Mexican Street Corn Pasta Salad (Ready-to-Print Version)
Corn, fresh veggies, creamy dressing, and zesty lime combine for a colorful, crowd-pleasing pasta salad.
# What You’ll Need:
→ Pasta Base
01 -
8 ounces elbow macaroni
→ Vegetables and Herbs
02 -
1 cup corn kernels, fresh, frozen, or drained canned
03 -
1 cup cherry tomatoes, halved
04 -
0.5 cup red onion, finely chopped
05 -
0.5 cup cilantro, chopped
→ Cheese
06 -
0.5 cup cotija cheese, crumbled
→ Dressing
07 -
0.25 cup mayonnaise
08 -
0.25 cup sour cream
09 -
2 tablespoons lime juice
10 -
1 teaspoon chili powder
11 -
salt and black pepper to taste
# Step-by-Step Guide:
01 -
Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 7 to 9 minutes until al dente. Drain and rinse under cold water to cool and prevent sticking. Set aside.
02 -
If using fresh corn, remove kernels from the cob. If using frozen corn, thaw completely. If using canned corn, drain and rinse well. Set prepared corn aside.
03 -
In a small bowl, combine mayonnaise, sour cream, lime juice, chili powder, salt, and black pepper. Whisk until smooth and well blended.
04 -
In a large mixing bowl, add cooked pasta, corn kernels, halved cherry tomatoes, chopped red onion, chopped cilantro, and crumbled cotija cheese. Pour dressing over the salad and gently toss until ingredients are evenly coated.
05 -
Cover and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, stir and adjust seasoning with additional salt, pepper, or lime juice as desired.
# Handy Tips:
01 -
For optimal texture, cook pasta al dente and rinse after cooking to stop further softening. Chill salad before serving to enhance flavors and keep ingredients crisp.
02 -
Freshly chopped vegetables and herbs yield the brightest flavor. Adjust dressing to achieve your preferred balance of creaminess and zing.
03 -
If preparing ahead, reserve a portion of dressing to refresh the salad before serving.