Description
A vibrant pasta salad inspired by Mexican street corn, combining the creaminess of cotija cheese and a tangy dressing with fresh vegetables.
Ingredients
- 8 ounces elbow macaroni
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta in salted water until al dente according to package instructions; drain and rinse with cold water.
- Prepare the corn; if using fresh corn, grill it and cut the kernels off the cob. If using frozen or canned corn, ensure it’s properly thawed or rinsed.
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
- In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
- Pour the dressing over the pasta mixture and toss until well coated.
- Chill in the refrigerator for at least 30 minutes to let flavors meld.
- Serve chilled, with additional lime wedges if desired.
Notes
For an authentic street corn flavor, grill the corn if possible. Fresh, seasonal ingredients yield the best taste.
