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–+ servings
Nicole Grace

Mexican Street Corn Pasta Salad: A Tasty Twist Awaits!

A refreshing and flavorful Mexican Street Corn Pasta Salad that combines the classic flavors of street corn with pasta for a delicious twist.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mexican
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces elbow macaroni
  • 1 cup corn kernels fresh, frozen, or canned
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup crumbled feta cheese
  • 1/4 cup mayonnaise
  • 1/4 cup 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. Set aside.
  2. In a large mixing bowl, combine the corn, red bell pepper, red onion, cilantro, and feta cheese.
  3. In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
  4. Add the cooled macaroni to the vegetable mixture and pour the dressing over the top. Gently toss until everything is well combined.
  5. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Before serving, give the salad a gentle stir and adjust seasoning if necessary.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 25gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 15mgSodium: 300mgFiber: 2gSugar: 2g

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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