Description
A delightful fusion of flavors that embodies the vibrant spirit of Mexican street food, perfect for potlucks, barbecues, or a light dinner.
Ingredients
- 8 ounces elbow macaroni
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta in salted water until al dente, then drain and rinse with cold water.
- Prepare the corn by grilling or using frozen/canned corn.
- Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a small bowl to make the dressing.
- Combine the cooled pasta, corn, tomatoes, red onion, cilantro, and cotija cheese in a large mixing bowl.
- Dress the salad by pouring the dressing over the pasta mixture and tossing gently.
- Chill in the refrigerator for at least 30 minutes to meld the flavors.
- Serve chilled, garnished with lime wedges if desired.
Notes
Feel free to customize with additional vegetables or swap cotija for feta. Use fresh lime juice for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican