Description
This Mexican Street Corn Pasta Salad features al dente pasta mixed with sweet corn, cherry tomatoes, creamy avocado, and tangy feta, all drizzled with a zesty lime dressing. It’s a colorful and refreshing dish, perfect for picnics and barbecues!
Ingredients
Scale
- 8 ounces of pasta (rotini or penne preferred)
- 2 cups of corn (fresh, frozen, or canned)
- 1 cup of cherry tomatoes, halved
- 1/2 cup of red onion, finely chopped
- 1/2 cup of cilantro, chopped
- 1 avocado, diced
- 1/2 cup of crumbled feta cheese
- 1/4 cup of mayonnaise
- 1/4 cup of sour cream
- 2 tablespoons of lime juice (freshly squeezed is best)
- 1 teaspoon of chili powder
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- Optional: lime wedges and extra cilantro for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (about 8-10 minutes). Stir occasionally to prevent sticking.
- Drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside to drain completely.
- If using fresh corn, grill or boil it. For grilling, husk the corn, brush with olive oil, and grill over medium heat for 10-15 minutes, turning occasionally until charred. For boiling, add corn to boiling water for 5-7 minutes. If using frozen corn, thaw it in the microwave or at room temperature.
- Let the corn cool for a few minutes before cutting the kernels off the cob (if using fresh). If using frozen or canned corn, ensure it’s drained and cooled.
- While the pasta and corn cool, chop the cherry tomatoes, finely chop the red onion, and dice the avocado.
- In a large mixing bowl, combine the corn, cherry tomatoes, red onion, and cilantro. Gently toss to mix.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper. Adjust seasoning to taste.
- Pour the dressing over the vegetable mixture and stir gently until well coated.
- Add the cooled pasta to the bowl with the dressed vegetables. Gently fold everything together until evenly mixed, being careful not to mash the avocado.
- Sprinkle crumbled feta cheese over the top and fold it in gently.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, give the salad a gentle stir and taste for seasoning. Adjust with salt, pepper, or lime juice as needed. Garnish with extra cilantro and lime wedges if desired.
- Enjoy this salad at picnics, barbecues, or as a side dish.
- Store any leftovers in an airtight container in the fridge.
Notes
- For a spicier kick, consider adding diced jalapeños to the salad.
- This salad can be made a day in advance for even better flavor.
- Feel free to substitute the feta with another cheese like cotija for a more authentic Mexican flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes