Description
A creamy and crunchy pasta salad bursting with flavors inspired by Mexican street corn, perfect for summer gatherings.
Ingredients
Scale
- 2 cups elbow macaroni (uncooked)
- 1 can sweet corn (15 oz, drained)
- 1 each red bell pepper (diced)
- 1/2 cup red onion (finely chopped)
- 1 cup cherry tomatoes (halved)
- 1/2 cup cotija cheese (crumbled)
- 1/4 cup fresh cilantro (chopped)
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes.
- Drain and Cool: Once cooked, drain the pasta in a colander and rinse thoroughly under cold water.
- Combine the Veggies: In a large mixing bowl, combine the drained corn, diced red bell pepper, chopped red onion, halved cherry tomatoes, crumbled cotija cheese, and chopped cilantro.
- Whisk the Dressing: In a small mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and a pinch of salt and pepper.
- Mix Together: Add the cooled pasta to the bowl of vegetables, and pour the creamy dressing over.
- Toss Gently: Using a wooden spoon or spatula, mix everything together to coat all components in the dressing evenly.
- Taste and Season: Sample the salad and adjust the seasoning with more salt and pepper if desired.
- Chill: Refrigerate the pasta salad for at least 30 minutes before serving.
Notes
This salad is best made a day in advance for deep flavor. You can substitute for vegan mayonnaise and sour cream for a vegan option.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg