Description
A vibrant pasta salad that combines the flavors of Mexican street corn with elbow macaroni for a fresh and delightful dish.
Ingredients
Scale
- 8 oz. elbow macaroni
- 2 cups corn kernels (fresh or frozen)
- 1 red bell pepper, finely chopped
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, diced
- 1 avocado, diced
- ¼ cup cilantro, chopped
- ¼ cup mayonnaise (or Greek yogurt)
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- ½ cup crumbled cotija cheese (or feta)
Instructions
- Boil a pot of salted water and cook the elbow macaroni until al dente, about 8-10 minutes. Drain and rinse under cold water.
- If using fresh corn, grill or boil it until tender. If using frozen corn, microwave or sauté until warmed through.
- In a large bowl, mix the cooled pasta, corn, red bell pepper, cherry tomatoes, red onion, avocado, and cilantro.
- In another bowl, whisk together the mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper.
- Pour the dressing over the salad and mix until everything is coated. Chill in the fridge for at least 30 minutes.
Notes
Add diced jalapeños for a spicy kick or include grilled chicken or shrimp for a heartier salad. Store leftovers in an airtight container for up to 3 days. Fresh avocado is recommended when serving leftovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg