Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a vibrant dish that beautifully combines the beloved flavors of elote with pasta. This refreshing salad features sweet corn, creamy dressing, and zesty lime, making it an ideal choice for barbecues, potlucks, or as a delightful side at any meal. With its colorful presentation and irresistible taste, it’s sure to impress your family and friends while keeping them coming back for more.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups fresh sweet corn (about 2 ears)
- 1 cup crumbled cotija cheese
- ½ cup chopped fresh cilantro
- ¼ cup freshly squeezed lime juice (about 2 limes)
- ½ cup mayonnaise
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water.
- Grill or boil the corn on the cob until tender (about 8-10 minutes). Allow cooling slightly before cutting off the kernels.
- In a bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- In a large mixing bowl, combine cooked macaroni, corn kernels, cilantro, and cotija cheese. Pour the dressing over and toss gently to coat.
- Cover and refrigerate for at least one hour before serving to let flavors meld.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg