Easy Tasty Mexican Street Corn Pasta Salad
A vibrant Mexican-inspired pasta salad with sweet corn, tangy lime, and smoky chili. Creamy dressing, zesty citrus, and fresh herbs combine for a portable, crowd-pleasing dish perfect for summer meals.
- Prep Time: 15
- Cook Time: 8
- Total Time: 20
- Yield: 4 servings 1x
- Category: quick
- Method: Pasta Salad
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
8 oz elbow macaroni
1 cup corn kernels
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/2 cup fresh cilantro, chopped
1/2 cup crumbled cotija cheese (or feta if unavailable)
1/4 cup mayonnaise
1/4 cup sour cream
2 tbsp lime juice (about 2 limes)
1 tsp chili powder
Salt and pepper to taste
Instructions
Boil 4 quarts salted water
Add elbow macaroni, cook 7-9 minutes until al dente
Drain pasta, rinse under cold water to stop cooking, and let cool slightly
If using fresh corn, stand ear upright and slice kernels from cob. If using frozen/canned corn, rinse to remove excess starch/sodium
In a small bowl, whisk mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth
Combine cooked pasta, corn, cherry tomatoes, red onion, and cilantro in a large bowl
Drizzle dressing over the mixture and gently toss until evenly coated
Top with crumbled cotija cheese and additional lime juice for serving
Notes
Use canned or frozen corn for convenience. Cold pasta prevents clumping when mixing. Reserve extra lime juice as table topping. Cotija cheese is optional but enhances flavor. Substitute feta if cotija is unavailable.
Add avocado slices for a creamy texture alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 25mg
Find it online: https://yumandrun.com/tasty-mexican-street-corn-pasta-salad/