Mexican Street Corn Pasta Salad
A refreshing and flavorful pasta salad combining the vibrant taste of Mexican street corn with creamy dressing, perfect for picnics or barbecues.
Ingredients
Pasta and Vegetables
- 8 ounces elbow macaroni or any pasta of your choice Cooked al dente
- 2 cups fresh or frozen corn Thawed if frozen
- 1/2 cup bell peppers, diced Red or yellow for sweetness
- 1/4 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced Add fresh just before serving
Dressing
- 1/2 cup crumbled feta cheese For flavor and creaminess
- 1/4 cup mayonnaise
- 1/2 cup sour cream or plain yogurt
- 2 tablespoons lime juice Adjust based on taste
- 1 teaspoon chili powder Adjust based on heat preference
- Salt and pepper to taste
Instructions
Preparation
- Cook pasta according to package instructions. Once done, drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
- Prepare corn: If using fresh corn, grill on medium-high heat for about 10-12 minutes until cooked and charred. If using frozen corn, sauté it in a skillet over medium heat until heated through. Let it cool.
- In a large bowl, combine the cooled pasta, corn, diced bell peppers, red onion, cherry tomatoes, and cilantro. Gently toss to mix.
Dressing
- In a separate small bowl, whisk together the mayonnaise, sour cream (or yogurt), lime juice, chili powder, and a pinch of salt and pepper. Adjust seasoning to taste.
- Pour the dressing over the pasta salad mixture and mix gently to coat everything evenly.
- Add diced avocado and crumbled feta cheese to the salad, carefully folding them in to avoid mashing the avocado.
Serving
- Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Choose a vibrant bowl to serve and garnish with additional cilantro or lime wedges for extra flavor.
Notes
For meal prep, store in an airtight container. Avoid adding avocado until serving to keep it fresh. Great as a side dish or main course; pairs well with grilled meats. Consider variations by adding grilled chicken, shrimp, or chickpeas for a protein boost.