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- 2 cups elbow pasta - 1 cup corn kernels (fresh, frozen, or canned) - 1/2 red bell pepper, diced - 1/2 cup red onion, finely chopped - 1 jalapeño, seeded and minced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh cilantro, chopped - 3 tablespoons mayonnaise - 2 tablespoons Greek yogurt - 1 tablespoon lime juice - 1 teaspoon chili powder - Salt and pepper to taste - Optional: Lime wedges for serving I love using elbow pasta for this dish. It holds the flavors well. You can use corn from different sources. Fresh corn gives a sweet crunch, while frozen or canned corn works too. The red bell pepper adds color and sweetness. Red onion gives a sharp bite, and jalapeño brings some heat. Feta cheese adds a creamy, salty flavor. Fresh cilantro brightens the dish up. The dressing is simple but tasty. Mayonnaise and Greek yogurt make it creamy. Lime juice adds tang, while chili powder gives a warm kick. Don't forget to season with salt and pepper. Feel free to add lime wedges for serving. They give a fresh burst of flavor. You can find the full recipe for Mexican Street Corn Pasta Salad in the recipe section above. Start by boiling a large pot of salted water. Use enough water to cover the pasta well. Bring it to a rolling boil. Add 2 cups of elbow pasta to the pot. Cook the pasta until it is al dente, about 8 to 10 minutes. Once done, drain the pasta in a colander. Rinse it under cold water to stop the cooking. This cooling process ensures the pasta does not become mushy. If you use fresh corn, grill it for about 5 to 7 minutes. Look for nice char marks on the kernels. Let it cool, then cut the corn off the cob. If you use frozen corn, simply heat it in a pan until warmed through. For canned corn, drain and rinse it. This helps remove excess salt and keeps the dish fresh. In a large mixing bowl, combine the cooled pasta with the prepared corn. Add in 1/2 diced red bell pepper, 1/2 cup finely chopped red onion, and 1 minced jalapeño. Crumble 1/2 cup of feta cheese on top. This mix of ingredients brings fantastic flavors together. In a separate bowl, whisk together 3 tablespoons of mayonnaise, 2 tablespoons of Greek yogurt, and 1 tablespoon of lime juice. Add 1 teaspoon of chili powder, salt, and pepper. This dressing adds a creamy texture and a zesty kick. Pour the dressing over the pasta salad mixture. Toss everything gently until well coated. Let the salad chill in the fridge for at least 30 minutes. This chilling time allows the flavors to mix and deepen. Before serving, finish it off with fresh cilantro. You can adjust the seasoning if needed. Enjoy this vibrant dish for any gathering or meal! For the full recipe, check out the details above. To make this dish even better, mix it a few hours before serving. This lets the flavors blend well. For extra flavor, add a bit more lime juice and chili powder. Store leftovers in an airtight container. They will keep well in the fridge for up to three days. For a stunning presentation, serve the salad in a clear bowl. Top it with fresh cilantro and lime wedges. This adds color and freshness. You can pair this pasta salad with grilled chicken, fish tacos, or a side of black beans. It also goes well with a fresh green salad. You will need a few simple kitchen tools to make this dish. First, get a large pot for boiling water. You will also need a strainer to drain the pasta. A large mixing bowl is a must for combining all the ingredients. A whisk is helpful for mixing the dressing. If you have a grill, use it to cook fresh corn for added flavor. {{image_2}} You can switch up the cheese in this dish. Feta gives a nice tang, but you can try other cheeses. Queso fresco adds a fresh taste. Cotija cheese gives a salty kick. Both options work great! For pasta shapes, you can use other types too. Penne, rotini, or even orzo can add fun textures. Choose what you love or have on hand. Each shape will change the feel of the dish. Want to spice it up? Add more seasonings! A pinch of cumin or smoked paprika can deepen the flavor. You can also try a dash of cayenne for heat. Adjust spices to your taste. Adding proteins can make this salad a meal. Grilled chicken adds heartiness. Shrimp brings a sweet touch. Toss in black beans for a plant-based option. These additions make the salad more filling. If you're going gluten-free, swap elbow pasta for gluten-free pasta. There are many good options in stores now. Just check that the brand fits your needs. For a vegan twist, replace yogurt and mayo with vegan versions. Use cashew cream or avocado for creaminess. Replace feta with vegan cheese or omit it. This way, everyone can enjoy the dish. For the full recipe, check out the complete guide to make this salad shine! You can store your leftover Mexican Street Corn Pasta Salad in the fridge for about 3 to 5 days. Make sure to keep it in an airtight container to help it stay fresh. Glass or plastic containers with tight lids work best. This keeps moisture in and prevents the salad from drying out. Yes, you can freeze pasta salad, but it may change the texture. If you want to freeze it, place it in a freezer-safe container. Leave some space at the top for expansion. When you want to eat it, thaw it in the fridge overnight. Mix it well before serving again. For the best taste, try to use it within 2 to 3 months. Mexican Street Corn Pasta Salad takes inspiration from elote, a popular street food in Mexico. Vendors grill corn on the cob, then slather it with lime, cheese, and spices. This pasta salad captures those bold flavors in a fun and easy dish. It blends the sweetness of corn with creamy dressing and zesty lime. You get a taste of summer and street culture with every bite. You can refrigerate the pasta salad for up to four days. Store it in an airtight container to keep it fresh. The flavors will deepen as it sits. Just remember to check for freshness before serving. If it looks or smells off, it’s best to toss it. This dish is best served cold. Chilling the pasta salad helps the flavors mix well. If you prefer it warm, serve it right after you mix it. However, I find that the cold version is more refreshing. Adding lime juice and cilantro right before serving keeps it bright and tasty. This blog post explored all you need for a delicious Mexican Street Corn Pasta Salad. We covered key ingredients like pasta, corn, and feta. We walked through cooking steps, mixing, and serving suggestions. I shared tips for storing and variations to suit your taste. In conclusion, this salad is tasty and fun to make. It’s perfect for gatherings or a quick meal. Enjoy experimenting with flavors and make it your own!

