The Best Mexican Street Corn Pasta Salad
Enjoy this refreshing and flavorful Mexican Street Corn Pasta Salad at your next gathering or as a side dish to a barbecue!
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon or spatula
Ingredients
- 2 cups elbow macaroni uncooked
- 1 can sweet corn 15 oz, drained
- 1 each red bell pepper diced
- ½ cup red onion finely chopped
- 1 cup cherry tomatoes halved
- ½ cup cotija cheese crumbled
- ¼ cup fresh cilantro chopped
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- to taste salt
- to taste pepper
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes.
- Drain the pasta in a colander and rinse thoroughly with cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine the drained sweet corn, diced red bell pepper, chopped red onion, halved cherry tomatoes, crumbled cotija cheese, and chopped cilantro.
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and a pinch of salt and pepper until smooth.
- Add the cooked and cooled pasta to the mixing bowl with the vegetables. Pour the dressing over the top.
- Gently mix everything together using a wooden spoon or spatula until the pasta and vegetables are evenly coated in the dressing.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld together.
Notes
This salad can be made a day ahead of time. Just give it a gentle stir before serving.
Feel free to add avocado or jalapeños for an extra kick!
You can substitute cotija cheese with feta cheese if you prefer.