Juicy Street Corn Pasta Salad
A vibrant pasta salad combining sweet charred corn, fresh vegetables, and a zingy lime dressing, inspired by the flavors of Mexican street corn.
Ingredients
Pasta and Vegetables
- 8 oz pasta (e.g., fusilli or penne)
- 2 cups fresh corn kernels (or canned corn, drained) Fresh corn is seasonal for the best texture and sweetness.
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced (any color)
- ½ cup red onion, diced Soak in cold water to mellow flavor.
- ¼ cup fresh cilantro, chopped
Dressing
- 1 juice lime
- 3 tbsp olive oil
- to taste salt and pepper
- Optional feta cheese for topping Adds a creamy, salty contrast.
Instructions
Preparation
- Cook the pasta according to package instructions, then drain and rinse under cold water to cool.
- Prepare the corn: Grill, roast, or sauté it as desired for smoky flavor or keep it raw for freshness.
Mixing
- In a large bowl, combine the cooked pasta, corn, cherry tomatoes, bell peppers, red onion, and cilantro.
- In a small bowl or jar, whisk together lime juice, olive oil, salt, and pepper. For creaminess, add yogurt or mayo.
- Pour the dressing over the salad and toss to coat. Adjust seasoning as needed.
- Serve chilled or at room temperature, topped with feta if desired.
Notes
Store leftovers in an airtight container for up to 3-4 days. Keeping the dressing and toppings separate will maintain texture.