Description
A vibrant salad bursting with flavor, featuring creamy dressing, sweet corn, and zesty lime, perfect as a summer side or main dish.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup corn kernels (fresh, frozen, or canned)
- 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 by grilling fresh corn and cutting kernels off the cob or using frozen/canned corn.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to create the dressing.
- In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
- Pour the dressing over the pasta mixture, tossing until thoroughly coated.
- Chill the salad in the refrigerator for at least 30 minutes.
- Serve chilled, garnished with additional lime wedges if desired.
Notes
For a spicier kick, add diced jalapeño or cayenne to the dressing. Let the salad chill longer than 30 minutes for better flavor melding.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing/Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Mexican, pasta salad, street corn, summer salad, elote, vegetarian