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Mexican Street Corn Pasta Salad

A vibrant and flavorful pasta salad inspired by the essence of Mexican street corn, perfect for summer gatherings and family meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (elbow or rotini)
  • 1 can corn (drained)
  • 1 red bell pepper (diced)
  • 1/4 cup red onion (finely chopped)
  • 1/4 cup cilantro (chopped)
Creamy Dressing
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 lime (juiced)
  • 1 tsp chili powder
  • to taste Salt and pepper
  • 1/2 cup crumbled feta cheese (optional)

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water.
  2. Chop the red bell pepper, finely dice the red onion, and chop the cilantro.
  3. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt and pepper. Adjust seasoning as needed.
Combining
  1. In a large bowl, combine the cooked pasta, drained corn, bell pepper, red onion, cilantro, and the dressing. Mix thoroughly.
Chilling and Serving
  1. Cover and let the salad chill in the refrigerator for at least 15-30 minutes to meld flavors.
  2. Serve chilled, garnished with extra cilantro or a sprinkle of feta cheese if desired.

Notes

Can be stored in an airtight container in the refrigerator for up to 3 days. Add extra dressing before serving leftovers to refresh flavors. Freezing is not advised.