Description
Bursting with the bold flavors of Mexican street corn, this vibrant pasta salad is a perfect side dish for summer gatherings or a satisfying main course. The creamy, zesty dressing coats tender pasta, sweet corn kernels, and crumbled cotija cheese, creating a delightful contrast of textures and tastes.
Ingredients
– 8 ounces elbow macaroni
– 2 cups frozen corn kernels, thawed
– 1 cup crumbled cotija cheese
– 1/2 cup chopped fresh cilantro
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon chili powder
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Cook the elbow macaroni according to package instructions. Drain and rinse with cold water to cool.
2. In a large bowl, combine the cooked and cooled macaroni, thawed corn kernels, crumbled cotija cheese, and chopped cilantro.
3. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and black pepper.
4. Pour the dressing over the pasta salad and gently toss to coat evenly.
5. Refrigerate the Mexican Street Corn Pasta Salad for at least 30 minutes to allow the flavors to meld.
6. Serve chilled, garnished with additional lime wedges and a sprinkle of chili powder, if desired.
Notes
This pasta salad can be made a day in advance. The flavors will continue to develop in the refrigerator. If the salad seems dry, you can add a tablespoon or two of additional mayonnaise or sour cream before serving.
- Prep Time: 15
- Cook Time: 15
- Category: Sides
- Method: No-Cook
- Cuisine: Mexican