Mexican Street Corn Pasta Salad (Printable Version)
A flavorful pasta salad featuring corn, cherry tomatoes, creamy dressing, and cotija cheese for vibrant taste.
# Ingredients:
→ Pasta and Corn
01 -
227 grams elbow macaroni
02 -
240 milliliters corn kernels (fresh, frozen, or canned, drained)
→ Vegetables
03 -
160 grams cherry tomatoes, halved
04 -
80 grams red onion, finely chopped
05 -
15 grams fresh cilantro, chopped
→ Cheese
06 -
60 grams crumbled cotija cheese
→ Dressing
07 -
60 milliliters mayonnaise
08 -
60 milliliters sour cream
09 -
30 milliliters lime juice
10 -
5 grams chili powder
11 -
Salt and black pepper to taste
# Steps:
01 -
Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 7 to 9 minutes until al dente. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.
02 -
If using fresh corn, remove kernels from cob by slicing downward with a sharp knife. Thaw frozen corn or drain and rinse canned corn to reduce sodium. Set aside.
03 -
In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and combined.
04 -
In a large bowl, combine cooked macaroni, corn, halved cherry tomatoes, finely chopped red onion, chopped cilantro, and crumbled cotija cheese. Pour dressing over mixture and gently toss to coat evenly.
05 -
Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, gently stir and adjust seasoning if necessary.
# Notes:
01 -
Cook pasta al dente and rinse under cold water to prevent mushiness. Use fresh corn for best flavor; if using frozen or canned, drain and rinse to reduce salt content. Adjust dressing ingredients to taste. Chill salad at least 30 minutes before serving to enhance flavor melding.