Description
A vibrant and flavorful Mexican Street Corn Pasta Salad combining grilled corn, ditalini pasta, and a creamy, tangy dressing with a touch of spice and smoky seasoning. Perfect as a refreshing side dish or light meal.
Ingredients
Grilled Corn
- 4 ears corn (husks removed)
- 1 tablespoon vegetable oil (or avocado oil)
Pasta
- 0.5 lb ditalini pasta
- Salt (to taste)
Vegetables & Herbs
- 1 large green bell pepper (seeded, finely diced)
- 2 large green onions (thinly sliced/chopped)
- 1 tablespoon chopped cilantro
- 2 tablespoons chopped cilantro (or more if desired)
- Lime slices (for garnish)
Cheese & Dairy
- ¾ cup crumbled feta cheese
- ½ cup Greek yogurt
- ½ cup sour cream
- ¼ cup mayonnaise
Spices & Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 2 tablespoons lime juice
- 1 ½ teaspoon Sriracha
Instructions
- Prepare the corn: Heat a grill pan over medium-high heat. Brush each side of the ears of corn with avocado oil and place them on the grill pan.
- Grill the corn: Cook the corn for 4-6 minutes, turning occasionally until grill marks appear and the corn is nicely charred. Remove from heat and allow to cool.
- Remove kernels: Once the corn is cool enough to handle, carefully cut the kernels off the cob using a knife, set aside.
- Cook the pasta: Boil salted water in a pot and cook the ditalini pasta until al dente according to package directions. Drain and set aside.
- Make the dressing: In a bowl, whisk together Greek yogurt, sour cream, mayonnaise, lime juice, chopped cilantro, and Sriracha until smooth and well combined.
- Assemble the salad: In a large bowl, combine the cooked pasta, grilled corn kernels, diced green bell pepper, chopped green onions, and chopped cilantro.
- Toss with dressing: Pour the dressing over the pasta mixture and toss thoroughly to evenly coat all ingredients.
- Add cheese and spices: Top the salad with crumbled feta cheese and sprinkle the chili powder, smoked paprika, and additional chopped cilantro evenly over the surface.
- Chill the salad: Refrigerate the salad for 30 minutes to allow flavors to meld and serve chilled.
- Serve: Garnish with fresh lime slices and enjoy as a refreshing, flavorful side or light main dish.
Notes
- Use avocado oil or vegetable oil to brush corn for better grilling results.
- Cook pasta just until al dente to prevent mushiness in the salad.
- Adjust the amount of Sriracha based on preferred spice level.
- Refrigerating the salad enhances flavor blending, but it can be served immediately if needed.
- For a vegan version, replace dairy ingredients with plant-based alternatives and omit feta cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
