Description
This Mexican Street Corn Pasta Salad is a colorful and delicious blend of sweet corn, creamy avocado, and zesty lime, making it an ideal dish for summer gatherings. Easy to prepare and bursting with flavor, it’s perfect as a side or a light meal.
Ingredients
Scale
- 8 ounces of pasta (rotini or penne recommended)
- 2 cups of corn (fresh, frozen, or canned)
- 1 cup of cherry tomatoes, halved
- 1/2 cup of red onion, finely chopped
- 1/2 cup of cilantro, chopped
- 1 avocado, diced
- 1/2 cup of crumbled feta cheese
- 1/4 cup of mayonnaise
- 1/4 cup of sour cream
- 2 tablespoons of lime juice (freshly squeezed is best)
- 1 teaspoon of chili powder
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- Optional: lime wedges and extra cilantro for garnish
Instructions
- Bring a large pot of salted water to a boil (about 1 tablespoon of salt).
- Add the pasta and cook according to package instructions until al dente (8-10 minutes).
- Drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl to cool completely.
- For fresh corn, boil in a small pot of water for 3-5 minutes until tender, then drain and cool.
- For frozen corn, thaw in the microwave or at room temperature.
- For canned corn, drain and rinse under cold water.
- Halve the cherry tomatoes.
- Finely chop the red onion (soak in cold water for 10 minutes if too strong).
- Chop the cilantro, removing tough stems.
- Dice the avocado just before assembling to prevent browning.
- In a small bowl, combine mayonnaise and sour cream.
- Add lime juice, chili powder, garlic powder, and a pinch of salt and pepper. Whisk until smooth. Adjust seasoning to taste.
- In the bowl with cooled pasta, add corn, cherry tomatoes, red onion, cilantro, and diced avocado.
- Pour the dressing over the salad and gently toss to combine, being careful with the avocado.
- Sprinkle crumbled feta cheese on top and give it one last gentle toss.
- Cover with plastic wrap or transfer to an airtight container. Chill in the refrigerator for at least 30 minutes to meld flavors.
- If making ahead, add avocado just before serving.
- Stir the salad before serving. If dry, add a splash of lime juice or olive oil.
- Serve in bowls or on a platter, garnished with extra cilantro and lime wedges.
Notes
- Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. The avocado may brown slightly, so it’s best enjoyed fresh.
- For a protein-packed meal, consider adding grilled chicken or shrimp to the leftovers.
- Prep Time: 20 minutes
- Cook Time: 10 minutes