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Ultimate Mexican Street Corn Pasta Salad

A refreshing pasta salad inspired by the flavors of traditional Mexican street corn, perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Corn Base
  • 8 oz elbow macaroni or pasta of your choice Whole wheat or gluten-free pasta can be used.
  • 2 cups corn (fresh, frozen, or canned) If using canned corn, drain and rinse.
Vegetables
  • 1/2 cup red onion, diced Soak in cold water to mellow flavors if desired.
  • 1/2 cup bell pepper, diced Red, yellow, orange, or green can be used.
  • 1/2 cup cilantro, chopped Use parsley as a substitute if not a fan.
  • 1 whole avocado, diced Use a perfectly ripe avocado for best texture.
Cheeses and Dressing
  • 1 cup crumbled feta cheese Cotija cheese can be used for a more traditional taste.
  • 1/2 cup mayonnaise Can substitute with Greek yogurt for a healthier option.
  • 1/4 cup sour cream Optional, enhances creaminess.
  • 2 tbsp lime juice Freshly squeezed is best.
  • 1 tsp chili powder Adjust for desired heat level.
  • to taste salt and pepper Essential for balancing flavors.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add 8 oz of elbow macaroni and cook according to package instructions until al dente. Drain and let cool.
  2. Rinse the pasta under cold water to prevent it from sticking together.
Mixing the Salad
  1. In a large bowl, combine the cooled pasta with 2 cups of corn, 1/2 cup of diced red onion, 1/2 cup of diced bell pepper, 1/2 cup of chopped cilantro, diced avocado, and 1 cup of crumbled feta cheese.
Preparing the Dressing
  1. In a separate bowl, whisk together 1/2 cup of mayonnaise, 1/4 cup of sour cream, 2 tbsp of lime juice, 1 tsp of chili powder, and salt and pepper to taste.
  2. Taste the dressing as you go; you can add more lime juice or chili powder according to your preference.
Combining the Ingredients
  1. Pour the dressing over the pasta salad and toss until well combined. Ensure the pasta is fully coated.
Chilling the Salad
  1. Cover the salad and chill in the refrigerator for at least 30 minutes before serving.

Notes

Use fresh ingredients for the best flavor. The salad can be made a day in advance and stored airtight in the fridge; it's best enjoyed within 3 days.