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Silvia

Mexican Street Corn Pasta Salad: A Delightful Twist!

A refreshing and flavorful Mexican Street Corn Pasta Salad that combines the classic flavors of street corn with pasta for a delightful twist.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mexican
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool. Set aside.
  2. In a large mixing bowl, combine the corn, cherry tomatoes, red onion, cilantro, and feta cheese.
  3. In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
  4. Add the cooled macaroni to the vegetable mixture and pour the dressing over the top. Toss gently to combine all ingredients evenly.
  5. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Before serving, give the salad a good stir and adjust seasoning if necessary.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 15mgSodium: 300mgFiber: 2gSugar: 3g

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.

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