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
- 2-3 large cobs of corn
- 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
- 1/2 cup plain greek yogurt
- 1/2 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.
- Using a sharp knife, cut the corn off the cob. Heat a large skillet over medium-high heat with a small amount of olive oil. Once hot, add in the corn and cook for about 5-10 minutes until tender and some of the pieces are beginning to brown.
- 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 immediately 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.
If you don't have fresh corn on the cob you can use canned corn, just remember to drain the can before using.
For extra flavor, try grilling your corn on the cob!