Mexican Street Corn Pasta Salad is a quick, healthy, and bursting with flavor salad.
Ready in under 30 minutes, it’s a meal prep dream that makes enough portions to stock your fridge with delicious dinners for the week.
Ingredients
- 200g pasta
- 1 tbsp butter
- 2 cans sweetcorn (Green Giant recommended)
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 avocado, chopped
- 200g feta, crumbled
- 5g coriander, chopped
- 1 jalapeno, chopped
- Juice of 1 lime
- 4 tbsp mayo
- 1 clove garlic, grated
- 1 tbsp smoked paprika
- 1 tsp chili powder
- Salt & pepper to taste
- Olive oil (optional)
Instructions
Step 1: Boil 200g of pasta according to the packet. Drain and set aside with a bit of olive oil to prevent sticking.
Step 2: Melt 1 tbsp butter in a pan. Add sweetcorn and cook until browned and charred, stirring occasionally.
Step 3: While the corn cooks, chop red onion, red bell pepper, avocado, jalapeno, and coriander. Crumble the feta.
Step 4: In a large bowl, mix cooked pasta, charred corn, chopped veggies, and feta.
Step 5: In a small bowl, combine lime juice, mayo, grated garlic, smoked paprika, chili powder, salt, and pepper.
Step 6: Pour dressing over the pasta mix and toss everything together, serve and enjoy.
Frequently Asked Questions (FAQs)
1. Can I use canned or frozen corn?
Yes, both canned and frozen corn work well. If using canned corn, drain it first. For frozen corn, thaw it before charring.
2. Can I make this salad ahead of time?
Yes, you can prepare the salad ahead of time. Store the salad and dressing separately, and combine them just before serving to keep the salad fresh.
3. What can I use instead of feta cheese?
You can substitute feta with queso fresco, cotija cheese, or even crumbled goat cheese for a different flavor.
4. Is there a dairy-free option for this recipe?
Yes, you can make it dairy-free by using a vegan cheese alternative and a dairy-free mayo.
5. How long does this salad keep?
The salad keeps well in the refrigerator for up to 3 days. Store it in an airtight container for best results.
Mexican Street Corn Pasta Salad
Ingredients
- 200 g pasta
- 1 tbsp butter
- 2 cans sweetcorn Green Giant recommended
- 1 red onion chopped
- 1 red bell pepper chopped
- 1 avocado chopped
- 200 g feta crumbled
- 5 g coriander chopped
- 1 jalapeno chopped
- Juice of 1 lime
- 4 tbsp mayo
- 1 clove garlic grated
- 1 tbsp smoked paprika
- 1 tsp chili powder
- Salt & pepper to taste
- Olive oil optional
Instructions
- Boil 200g of pasta according to the packet. Drain and set aside with a bit of olive oil to prevent sticking.
- Melt 1 tbsp butter in a pan. Add sweetcorn and cook until browned and charred, stirring occasionally.
- While the corn cooks, chop red onion, red bell pepper, avocado, jalapeno, and coriander. Crumble the feta.
- In a large bowl, mix cooked pasta, charred corn, chopped veggies, and feta.
- In a small bowl, combine lime juice, mayo, grated garlic, smoked paprika, chili powder, salt, and pepper.
- Pour dressing over the pasta mix and toss everything together, serve and enjoy.