Mexican Street Corn Pasta Salad

Discover the vibrant flavors of Mexican Street Corn Pasta Salad! This easy recipe combines elbow pasta, fresh corn, and zesty ingredients for a delicious twist on a classic dish. Perfect for summer gatherings or a quick lunch, it’s packed with taste and nutrients. Ready in just 50 minutes, this salad is sure to impress! Click through for the full recipe and step-by-step instructions to create this refreshing dish at home.
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Ingredients
  

2 cups elbow pasta

1 cup corn kernels (fresh, frozen, or canned)

1/2 red bell pepper, diced

1/2 cup red onion, finely chopped

1 jalapeño, seeded and minced

1/2 cup feta cheese, crumbled

1/4 cup fresh cilantro, chopped

3 tablespoons mayonnaise

2 tablespoons Greek yogurt

1 tablespoon lime juice

1 teaspoon chili powder

Salt and pepper to taste

Optional: Lime wedges for serving

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the elbow pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

    Prepare the Corn: If using fresh corn, grill it on a hot grill for about 5-7 minutes until charred. If using frozen or canned, drain and rinse if canned, or simply heat the frozen corn until warmed through.

      Mix the Base: In a large mixing bowl, combine the cooled pasta, corn, diced red bell pepper, chopped red onion, minced jalapeño, and crumbled feta cheese.

        Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, chili powder, salt, and pepper until smooth.

          Combine: Pour the dressing over the pasta salad mixture and toss gently until all ingredients are well coated.

            Chill and Serve: Refrigerate the pasta salad for at least 30 minutes to let the flavors meld together. Before serving, finish with fresh cilantro and adjust seasoning if needed.

              Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 6 servings

                - Presentation Tips: Serve the pasta salad in a large bowl, garnished with additional lime wedges and cilantro on top for a fresh, vibrant look.