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Mexican Street Corn Pasta Salad

A refreshing twist on traditional pasta salad that combines the classic flavors of Mexican street corn with pasta.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces pasta (elbow or shells) Choose your favorite shape for a fun texture.
  • 2 cups corn (fresh or frozen) Fresh corn gives the best flavor, but frozen works too.
  • 1 cup cherry tomatoes (halved) Use colorful varieties for a beautiful presentation.
  • 1/2 cup red onion (diced) Red onion adds a nice crunch and flavor.
  • 1/4 cup cilantro (chopped) Fresh cilantro enhances the overall taste.
  • 1 cup crumbled feta cheese Feta adds creaminess and tanginess.
  • 1 medium avocado (diced) A ripe avocado adds richness and healthy fats.
Dressing
  • 1/4 cup mayonnaise Provides creaminess in the dressing.
  • 1/4 cup sour cream Adds tanginess to balance the flavors.
  • 1 unit lime (juiced) Fresh lime juice brightens the entire dish.
  • 1 teaspoon chili powder For a mild kick!
  • to taste Salt and pepper Essential for seasoning.

Method
 

Preparation
  1. Cook the pasta and let it cool.
  2. Combine pasta with corn, tomatoes, red onion, cilantro, and feta in a bowl.
  3. In a separate bowl, mix mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
  4. Pour the dressing over the pasta mixture and stir well.
  5. Gently fold in diced avocado.
  6. Chill in the refrigerator for at least 30 minutes.

Notes

For the best flavor, use fresh ingredients whenever possible. Allow the salad to chill before serving to let the flavors meld. Consider adding jalapeños for extra spice. For a vegan version, substitute mayonnaise and sour cream with plant-based alternatives and use tofu or vegan cheese.