Mexican Street Corn Pasta Salad: The Best Easy Summer Dish
A delightful Mexican Street Corn Pasta Salad perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup corn kernels
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 lime, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese
Instructions
- Cook the macaroni according to package instructions; drain and set aside to cool.
- In a large bowl, combine the corn, mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.
- Add the cooled macaroni and mix well.
- Stir in the cilantro and cotija cheese.
- Refrigerate for at least 30 minutes before serving.
Notes
- For extra flavor, grill the corn before adding it to the salad.
- This salad works well as a side dish or a main dish.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg