Description

A fun and flavorful twist on classic pasta salad, this recipe blends creamy, zesty, and slightly smoky Mexican street corn elements with tender pasta. Perfect for potlucks, summer BBQs, or a satisfying family meal.

Ingredients

Scale

12 oz pasta (rotini or farfalle recommended)
2 cups corn (grilled, fresh, or frozen)
1 red bell pepper, diced
1/2 cup red onion, finely chopped
1 cup crumbled feta or cotija cheese
1/4 cup fresh cilantro, chopped
1/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons fresh lime juice
1 teaspoon chili powder
Salt and pepper to taste

Instructions

Cook pasta until al dente following package directions. Drain and rinse under cold water to stop the cooking process and keep it firm.
In a large mixing bowl, combine corn, red bell pepper, red onion, cheese, and cilantro. Mix well.
In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
Add the cooled pasta to the veggie mix, pour the dressing over, and gently toss to coat everything evenly.
Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.

Notes

To make it lighter, swap mayonnaise and sour cream for Greek yogurt. Whole wheat pasta works great as a healthy substitute. Enhance nutrition with additions like black beans or chickpeas.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiled
Cuisine: Mexican-American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 4g
Sodium: 380mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 9g
Cholesterol: 25mg

Keywords: Mexican street corn, pasta salad, summer recipe, corn salad, easy potluck dish