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