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Mexican Street Corn Pasta Salad: A Flavorful Twist on a Classic Dish

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This creamy pasta salad features al dente pasta, sweet corn, juicy cherry tomatoes, and avocado, all tossed in a zesty dressing. It’s a refreshing dish perfect for picnics, potlucks, or a light meal. Enjoy it chilled or at room temperature!

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 cup of crumbled feta cheese
  • 1/2 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

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  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook according to package instructions until al dente (about 8-10 minutes).
  3. Stir occasionally to prevent sticking.
  4. Drain and rinse under cold water to cool. Set aside.
  5. If using fresh corn, cut kernels off the cob (about 2-3 ears). For frozen, measure out 2 cups and thaw. For canned, drain and rinse.
  6. Sauté corn in a skillet with a splash of olive oil over medium heat for 5-7 minutes until slightly charred. Let cool.
  7. Halve the cherry tomatoes.
  8. Finely chop the red onion (soak in cold water if desired).
  9. Chop cilantro, removing tough stems.
  10. Dice avocado just before assembling.
  11. In a large bowl, combine mayonnaise and sour cream.
  12. Add lime juice, chili powder, garlic powder, and a pinch of salt and pepper. Whisk until smooth. Adjust seasoning to taste.
  13. In the bowl with the dressing, add cooled pasta, sautéed corn, cherry tomatoes, red onion, and cilantro. Toss gently.
  14. Fold in diced avocado and crumbled feta, being careful not to mash the avocado.
  15. Taste and adjust seasoning if needed. Chill for at least 30 minutes if possible.
  16. Toss gently before serving. Garnish with lime wedges and extra cilantro if desired. Enjoy!

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Notes

  • This salad can be made a day in advance; just add the avocado right before serving to prevent browning.
  • Feel free to customize with other vegetables or proteins as desired.

Find it online: https://mamablueberry.com/mexican-street-corn-pasta-salad/