Mexican Street Corn Pasta Salad
A bright and creamy pasta salad featuring sweet corn, tangy lime, and salty feta, perfect for summer gatherings and meal prep.
Ingredients
Pasta Base
- 8 oz pasta Any short pasta like elbow, rotini, or shells.
Vegetables
- 2 cups corn (fresh or canned) Can use grilled, canned, or frozen corn.
- 1/2 cup red onion, diced Use green onions if preferred.
- 1/2 cup cilantro, chopped Can substitute with flat-leaf parsley.
- 1 cup cherry tomatoes, halved Adds freshness and color.
- 1 whole avocado, diced Add just before serving for best texture.
Dressing
- 1/4 cup mayonnaise For creaminess.
- 1/4 cup sour cream Can substitute with Greek yogurt.
- 1 tbsp lime juice Fresh lime juice is preferable.
- 1 tbsp chili powder Can adjust based on spice preference.
- to taste Salt and pepper Enhances overall flavor.
Toppings
- 1/2 cup feta cheese, crumbled Can substitute with cotija or omitted for dairy-free.
Instructions
Prepare Pasta
- Bring a big pot of salted water to a boil and cook pasta according to package directions, usually about 8-10 minutes. Drain and let cool.
Combine Vegetables
- In a large bowl, combine corn, red onion, cilantro, cherry tomatoes, and avocado.
Make Dressing
- In a smaller bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Adjust seasoning to taste.
Combine All
- Pour the dressing over the pasta and vegetable mixture and toss gently until everything is well coated.
- Garnish with feta cheese. Serve chilled or at room temperature.
Notes
Can be made ahead of time; add avocado right before serving. Keeps well in the fridge for up to 3 days. Different pasta shapes can be used based on preference.