Description
This Mexican Street Corn Pasta Salad is a delicious and vibrant twist on traditional pasta salad. Bursting with the bold flavors of Mexican street corn, it’s the perfect side dish for summer parties, potlucks, or a quick and satisfying lunch.
Ingredients
– 8 ounces elbow macaroni
– 2 cups frozen or canned corn kernels, grilled or charred
– 1/2 cup mayonnaise
– 1/2 cup sour cream
– 2 tablespoons fresh lime juice
– 1 teaspoon chili powder
– 1/2 teaspoon garlic powder
– 1/4 cup chopped fresh cilantro
– Salt and black pepper to taste
Instructions
1. Cook the elbow macaroni according to package instructions. Drain and rinse with cold water to cool completely.
2. In a large bowl, combine the cooked and cooled macaroni, grilled corn kernels, mayonnaise, sour cream, lime juice, chili powder, and garlic powder. Stir until well mixed.
3. Fold in the chopped cilantro and season with salt and black pepper to taste.
4. Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature, and enjoy!
Notes
For extra flavor, you can add diced red onion, chopped jalapeño, or a sprinkle of cotija cheese. This salad can be made a day in advance and stored in the refrigerator until ready to serve.
- Prep Time: 15
- Cook Time: 10
- Category: Salads and Bowls
- Method: Stovetop
- Cuisine: Mexican