A creamy and flavorful pasta salad featuring street corn, perfect for summer gatherings.
Author:Isabella
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Salad
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
8 ounces elbow macaroni
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup diced red bell pepper
1/4 cup chopped fresh cilantro
1/4 cup crumbled cotija cheese (optional)
1 avocado, diced (optional)
Instructions
Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
In a large mixing bowl, combine the corn, mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and black pepper. Mix well until smooth.
Add the cooled macaroni, diced red bell pepper, and chopped cilantro to the bowl. Stir until all ingredients are well combined.
If using, gently fold in the diced avocado and crumbled cotija cheese.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled or at room temperature.
Notes
For added crunch, toss in some diced cucumber or sliced radishes.
Substitute Greek yogurt for sour cream for a healthier option.