Description
Indulge in a refreshing Mexican street corn pasta salad, where tender elbow macaroni meets sweet, smoky corn and juicy cherry tomatoes. Tossed in a creamy lime dressing and garnished with fresh cilantro, each bite bursts with vibrant flavors. Perfect for summer gatherings or casual picnics, this easy-to-make dish is visually appealing and sure to impress your guests.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons lime juice (freshly squeezed)
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni in a pot of salted boiling water until al dente. Drain and let cool.
- In a skillet over medium heat, sauté the corn kernels for about five minutes until slightly charred.
- In a large bowl, combine the cooled pasta, sautéed corn, cherry tomatoes, red onion, and cilantro.
- In a separate bowl, whisk together mayonnaise, lime juice, salt, and pepper until smooth. Mix well.
- Pour the dressing over the pasta salad mixture and gently toss until combined.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 2g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: - For added spice, mix in diced jalapeños or sprinkle cayenne pepper into the dressing. - Swap elbow macaroni for quinoa for a gluten-free option. - Store leftovers in an airtight container in the fridge for up to three days.