Description
A vibrant and flavorful Mexican Street Corn Pasta Salad that combines the tang of lime, the sweetness of corn, and the creaminess of cheese for a refreshing side dish.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and cool.
- In a large mixing bowl, combine the corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
- In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper.
- Add the cooled macaroni to the vegetable mixture and pour the dressing over the top.
- Gently toss to combine all ingredients evenly.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve chilled and enjoy!
Notes
- For added spice, consider adding diced jalapeños.
- This salad can be made a day in advance and stored in the fridge.
- Feel free to substitute the cotija cheese with feta if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3 grams
- Sodium: 450 milligrams
- Fat: 15 grams
- Saturated Fat: 3 grams
- Carbohydrates: 36 grams
- Fiber: 3 grams
- Protein: 8 grams
- Cholesterol: 15 milligrams