Mexican Street Corn Pasta Salad: A Must-Try Easy Delight
Mexican Street Corn Pasta Salad is a must-try dish!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook, Boiling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 can corn, drained
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup cilantro, chopped
- 1 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Cook the macaroni according to package instructions. Drain and let cool.
- In a large bowl, combine corn, tomatoes, red onion, cilantro, and cotija cheese.
- Add the cooled macaroni to the bowl and mix well.
- In a small bowl, whisk together mayonnaise, lime juice, chili powder, and salt.
- Pour the dressing over the pasta salad and toss to coat.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- This salad tastes even better the next day!
- Feel free to add more vegetables like bell peppers or jalapeños for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Mexican Street Corn Pasta Salad, pasta salad, easy recipes, summer recipes