Description
A flavorful pasta salad inspired by Mexican street corn.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups corn (fresh or frozen)
- 1/2 cup red onion, diced
- 1/2 cup cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup lime juice
- 1 tsp chili powder
- 1/2 cup cotija cheese, crumbled
- Salt and pepper to taste
Instructions
- Cook the macaroni according to package instructions. Drain and let cool.
- In a large bowl, combine corn, red onion, and cilantro.
- Add the cooled macaroni to the bowl.
- In a separate bowl, mix mayonnaise, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to combine.
- Gently fold in cotija cheese.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Adjust seasoning to taste.
- Can be made a day in advance for better flavor.
- Substitute Greek yogurt for mayonnaise for a lighter option.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
Keywords: Mexican Street Corn Pasta Salad