Mexican Street Corn Pasta Salad
Bring to your next barbecue or serve on the side of burgers or chicken!
Ingredients
Pasta Salad
- 2 cups uncooked macaroni noodles
- 2 large cobs of corn or 15 oz can of corn drained
- 1 red bell pepper (about 1 cup) chopped
- 1/3 cup red onion diced
- 1/3 cup cilantro chopped
- 1/2 cup cotija cheese crumbled
Dressing
- 1/3 cup plain greek yogurt
- 1/3 cup mayonnaise
- 1 lime, juiced (about 3 tbsp)
- 1 tsp chili powder
- 1/2 tsp salt
Instructions
- Cook noodles according to package directions. Drain and set aside.
- If you are using fresh corn on the cob, remove the husk and boil the corn for about 10 minutes. Once cool, cut the corn off the cob. If using canned corn, drain the liquid.
- In a small bowl mix together the Greek yogurt, mayonnaise, lime juice, chili powder, paprika, and salt.
- In a large bowl mix the pasta, corn, red bell pepper, red onion, cilantro, and cotija cheese.
- Add dressing to the pasta salad and mix. Serve or store in the fridge for later! If you are making this more than 3-4 hours ahead of time, wait to add the dressing until before serving as this will make the dish creamier because the pasta will not soak up as much of the dressing beforehand.
Notes
You can use all mayonnaise or all plain Greek yogurt if you don't want to do a combination of the two. The mayonnaise will make it a bit more flavorful and creamy while the Greek yogurt will make it lighter!
You can substitute feta for the cotija cheese.
For extra flavor, try grilling your corn on the cob!