Description
A refreshing and flavorful Mexican Street Corn Pasta Salad that combines the classic flavors of street corn with pasta for a delightful twist.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool. Set aside.
- In a large mixing bowl, combine the corn, cherry tomatoes, red onion, cilantro, and feta cheese.
- In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
- Add the cooled macaroni to the vegetable mixture and pour the dressing over the top. Toss gently to combine all ingredients evenly.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a good stir and adjust seasoning if necessary.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the dressing.
- Substitute the elbow macaroni with whole wheat pasta or gluten-free pasta for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Refrigerating
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg