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Delicious Mexican Street Corn Pasta Salad Recipe

Mexican Street Corn Pasta Salad made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 8 oz elbow macaroni
  • 2 cups corn kernels
  • 1/2 cup diced red onion
  • 1 cup cherry tomatoes halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/4 cup chopped cilantro
  • Salt and pepper to taste

Method
 

  1. Cook the macaroni according to package instructions until al dente.
  2. Drain the pasta and rinse under cold water to stop the cooking process.
  3. In a large bowl, combine the zucchini, corn, diced onion, and cherry tomatoes.
  4. Add the cooled pasta to the vegetable mixture along with feta cheese, mayonnaise, lime juice, chili powder, and cilantro.
  5. Toss everything gently until well combined, then season with salt and pepper to taste.
  6. Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
  7. Serve chilled, garnished with additional cilantro if desired.