Easy Mexican Street Corn Pasta Salad
A delightful fusion of Mexican street corn flavors with hearty pasta, perfect for summer gatherings and easy to prepare in under 30 minutes.
Ingredients
Pasta and Corn Base
- 8 oz pasta (small shapes like elbow or rotini)
- 2 cups sweet corn (fresh, frozen, or canned) Grilled corn is recommended for added flavor.
Creamy Dressing
- 1/2 cup mayonnaise Hellmann’s or an organic brand recommended.
- 1/4 cup sour cream Greek yogurt can be substituted for a healthier option.
- 1 piece lime (juiced) Fresh lime juice is best.
Flavor Enhancers
- 1/2 cup crumbled feta cheese Madur recommended for superior flavor.
- 1/4 cup chopped cilantro Fresh cilantro adds a wonderful note.
- 1/2 teaspoon chili powder Adjust according to spice tolerance.
- Salt and pepper to taste
Instructions
Preparation
- Bring a pot of salted water to a boil. Add pasta and cook according to package instructions (7-9 minutes for al dente). Drain and cool.
- In a large mixing bowl, combine the cooled pasta, sweet corn, mayonnaise, sour cream, lime juice, feta cheese, cilantro, chili powder, and salt and pepper. Fold gently but thoroughly.
- Mix well until all ingredients are beautifully blended and colorful.
- Cover with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
- Once chilled, give a quick stir, adjust seasonings if necessary, and serve cold.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. The salad is better when made the day before. For vegan options, swap mayo for plant-based mayo and omit cheese. For added protein, consider grilled chicken or shrimp.