Description
A vibrant and creamy Mexican Street Corn Pasta Salad combining tender elbow macaroni with sweet corn, zesty lime, and smoky spices, all coated in a tangy mayonnaise and sour cream dressing, topped with crumbled cotija cheese and fresh cilantro for a perfect summer side dish.
Ingredients
Scale
Pasta and Corn
- 8 oz elbow macaroni or small pasta of choice
- 2 cups corn kernels (fresh, grilled, or frozen and thawed)
Dressing
- 1/3 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Mix-ins and Garnish
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely chopped red onion
- 1 jalapeño, seeded and minced (optional)
Instructions
- Cook the Pasta: Cook the elbow macaroni according to the package instructions until al dente, then drain and rinse it under cold water to stop the cooking process and cool it down.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
- Combine Ingredients: Add the cooked pasta, corn kernels, crumbled cotija cheese, chopped cilantro, finely chopped red onion, and minced jalapeño (if using) to the bowl with the dressing.
- Toss the Salad: Toss everything together thoroughly until every bite of pasta is evenly coated with the flavorful dressing and all ingredients are well distributed.
- Chill Before Serving: Refrigerate the salad for at least 30 minutes to allow the flavors to meld and develop fully.
- Final Seasoning Check: Before serving, taste the salad and adjust seasoning with additional salt, pepper, or lime juice if needed for brightness.
Notes
- For an extra smoky flavor, use grilled or charred corn kernels.
- To make the salad a complete meal, add diced grilled chicken or black beans for additional protein.
- This pasta salad can be made a day ahead and stored in the refrigerator; flavors improve with time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, No-Cook Assembly
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg
