Description
A vibrant and flavorful Mexican Street Corn Pasta Salad combining tender elbow macaroni with charred corn, creamy lime-spiced dressing, and tangy cotija cheese. Perfect as a refreshing side dish or a light vegetarian main course.
Ingredients
Scale
Pasta and Corn
- 8 oz elbow macaroni or rotini pasta
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 jalapeño (seeded and finely chopped, optional)
Instructions
- Cook the Pasta: Cook the elbow macaroni or rotini according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
- Char the Corn: Heat olive oil in a skillet over medium-high heat. Add the corn kernels and cook for 5 to 7 minutes, stirring occasionally, until the corn is slightly charred and caramelized. Remove from heat and allow to cool.
- Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, freshly squeezed lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
- Combine Ingredients: To the dressing, add the cooked and cooled pasta, charred corn, crumbled cotija cheese, chopped fresh cilantro, diced red onion, and finely chopped jalapeño if using. Toss everything gently until the pasta is evenly coated with the dressing and ingredients are well incorporated.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled for a refreshing and zesty dish.
Notes
- For a lighter version, substitute Greek yogurt for the sour cream.
- Add grilled chicken or black beans to increase protein for a heartier main dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
