Discover the vibrant flavors of Mexican Street Corn Pasta Salad. A delicious, bold dish perfect for any gathering or BBQ. Enjoy the taste of summer!
Ingredients
Scale
8 oz of pasta (corkscrew or bow tie)
2 cups of fresh corn (about 2–3 ears, or 1 can)
1 red bell pepper, diced
1/2 cup of red onion, finely chopped
1 cup of cherry tomatoes, halved
1 avocado, diced
1/2 cup of fresh cilantro, chopped
1/2 cup of crumbled feta cheese
1/4 cup of mayonnaise
2 tbsp of sour cream
1 tbsp of lime juice
1 tsp of chili powder
Salt and pepper, to taste
Instructions
Start by boiling a pot of salted water, then add your pasta and cook according to package instructions until al dente. Drain and let it cool slightly.
If you're using fresh corn, bring a small pot of water to a boil and blanch the corn for about 2 minutes, just until tender. Then place it in an ice bath for a minute to stop the cooking. If you’re using canned corn, give it a good rinse and pat it dry.
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and creamy.
In a large mixing bowl, add the cooled pasta, corn, diced bell pepper, red onion, cherry tomatoes, avocado, cilantro, and feta cheese. Gently toss to combine.
Pour the dressing over the pasta salad and toss gently until everything is well-coated.
For best results, allow the salad to chill in the fridge for about 30 minutes before serving.
Notes
A vibrant and flavorful Mexican Street Corn Pasta Salad, perfect for summer picnics or barbecues.
Prep Time:20 minutes
Cook Time:10 minutes
Category:Salad
Cuisine:Mexican
Nutrition
Serving Size:4 servings
Calories:350
Sugar:3g
Fat:20g
Carbohydrates:35g
Fiber:5g
Protein:10g
Keywords: Mexican Street Corn Pasta Salad, Summer Salad, Easy Pasta Salad, Picnic Recipes
