Go Back
–+ servings

Mexican Street Corn Pasta Salad

A delightful twist on traditional Mexican street corn, this pasta salad combines sweet corn, creamy dressing, and fresh vegetables for a refreshing side dish.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Salad, Side Dish
Cuisine Mexican
Servings 6 servings
Calories 290 kcal

Equipment

Ingredients
  

Pasta

  • 2 cups uncooked elbow macaroni This pasta serves as the base of the salad.
  • 1 cup corn kernels Fresh, frozen, or canned corn can be used.
  • 1 cup cherry tomatoes Halved for easy eating.
  • 1/2 cup red onion Finely chopped.
  • 1/2 cup cilantro Chopped.
  • 1/2 cup crumbled feta cheese Adds creaminess and a salty kick.
  • 1/2 cup mayonnaise Key ingredient in the dressing.
  • 1/4 cup sour cream Adds tangy flavor.
  • 2 tablespoons lime juice Fresh lime juice adds brightness.
  • 1 teaspoon chili powder Gives mild heat.
  • 1/2 teaspoon garlic powder Adds depth to the flavor.
  • Salt and pepper To taste.

Instructions
 

  • Cook the pasta in salted boiling water until al dente, about 10 minutes. Drain and rinse under cold water.
  • Prepare the corn by removing kernels from fresh corn or thawing frozen corn.
  • Mix the dressing by whisking together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.
  • Combine corn, cherry tomatoes, red onion, cilantro, feta cheese, and cooled macaroni in a large bowl. Pour dressing over and toss to combine.
  • Chill the salad in the refrigerator for at least 30 minutes before serving.

Notes

For best flavor, let the salad chill for a few hours or overnight.

Nutrition

Calories: 290kcalProtein: 8gSodium: 400mg
Keyword elote, pasta salad
Tried this recipe?Let us know how it was!