up to 3 days. For extra flavor, consider adding diced avocado or leftover grilled vegetables.

Nutrition

Find it online: https://pinrecipezbylinaa.com/best-mexican-street-corn-pasta-salad/

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