This quick and easy Mexican Street Corn Pasta Salad features savory charred corn, salty cotija cheese, and a tangy spicy feta dressing. Not only is it simple to make, but the flavors will keep you coming back for more. Enjoy it on its own for an easy lunch or serve it as a side dish for your next taco night!
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This is a must-make for outdoor gatherings, barbecues or, I even like to meal prep this pasta salad throughout the week!
If you love pasta recipes, you are going to absolutely love my Creamy Broccoli Pasta, Shrimp Linguine & Caramelized Onion Pasta!
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Ingredients
- Ditalini Pasta
- Extra Virgin Olive Oil
- Fresh Corn Kernels (or frozen)
- Parsley
- Red Onion
- Garlic
- Scallions
- Feta Cheese, crumbled
- Sour Cream
- Mayonnaise
- Cottage Cheese
- Feta Cheese
- Fresh Lime Juice
- Garlic Powder
- Cayenne Pepper
- Salt and Pepper
See recipe card for quantities.
Instructions
Add all ingredients to a large bowl.
Pour homemade dressing overtop.
Mix well & garnish with extra feta.
Cool, serve & enjoy!
For the Pasta Salad...
1. Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Add the ditalini pasta and cook according to package instructions. Drain and rinse the pasta with cold water until cool. Set aside.
2. Char the Corn: Heat a large skillet with a tight-fitting lid over high heat. Add extra virgin olive oil to the hot skillet. Add the corn kernels in an even layer. Season with salt and pepper to taste.
Cover the skillet immediately to avoid splatter and cook for 5 minutes without stirring, until the corn is charred and cooked through.
Remove the lid, reduce the heat to medium, and add minced garlic. Stir and cook for an additional 1-2 minutes. Remove from heat and let cool.
3. Mix the Salad: In a large bowl, combine the cooled pasta, charred corn, diced red onion, chopped parsley, and sliced scallions.
For the Spicy Feta Dressing...
In a blender, combine sour cream, mayonnaise, cottage cheese, feta cheese, lime juice, garlic powder, and cayenne pepper.
Blend until smooth. Season with salt and pepper to taste.
Assemble the Salad:
Pour the spicy feta dressing over the pasta salad (you may not need all the dressing).
Toss to combine, ensuring everything is evenly coated.
Substitutions
Ditalini Pasta: Elbow macaroni, rotini, farfalle (bow-tie pasta)
Extra Virgin Olive Oil: Avocado oil, sunflower oil, grapeseed oil
Fresh Corn Kernels (or frozen): Canned corn (drained), frozen peas, sweet potato (diced) or zucchini (diced)
Parsley: Cilantro, fresh basil, chives
Red Onion: Yellow onion, shallots, green onions
Garlic: Garlic powder, shallots, roasted garlic
Scallions: Leeks, chives, red onion
Feta Cheese: Goat cheese, blue cheese, queso fresco
Sour Cream: Greek yogurt, crème fraîche, plain yogurt
Mayonnaise: Spicy Mayonnaise, Greek yogurt, sour cream, aioli
Cottage Cheese: Ricotta cheese, cream cheese, plain yogurt
Feta Cheese: Goat cheese, blue cheese, queso fresco
Fresh Lime Juice: Lemon juice or apple cider vinegar
Equipment
Large Bowl for Mixing
Measuring Cups & Spoons
Storage
Store the Mexican Street Corn Pasta Salad in an airtight container in the refrigerator for up to 3 days. Keep garnishes separate and add just before serving. Ensure the salad is thoroughly chilled before serving again.
3 Top Tips for Success
Top Tips for Success
- Char the Corn Well: Ensure the corn gets nicely charred for added flavor. Avoid stirring too much while cooking.
- Cool Ingredients: Let the pasta and corn cool completely before mixing to prevent wilting the fresh herbs.
- Adjust Dressing: Add the dressing gradually and taste as you go to avoid over-dressing the salad.
FAQ's
This recipe can be considered relatively healthy due to the inclusion of fresh vegetables and herbs, but the dressing, which contains sour cream, mayonnaise, and feta cheese, adds significant calories and fat. To make it healthier, you could use Greek yogurt in place of some or all of the sour cream and mayonnaise.
It lasts up to 3 days in the fridge. This can vary depending upon the freshness of your ingredients.
Related
Looking for other pasta recipes? Try these:
Pairing
These are my favorite desserts to serve with this Mexican Street Corn Pasta Salad:
Mexican Street Corn Pasta Salad
Ingredients
Equipment
Method
- Cook the Pasta: Bring a large pot of salted water to a boil over high heat.
- Add the ditalini pasta and cook according to package instructions.
- Drain and rinse the pasta with cold water until cool. Set aside.
- Char the Corn: Heat a large skillet with a tight-fitting lid over high heat.
- Add 3 tablespoons of extra virgin olive oil to the hot skillet.
- Add the corn kernels in an even layer. Season with salt and pepper to taste.
- Cover the skillet immediately to avoid splatter and cook for 5 minutes without stirring, until the corn is charred and cooked through.
- Remove the lid, reduce the heat to medium, and add 2 cloves of minced garlic.
- Stir and cook for an additional 1-2 minutes. Remove from heat and let cool.
- Mix the Salad: In a large bowl, combine the cooled pasta, charred corn, diced red onion, chopped parsley, and sliced scallions.
- Add ⅓ cup of crumbled feta cheese, reserving some for garnish.
- Prepare the Dressing: In a blender, combine sour cream, mayonnaise, cottage cheese, 1 cup of feta cheese, lime juice, garlic powder, and cayenne pepper.
- Blend until smooth. Season with salt and pepper to taste.
- Combine Ingredients: Pour the spicy feta dressing over the pasta salad (you may not need all the dressing).
- Toss to combine, ensuring everything is evenly coated.
- Garnish and Serve: Transfer the salad to a serving platter.
- Garnish with the reserved parsley, scallions, and crumbled feta cheese.
- Serve immediately or refrigerate until ready to serve. If making ahead, store garnishes separately and add just before serving.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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