Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that captures the essence of summer in every bite. This creamy, zesty salad combines sweet grilled corn, tender elbow macaroni, and fresh vegetables, all tossed in a tangy lime dressing. Perfect for barbecues, potlucks, or casual dinners, this salad is a crowd-pleaser that brings people together and adds a fiesta of flavors to your table.
Ingredients
Scale
- 1 cup elbow macaroni (uncooked)
- 2 ears fresh corn (grilled and kernels removed)
- 1 red bell pepper (diced)
- 1/4 cup fresh cilantro (chopped)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- Juice of 1 lime
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni in salted boiling water until al dente. Drain and rinse under cold water to cool.
- Grill the corn on medium-high heat for about 10 minutes until charred; let cool before cutting off the kernels.
- Dice the red bell pepper and chop cilantro.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Add cooked pasta, corn kernels, bell pepper, and cilantro to the dressing. Gently fold until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg