Go Back
Delicious Mexican street corn pasta salad with fresh ingredients and vibrant flavors.

Mexican Street Corn Pasta Salad

A vibrant and flavorful pasta salad featuring fresh corn, creamy dressing, and spices, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta of choice (penne or fusilli works great)
  • 2 cups fresh corn kernels (or frozen, thawed) Grilling fresh corn is recommended for enhanced flavor.
  • 1 cup cherry tomatoes, halved
  • ½ cup red onion, finely chopped
  • ½ cup fresh cilantro, chopped
  • ½ cup crumbled feta cheese Can be omitted for a vegan option.
  • 1 each avocado, diced Add just before serving to maintain texture.
Dressing
  • 1 each Juice of 1 lime
  • 1 tsp chili powder
  • ¼ cup mayonnaise Can substitute with a vegan alternative.
  • ¼ cup Greek yogurt Can substitute with sour cream or another dairy alternative.
  • to taste Salt and pepper

Method
 

Preparation
  1. Boil a large pot of salted water, add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water.
  2. Prepare the corn by grilling for enhanced flavor or boiling until tender. If using frozen corn, thaw and pat dry.
  3. For the dressing, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, salt, and pepper in a bowl until smooth.
  4. In a large mixing bowl, combine the cooked pasta, corn, cherry tomatoes, red onion, cilantro, and feta cheese. Gently fold in the dressing.
  5. Just before serving, mix in the diced avocado carefully to maintain its texture.
  6. Taste the salad and adjust the seasoning with more lime juice or salt if necessary.
  7. Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving.

Notes

This salad can be made ahead of time and keeps well for about 3 days in an airtight container. Consider adding the avocado just before serving to prevent browning. Freezing is not recommended due to the dressing and fresh ingredients.