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Mexican Street Corn Pasta Salad

A refreshing and vibrant pasta salad that combines the flavors of Mexican street corn with pasta, colorful veggies, and a tangy dressing, perfect for warm gatherings any time of year.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz pasta (like rotini or fusilli)
  • 1 cup corn (fresh, frozen, or canned)
Vegetables
  • 1 each red bell pepper, diced
  • 1/2 cup red onion, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cilantro, chopped
  • 1 each avocado, diced Add last to prevent browning
Toppings
  • 1/2 cup feta cheese, crumbled Substitute with queso fresco or cheddar if desired
Dressing
  • 1/4 cup mayonnaise Use plant-based mayonnaise for vegan option
  • 1/4 cup sour cream Replace with vegan yogurt for vegan option
  • 1 each juice of 1 lime
  • 1 teaspoon chili powder
  • to taste salt and pepper

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil and cook pasta according to package instructions for about 8-10 minutes until al dente.
Prepare Your Vegetables
  1. While pasta cooks, chop the red bell pepper, red onion, cherry tomatoes, and cilantro. Set aside in a large mixing bowl.
Combine the Corn
  1. If using fresh corn, boil the ears for about 3-4 minutes and cut off the kernels. For frozen or canned corn, simply drain and rinse.
Mix the Dressing
  1. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until well combined.
Combine Everything
  1. Once pasta is cooked and cooled, add it to the bowl with the veggies and corn. Pour the dressing over and gently fold until coated. Finally, fold in diced avocado and crumbled feta cheese.
Chill and Serve
  1. Allow the salad to chill in the refrigerator for about 30 minutes before serving.

Notes

Ingredient substitutions include using quinoa or chickpeas instead of pasta for a protein boost. For storage, keep in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended due to avocado and mayo.