Description
A refreshing and flavorful Mexican Street Corn Pasta Salad that combines the sweetness of corn with the creaminess of feta and a zesty dressing.
Ingredients
Scale
- 2 cups uncooked elbow macaroni
- 1 can (15 ounces) corn kernels, 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
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked macaroni, corn, cherry tomatoes, red onion, feta cheese, and cilantro.
- In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss until everything is well coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled, garnished with additional cilantro if desired.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the dressing.
- Substitute the elbow macaroni with whole wheat pasta or gluten-free pasta for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg