With an abundance of corn, Mom and I decided that we needed to find other recipes and ways to use it so we were not have corn on the cob every night! First up was Street Corn Macaroni Salad.
Here is what you need: macaroni (used about ½ box), red onions, peppers, grilled corn (cut off the cob), cilantro (which we were missing lol), salt, pepper, chili powder, garlic powder, elote seasoning and cayenne pepper. Then for the dressing we used mayo, sour cream, lime juice and zest, salt and pepper. Lastly, some grated queso fresco.
First start your pasta water to prepare the noodles. Dad was grilling the corn for us! Next mix the dressing ingredients adding some of the seasonings as well and then let it sit. We didn’t have sour cream, so we replaced it with milk, lemon juice and butter. As the noodles cooked, I chopped the onions and peppers while mom cut the corn off the cob. Mixed the veggies together seasoning them with a variety of seasoning. Once the noodles were done, we add them to the bowl, with the salad dressing and mixed until well combined. Last minute we added some chopped cucumber for added crunch and then top with grated queso fresco!
It was a delicious twist on macaroni salad and the perfect meal prep for lunches during the week! A few days I added some mozzarella balls, because who doesn’t love more cheese! LOL Do you have a favorite macaroni salad I should try? I think next time mom and I want to try a pickle macaroni salad. Comment below your favorite twist!
Live to Eat,