Juicy Street Corn Pasta Salad
A refreshing and hearty pasta salad featuring sweet charred corn, crisp bell pepper, bright lime, and salty feta, perfect for potlucks and weeknight dinners.
Ingredients
Pasta Salad Base
- 8 oz pasta (rotini or penne) works best for holding dressing
- 2 cups fresh corn cut from about 3 ears; canned or frozen can be used
- 1 red bell pepper diced for sweetness and crunch
- 1/2 cup red onion finely chopped; milder than yellow
- 1/2 cup cherry tomatoes halved
- 1/4 cup fresh cilantro chopped
- 1/2 cup feta cheese crumbled; substitute cotija for a more authentic Mexican street corn feel
Dressing
- 1/4 cup olive oil light olive oil or avocado oil can be used for a milder dressing
- 2 tablespoons lime juice freshly squeezed
- 1/2 teaspoon salt
- to taste black pepper
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Drain and rinse under cold water or spread on a sheet pan to cool quickly.
Preparing Vegetables
- If using fresh corn, slice kernels off the cobs.
- For extra smoky flavor, toss kernels in a hot skillet for 3–4 minutes until lightly browned.
Mixing Salad
- In a large mixing bowl, combine the cooled pasta, corn, diced red bell pepper, chopped red onion, halved cherry tomatoes, chopped cilantro, and crumbled feta.
Making Dressing
- In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper.
- Taste and adjust the seasoning.
Combining and Chilling
- Pour the dressing over the salad and toss gently to coat every piece.
- Cover and chill in the refrigerator for at least 30 minutes so the flavors meld.
Serving
- Give the salad a final taste before serving and adjust salt, pepper, or lime as needed.
Notes
For charred flavor, grill or pan-sear the corn kernels briefly until golden. Substitute parsley for cilantro if you prefer a more neutral herb. For a creamier mouthfeel, stir in 2–3 tablespoons of Greek yogurt or a tablespoon of mayonnaise to the dressing.