Creamy Mexican Street Corn Pasta Salad (Fast & Flavorful!)
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!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Appetizer, Main Course, Snack
- Method: Boil, Sauté
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups ditalini pasta or any small pasta shape
- 3 tablespoons extra virgin olive oil
- 3 cups fresh corn kernels or frozen
- Fresh cracked black pepper, to taste
- 1 bunch parsley, finely chopped (reserve some for garnish)
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 bunch scallions, sliced (reserve some for garnish)
- ⅓ cup feta cheese, crumbled (reserve some for garnish)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup cottage cheese
- 1 cup feta cheese
- 1/3 cup fresh lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Salt and pepper, to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the ditalini pasta and cook according to package instructions.
3. Drain and rinse the pasta with cold water until cool. Set aside.
4. Heat a large skillet with a tight-fitting lid over high heat.
5. Add 3 tablespoons of extra virgin olive oil to the hot skillet.
6. Add the corn kernels in an even layer. Season with salt and pepper to taste.
7. Cover the skillet immediately to avoid splatter and cook for 5 minutes without stirring, until the corn is charred and cooked through.
8. Remove the lid, reduce the heat to medium, and add 2 cloves of minced garlic.
9. Stir and cook for an additional 1–2 minutes. Remove from heat and let cool.
10. In a large bowl, combine the cooled pasta, charred corn, diced red onion, chopped parsley, and sliced scallions.
11. Add 1/3 cup of crumbled feta cheese, reserving some for garnish.
12. In a blender, combine sour cream, mayonnaise, cottage cheese, 1 cup of feta cheese, lime juice, garlic powder, and cayenne pepper.
13. Blend until smooth. Season with salt and pepper to taste.
14. Pour the spicy feta dressing over the pasta salad (you may not need all the dressing).
15. Toss to combine, ensuring everything is evenly coated.
16. Transfer the salad to a serving platter.
17. Garnish with the reserved parsley, scallions, and crumbled feta cheese.
18. Serve immediately or refrigerate until ready to serve. If making ahead, store garnishes separately and add just before serving.
Notes
This salad can be made up to a day in advance. Store the garnishes separately and add just before serving for best presentation.
Add grilled chicken or shrimp for a protein boost and to make it a more filling meal.
Swap feta with cotija cheese for a more authentic street corn flavor.
Find it online: https://cookingwithramsay.com/mexican-street-corn-pasta-salad/