Description
Mexican Street Corn Pasta Salad is a vibrant and refreshing dish that brings the lively flavors of classic Mexican street corn right to your picnic table. With sweet grilled corn, zesty lime, and creamy dressing mingling with tender elbow macaroni, this salad is a crowd-pleaser for any occasion. Ideal for summer barbecues and potlucks, it’s as easy to prepare as it is delicious!
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups fresh or grilled corn
- 1 small red onion, diced
- 1 tsp chili powder
- ½ cup sour cream
- Juice of 1 lime
- A handful of fresh cilantro, chopped (optional)
- Salt and pepper to taste
Instructions
- Cook elbow macaroni in salted boiling water until al dente. Drain and rinse under cold water; set aside.
- Grill or char corn until slightly blackened. If using canned or frozen corn, drain and thaw.
- In a large bowl, combine cooked macaroni, corn, diced red onion, and chili powder; mix gently.
- In a separate bowl, whisk together sour cream and lime juice until smooth. Season with salt and pepper.
- Pour dressing over the pasta mixture; toss until evenly coated.
- Chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 370mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg