Print

Mexican Street Corn Pasta Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant pasta salad inspired by the flavors of Mexican street corn, featuring corn, tomatoes, and a creamy dressing.

Ingredients

Scale
  • 8 ounces elbow macaroni
  • 1 cup corn kernels
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1/2 cup cilantro, chopped
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. Cook the pasta in salted water until al dente according to package instructions; drain and rinse with cold water.
  2. Prepare the corn; grill it if using fresh corn and cut the kernels off the cob. If using frozen or canned corn, ensure it’s properly thawed or rinsed.
  3. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
  4. In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
  5. Pour the dressing over the pasta mixture and toss until well coated.
  6. Chill in the refrigerator for at least 30 minutes to let flavors meld.
  7. Serve chilled, with additional lime wedges if desired.

Notes

To enhance sweetness, grill the corn for a slight char. Adjust lime juice and chili powder for taste.

Nutrition

Find it online: https://sousviderecipe.com/mexican-street-corn-pasta-salad/