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Mexican Street Corn Pasta Salad

A delightful fusion of pasta and Mexican street corn flavors, this salad is a quick and satisfying dish perfect for any gathering.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Corn
  • 8 ounces elbow macaroni or your favorite pasta
  • 2 cups corn (fresh, canned, or frozen) If using fresh corn, grill or boil until tender.
Dressing
  • 1/2 cup mayo
  • 1/4 cup sour cream or Greek yogurt Greek yogurt is a lighter alternative.
  • 1 tablespoon lime juice Freshly squeezed is best.
  • 1 teaspoon chili powder Adjust to taste.
  • 1/2 teaspoon garlic powder
Mix-ins
  • 1/2 cup feta cheese, crumbled Or cotija cheese if preferred.
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste
  • Optional: diced jalapeños for an added kick

Method
 

Preparation
  1. In a large pot of boiling salted water, add the macaroni and cook according to package instructions. Stir occasionally to avoid sticking. Drain and rinse under cold water to cool.
  2. If using fresh corn, grill or boil until tender, then cut the kernels off the cob. For canned or frozen corn, simply drain (if canned) or thaw (if frozen).
Mixing
  1. In a large mixing bowl, combine the mayo, sour cream, lime juice, chili powder, and garlic powder. Stir until well combined and creamy.
  2. Add the cooked pasta, corn, feta cheese, and chopped cilantro to the dressing. Gently mix until everything is well coated.
  3. Add salt and pepper along with diced jalapeños if you’re looking for some extra heat. Stir to combine.
Serving
  1. For best results, let the salad chill in the refrigerator for at least 30 minutes before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For a healthier version, swap pasta for quinoa or add more vegetables. Grilling the corn adds a delightful char.