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Mexican Street Corn Pasta Salad

A bright and flavorful pasta salad featuring sweet corn, zesty lime, and creamy dressing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces rotini or fusilli pasta
  • 2 cups fresh corn or 1 can of corn, drained
  • 1 red bell pepper diced
  • 1 jalapeño seeded and minced
  • 1/2 cup red onion finely chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Grill or grill pan
  • Spoon for mixing
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a boil.
  2. While the pasta cooks, grill the corn on medium-high heat until charred, about 5-7 minutes.
  3. In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
  4. Dice the bell pepper, jalapeño, and red onion.
  5. Once the pasta is cooked and cooled, combine it with the corn, vegetables, and dressing in a large bowl.
  6. Add in the crumbled feta and chopped cilantro gently.
  7. Cover the salad and refrigerate for at least 30 minutes.
  8. Give the salad a good stir before serving.

Notes

This salad can be served warm or chill for a refreshing meal.