Mexican Street Corn Pasta Salad

Here’s a vibrant and flavorful recipe for Mexican Street Corn Pasta Salad—a delicious dish perfect for potlucks or summer gatherings!

Mexican Street Corn Pasta Salad

Ingredients:

• For the Pasta Salad:
  • 8 oz elbow macaroni or rotini pasta
  • 2 cups corn (fresh, canned, or frozen)
  • 1 red bell pepper, diced
  • 1/4 red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and diced (optional)
• For the Dressing:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 cup crumbled feta cheese or cotija cheese (for topping)

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Cook the Corn:
   • If using fresh corn, grill or roast the corn until slightly charred. Cut the kernels off the cob. If using canned or frozen corn, you can simply drain or heat it as needed.
3. Mix the Salad:
   • In a large bowl, combine the cooked pasta, corn, diced red bell pepper, red onion, cilantro, and jalapeño (if using).
4. Prepare the Dressing:
   • In a separate bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, garlic powder, salt, and pepper.
5. Combine:
   • Pour the dressing over the pasta mixture and toss until everything is well coated.
6. Chill:
   • Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
7. Serve:
   • Before serving, sprinkle with crumbled feta or cotija cheese and additional cilantro if desired.

Enjoy your delicious Mexican Street Corn Pasta Salad! It’s a perfect side dish for barbecues or a light meal on its own!