Print

Mexican Street Corn Pasta Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshing summer pasta salad inspired by the flavors of Mexican street corn, featuring juicy tomatoes, creamy avocado, and a zesty lime dressing.

Ingredients

Scale
  • 8 oz pasta (cooked and drained)
  • 1 cup corn (fresh, frozen, or canned)
  • 1/2 red onion (diced)
  • 1 cup cherry tomatoes (halved)
  • 1 cup cilantro (chopped)
  • 1/2 cup feta cheese (crumbled)
  • 1 avocado (diced)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 lime (juiced)
  • 1 tsp chili powder
  • Salt and pepper to taste

Instructions

  1. Combine your base ingredients: In a large bowl, combine the cooked pasta, corn, diced red onion, halved cherry tomatoes, chopped cilantro, crumbled feta cheese, and diced avocado.
  2. Whisk together the dressing: In a separate small bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
  3. Pour the creamy dressing over the pasta salad and toss until everything is well coated.
  4. Serve immediately or refrigerate for a couple of hours to let the flavors meld and intensify for a more vibrant taste.

Notes

For extra flavor, consider grilling fresh corn or adding a pinch of cayenne pepper for some heat. Store leftovers in an airtight container for up to three days.

Nutrition

Find it online: https://recypez.com/mexican-street-corn-pasta-salad/

Scroll to Top