Description
A delicious and creamy pasta salad featuring street corn, perfect for summer gatherings.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese (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, red bell pepper, red onion, and cilantro.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
- Add the cooked macaroni to the bowl with the vegetables. Pour the dressing over the pasta and mix until everything is well combined.
- If using, gently fold in the crumbled feta cheese.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled and enjoy!
Notes
- For a spicy kick, add diced jalapeños or a dash of hot sauce to the dressing.
- Substitute the elbow macaroni with whole wheat pasta or gluten-free pasta for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg