Mexican Street Corn Pasta Salad
A vibrant and refreshing pasta salad combining the beloved flavors of elote with creamy dressing and fresh vegetables, ideal for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling, No Cooking Needed
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 8 oz pasta (penne or rotini)
- 2 cups corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions. Once done, drain it and let it cool completely.
- Mix in Vegetables: In a large bowl, combine the cooled pasta, corn, diced red bell pepper, chopped red onion, halved cherry tomatoes, and crumbled feta cheese. Gently mix to combine all the ingredients.
- Prepare the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
- Combine Pasta and Dressing: Pour the creamy dressing over the pasta mixture. Toss gently until everything is well coated.
- Chill: Place the salad in the refrigerator for at least 30 minutes to meld the flavors.
- Garnish and Serve: Just before serving, garnish with fresh cilantro.
Notes
Tips for success: Cook pasta al dente, use fresh ingredients for best flavor, season to taste before serving, and don’t skip the chilling time.
Find it online: https://www.chickennova.com/mexican-street-corn-pasta-salad/