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Mexican Street Corn Pasta Salad

A vibrant and flavorful dish that captures the essence of summer with street corn, creamy dressing, and pasta, making it perfect for gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces pasta (e.g., rotini or penne) Cook according to package instructions
  • 1 cup cooked corn Can use canned or frozen corn
  • 1 cup diced red onion
  • 1 cup diced bell pepper Any color bell pepper works
  • 1/2 cup crumbled feta cheese For a vegan option, omit cheese or use plant-based cheese
Dressing
  • 1/2 cup mayonnaise For a vegan option, use vegan mayonnaise
  • 2 tablespoons lime juice Freshly squeezed is preferred
  • 1 teaspoon chili powder Adjust according to spice preference
  • 1/2 teaspoon salt To taste

Method
 

Preparation
  1. Cook the pasta according to package instructions. Drain and allow it to cool.
  2. In a large bowl, mix together the cooked corn, diced red onion, diced bell pepper, and crumbled feta cheese.
  3. In another bowl, whisk together the mayonnaise, lime juice, chili powder, and salt.
  4. Combine the cooled pasta with the corn mixture and pour in the dressing. Toss everything gently until well mixed.

Notes

Make sure to cool the pasta completely before mixing with the other ingredients to prevent sogginess. Adjust spice levels as desired, adding jalapeños for extra heat. Consider including avocado or black beans for added nutrition and flavor.