Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad will be your new go-to for potlucks! Loaded with vegetables like grilled corn and smothered in a sour cream, mayonnaise, and chipotle creamy dressing, this tastes just like Mexican street food in pasta form! Perfect for making ahead and sharing.
Ingredients
- 2 cups uncooked elbow macaroni
- 1/2 cup cotija cheese
- 1 medium red bell pepper, diced
- 1/2 cup red onion, diced
- 1/4 cup green onion, sliced
- 4 small ears of corn, husked, (if using large pieces of corn do 3)
- olive oil for brushing corn
Dressing
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chipotle chili powder
- 1/2 tsp cumin
- 1 lime, juiced
- salt and pepper, to taste
Instructions
- Boil pasta according to package instructions until al dente. Drain, rinse with cold water and set aside.
- While the pasta is cooking rub the outside of the husked corn with oil. Preheat grill to 400 degrees. Grill corn for 15 minutes rotating every 5 minutes or so. Cook until corn is tender and has a nice char. Remove from the grill and allow the corn to cool before cutting the corn off of the cobb.
- Add the boiled pasta, corn, cojita cheese, bell pepper, red onion and green onion to a large bowl. Pour in dressing and toss to combine.
Dressing
- Combine all of the ingredients in a small bowl and whisk to combine. Set aside until you are ready to toss the salad together.
Notes
Note: If making this in advance double the sauce. It will soak it up overnight in the fridge.
Nutrition Information
Calories: 350kcalCarbohydrates: 50gProtein: 10gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 21mgSodium: 221mgPotassium: 357mgFiber: 4gSugar: 6gVitamin A: 929IUVitamin C: 34mgCalcium: 98mgIron: 1mg