Mexican Street Corn Macaroni Salad

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Last week I mentioned my obsession with corn. That obsession continues, with corn in all forms. I just discovered that I could have a box of local decorative goodies delivered to my home including mini pumpkins, gourds, and Indian corn! How exciting is that? To celebrate, I decided to use [edible] corn in this delicious Mexican Street Corn Macaroni Salad. Unique and flavorful, fans of Mexican street corn are going to love you for making this. Word to the wise, either serve it immediately, or, if you want to make it ahead, do not combine the dressing with the pasta or it will absorb it all and your salad will be dry. To keep it creamy, add it together just before serving.

Mexican Street Corn Macaroni Salad

 8 oz. elbow macaroni, cooked, drained, and cooled

1 c. canned corn, drained

½ c. feta cheese, crumbled

2 T. finely chopped parsley, plus more for garnish*

⅓ c. sour cream

¼ c. mayonnaise

¼ t. chili powder

¼ t. onion powder

¼ t. salt

Few gratings freshly ground black pepper

Pinch garlic powder

Pinch smoked paprika

Pinch cumin

1 T. fresh lime juice

1 t. lime zest

In a large mixing bowl, whisk together the sour cream, mayonnaise, chili powder, onion powder, salt, ground black pepper, garlic powder, and lime juice.

 Add the pasta, corn, parsley, and lime zest. Toss to coat.

 Next, add ¼ cup of the feta. Gently toss into the pasta mixture. Transfer to serving dish. Top with remaining feta and more parsley. Serve.

 If you prefer to serve later, keep dressing separate from the pasta mixture and combine just before serving in a festive bowl.

 *You can use cilantro if you prefer.