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Mexican Street Corn Pasta Salad


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  • Author: Lina Judi
  • Total Time: 25 minutes

Description

A vibrant and flavorful pasta salad featuring charred corn, bell peppers, and creamy dressing, inspired by classic Mexican street corn.


Ingredients

Scale
  • 2 cups elbow macaroni
  • 2 cups fresh corn kernels or 1 can of corn, drained
  • 1 red bell pepper, diced
  • 1/2 cup diced red onion
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  • Cook the elbow macaroni according to package instructions. Drain and set aside to cool.
  • In a large skillet over medium heat, cook the corn kernels until they are lightly charred, about 5-7 minutes. Remove from heat and let cool.
  • In a large bowl, combine the cooked macaroni, charred corn, red bell pepper, and red onion.
  • In a separate bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
  • Pour the dressing over the pasta mixture and toss to coat evenly.
  • Gently fold in the crumbled cotija cheese and chopped cilantro.
  • Refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

For added spice, consider incorporating jalapeños or a dash of hot sauce.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes