Description
Brighten up your meal with the Tasty Mexican Street Corn Pasta Salad, a delightful fusion of flavors that captures the essence of traditional elote. This vibrant dish features sweet corn, creamy cotija cheese, zesty lime juice, and fresh herbs mixed with perfectly cooked elbow macaroni. Ideal for summer barbecues or light lunches, this salad is not only visually stunning but also bursting with flavor. Serve it chilled for a refreshing treat that will impress your family and friends!
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup fresh corn (grilled or canned)
- 1 cup cotija cheese (crumbled)
- 1/4 cup lime juice (freshly squeezed)
- 1/2 cup chopped cilantro
- 1/4 cup diced red onion
- 1/2 cup mayonnaise
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni in salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.
- If using fresh corn, grill or boil it until tender, about 5-7 minutes. Cool and cut kernels off the cob; if using canned corn, drain well.
- In a large bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- Add the cooled pasta, corn, red onion, cilantro, and cotija cheese to the bowl. Gently toss to combine all ingredients.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Toss again before serving and garnish with extra cilantro or cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 3g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg