There’s something magical about summer gatherings—the laughter, the warm sunshine, and the irresistible aroma of delicious food. One dish that’s become a star on our picnic table has to be this vibrant Street Corn Pasta Salad. It’s a culinary tribute to the beloved Mexican elote but with an unexpected twist that makes it perfect for a laid-back lunch or a lively backyard BBQ. With its colorful ingredients and bright flavors, this salad cradles the essence of summer, inviting everyone to take a seat, dig in, and bask in the joy of good company.
Recipe Timing
- Prep Duration: 15 minutes
- Active Cooking: 10 minutes
- Total Duration: 25 minutes
- Portion Size: Serves 6
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 290
- Protein: 8 grams per serving
- Carbs: 30 grams per serving
- Fats: 15 grams per serving
- Fiber: 6 grams per serving
- Sugars: 4 grams per serving
- Sodium: 290 mg per serving
Why You’ll Love This Street Corn Pasta Salad
This salad is a delightful blend of textures and flavors—crunchy sweet corn, juicy cherry tomatoes, creamy avocado, and crumbly feta combine for a dish that is as pleasing to the palate as it is to the eye. The tangy lime dressing adds a zesty kick that brings everything together beautifully. Whether served at a picnic or enjoyed as a light lunch, this salad ticks all the boxes: it’s vibrant, fresh, and utterly satisfying. Plus, it can be made in advance, giving you more time to relax and enjoy.
The Complete Cooking Journey
The journey of making this Street Corn Pasta Salad starts with cooking the pasta to perfection. As it cools down, the other ingredients await their turn to shine. Chopped fresh veggies come together in a joyous mix—each adding its unique flair. Finally, the lime dressing envelops everything in a tangy embrace before the creamy feta and avocado join the party. With just a few easy steps, you can create a colorful masterpiece that bursts with flavor and joy.
Ingredients:
- 8 oz pasta
- 2 cups corn (fresh, canned, or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1/4 cup cilantro, chopped
- 1/2 cup feta cheese, crumbled
- 1 avocado, diced
- 2 limes, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
Method:
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Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once cooked, drain and let cool.
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Step 2: Combine the Fresh Ingredients
In a large mixing bowl, combine the cooled pasta, sweet corn, halved cherry tomatoes, diced red onion, and chopped cilantro.
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Step 3: Whisk the Dressing
In a small bowl, whisk together the freshly squeezed lime juice, olive oil, and a pinch of salt and pepper until well-combined.
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Step 4: Dress the Salad
Pour the tangy dressing over your pasta salad and toss gently to combine all the ingredients, ensuring everything is well-coated.
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Step 5: Fold in the Feta and Avocado
Just before serving, gently fold in the crumbled feta cheese and diced avocado, taking care not to mash the avocado.
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Step 6: Serve with Joy!
This salad is best served chilled or at room temperature, allowing the flavors to meld beautifully.
Serving Suggestions & Pairings
This Street Corn Pasta Salad stands proudly on its own but can also be paired perfectly with grilled chicken or shrimp for a heartier meal. For a delightful summer experience, serve alongside a zesty lime margarita or a refreshing iced tea, and don’t forget a bowl of tortilla chips to munch on!
Storage & Leftovers Guide
Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days. Note that the avocado may brown slightly, but a splash of lime juice can help keep it vibrant. When ready to serve, simply give it a gentle toss for a delicious refresh.
Kitchen Wisdom & Success Tips
- Use al dente pasta—this keeps the texture firm and prevents it from getting mushy once mixed with the dressing.
- Fresh corn is always a treat if in season, but frozen corn can be a great time-saver with just a quick thaw.
- Customize the vegetable ingredients! Bell peppers, cucumbers, or even jalapeños can add personal flair.
- Don’t skip the salt in the pasta water; it elevates the pasta’s flavor.
- If preparing for a gathering, consider doubling the recipe; it’s a crowd-pleaser!
Flavor Variations & Adaptations
Feel free to switch things up! Consider adding black beans for extra protein or swapping the feta for goat cheese if you prefer a creamier flavor. For those who love a bit of heat, add some diced jalapeños or a sprinkle of chili powder to the dressing.
Reader Questions & Solutions
- Can I use gluten-free pasta for this recipe?
Absolutely! Just follow the same cooking instructions, and you’re good to go! - What can I substitute for cilantro?
If you’re not a fan of cilantro, try using fresh parsley or basil, which will still bring freshness to the dish. - Can I make this salad ahead of time?
Yes! You can prepare it a day in advance, just add the avocado right before serving to keep it from browning. - How do I keep the salad from getting soggy?
Ensure the pasta is cooled completely before tossing it with the dressing, and store it in the fridge. The ingredients should stay fresh for days! - What other proteins can I add to make this salad a meal?
Grilled chicken, shrimp, or even chickpeas are excellent additions to this salad for a heartier option.
Wrapping Up
This Street Corn Pasta Salad not only celebrates the vibrant flavors of summer, but it also reminds us of the joys of gathering around good food with great friends and family. So, go ahead and bring a little sunshine into your kitchen with this dish, and let each bite transport you to a sunny picnic under the azure sky. Enjoy every moment in the process—you’ve earned it!
Print
Street Corn Pasta Salad
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant pasta salad that combines the flavors of Mexican street corn with fresh veggies, perfect for summer gatherings.
Ingredients
- 8 oz pasta
- 2 cups corn (fresh, canned, or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1/4 cup cilantro, chopped
- 1/2 cup feta cheese, crumbled
- 1 avocado, diced
- 2 limes, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once cooked, drain and let cool.
- Combine the Fresh Ingredients: In a large mixing bowl, combine the cooled pasta, sweet corn, halved cherry tomatoes, diced red onion, and chopped cilantro.
- Whisk the Dressing: In a small bowl, whisk together the freshly squeezed lime juice, olive oil, and a pinch of salt and pepper until well-combined.
- Dress the Salad: Pour the tangy dressing over your pasta salad and toss gently to combine all the ingredients, ensuring everything is well-coated.
- Fold in the Feta and Avocado: Just before serving, gently fold in the crumbled feta cheese and diced avocado, taking care not to mash the avocado.
- Serve with Joy!: This salad is best served chilled or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
