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Patricia

Mexican Street Corn Pasta Salad: A Refreshing Delight!

A refreshing and flavorful Mexican Street Corn Pasta Salad that combines the sweetness of corn with the creaminess of feta and a zesty dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mexican
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups uncooked elbow macaroni
  • 1 can 15 ounces sweet corn, drained
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

  1. Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool.
  2. In a large mixing bowl, combine the cooked macaroni, sweet corn, cherry tomatoes, red onion, feta cheese, and cilantro.
  3. In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
  4. Pour the dressing over the pasta mixture and toss until everything is evenly coated.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Before serving, give the salad a good stir and adjust seasoning if necessary.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 15mgSodium: 300mgFiber: 2gSugar: 3g

Notes

  • For a spicier kick, add diced jalapeños or a dash of hot sauce to the dressing.
  • You can substitute the elbow macaroni with any pasta shape you prefer, such as rotini or penne, for a different texture.

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