Mexican Street Corn Pasta Salad
A vibrant pasta salad that combines the flavors of Mexican street corn with creamy dressing, making it a perfect dish for potlucks or quick lunches.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (fusilli, penne, or any short pasta) Whole wheat or gluten-free options work fine.
- 2 cups sweet corn Fresh kernels, thawed frozen, or drained canned corn. Grill or char the corn for more smoky flavor.
- 1/2 cup cherry tomatoes Halved.
- 1/4 cup red onion Finely chopped.
- 1/4 cup fresh cilantro Chopped.
- 1 each avocado Diced (toss with a little lime if prepping ahead).
- 1/4 cup feta cheese Crumble. Cotija can be used for a more authentic elote flavor.
Dressing
- 1/4 cup mayonnaise Greek yogurt or vegan mayo can be used as substitutes.
- 2 tablespoons lime juice Fresh is best.
- 1 teaspoon chili powder Adjust to taste.
- to taste none salt and pepper To taste.
Instructions
Cooking
- Cook the pasta in a large pot of salted boiling water until al dente, following the package directions. Drain and rinse briefly under cold water to stop cooking and cool the pasta.
Mixing
- In a large bowl, combine the cooled pasta, sweet corn, halved cherry tomatoes, finely chopped red onion, chopped cilantro, diced avocado, and crumbled feta. Toss gently so the avocado doesn’t mash.
- In a small bowl, whisk together mayonnaise, lime juice, chili powder, and a pinch of salt and pepper until smooth. Taste and adjust seasoning.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated. Check seasoning and add more lime, salt, or chili powder if needed.
Chilling
- Cover and chill in the refrigerator for at least 30 minutes to let the flavors marry. Serve cold or at room temperature.
Notes
To minimize browning, toss the diced avocado with lime juice before mixing in or add just before serving. Store leftovers in an airtight container for 3-4 days.