Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad features bright corn, creamy dressing, and salty cotija cheese, making it a fresh and flavorful dish perfect for potlucks and picnics.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces elbow macaroni
- 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
- 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 water until al dente according to package instructions; drain and rinse with cold water.
- Prepare the corn (grill fresh corn and cut kernels off the cob, or use frozen/canned corn).
- Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a small bowl to make the dressing.
- Combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese in a large bowl.
- Pour the dressing over the pasta mixture and toss until well coated.
- Chill in the refrigerator for at least 30 minutes to let flavors meld.
- Serve chilled, with additional lime wedges if desired.
Notes
To make it more filling, consider adding black beans or diced avocado. You can also substitute feta cheese for cotija if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
Keywords: pasta salad, Mexican, street corn, cotija cheese, easy recipes, summer salad, potluck
Find it online: https://yourfavoriterecipes.com/mexican-street-corn-pasta-salad/