Mexican Street Corn Pasta Salad (Printer-Friendly)
A vibrant salad combining corn, pasta, veggies, cotija cheese, and a zesty dressing for any occasion.
# List of Ingredients:
→ Salad Base
01 -
8 ounces elbow macaroni
02 -
1 cup corn kernels, fresh, frozen, or canned
03 -
1 cup cherry tomatoes, halved
04 -
1/2 cup red onion, finely chopped
05 -
1/2 cup cilantro, chopped
06 -
1/2 cup cotija cheese, crumbled
→ Dressing
07 -
1/4 cup mayonnaise
08 -
1/4 cup sour cream
09 -
2 tablespoons lime juice
10 -
1 teaspoon chili powder
11 -
Salt to taste
12 -
Black pepper to taste
# Preparation Steps:
01 -
Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to the package directions until al dente, about 8-9 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
02 -
If using fresh corn, cut kernels off the cob. If using frozen corn, thaw completely. For canned corn, drain and rinse thoroughly.
03 -
In a small mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and black pepper until smooth and well-combined.
04 -
In a large bowl, mix cooked macaroni, corn kernels, cherry tomatoes, red onion, cilantro, and cotija cheese. Pour dressing over ingredients and toss gently until everything is evenly coated.
05 -
Cover the salad and refrigerate for at least 30 minutes to allow flavors to develop. Stir gently before serving and adjust seasoning as desired.
# Additional Suggestions:
01 -
For best texture and flavor, use freshly cooked corn if available, and chill the salad before serving to allow flavors to meld.
02 -
Diced jalapeños or a sprinkle of extra chili powder can add more heat if desired.