Mexican Street Corn Pasta Salad

A quick and creamy twist on street corn with smoky charred corn, salty cheese, and a zesty, spicy feta dressing.

This quick and easy pasta salad features savory charred corn, salty cotija-style crumbled feta, and a creamy, tangy dressing with a hint of heat. Perfect as a side for taco night or a satisfying lunch on its own.

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 4–6 servings

Ingredients

Pasta Salad

• 2 cups ditalini pasta (or any small pasta shape)
• 3 tbsp 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)

Spicy Feta Dressing

• ½ cup sour cream
• ½ cup mayonnaise
• ½ cup cottage cheese
• 1 cup feta cheese
• ⅓ cup fresh lime juice
• 1 tsp garlic powder
• ½ tsp cayenne pepper
• Salt and pepper, to taste

Instructions

Cook the Pasta – Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and rinse with cold water until cool. Set aside.
Char the Corn – Heat a large skillet with a tight-fitting lid over high heat. Add olive oil and the corn in an even layer. Season with salt and black pepper. Cover and cook without stirring for 5 minutes until charred and cooked through. Remove the lid, reduce heat to medium, and add minced garlic. Stir and cook for 1–2 minutes. Remove from heat and let cool.
Mix the Salad – In a large bowl, combine the cooled pasta, charred corn, diced red onion, chopped parsley, and sliced scallions. Add ⅓ cup crumbled feta cheese, reserving some for garnish.
Make the Dressing – In a blender, combine sour cream, mayonnaise, cottage cheese, 1 cup feta cheese, lime juice, garlic powder, and cayenne pepper. Blend until smooth. Season with salt and pepper to taste.
Assemble the Salad – Pour the dressing over the salad (you may not need all of it) and toss to coat evenly. Transfer to a serving platter and garnish with reserved feta, parsley, and scallions. Serve immediately or refrigerate until ready to serve.

NOTES

For extra smokiness, grill the corn instead of pan-char it. The dressing makes more than needed—leftovers work great as a dip for chips or a taco topping. If using frozen corn, thaw fully and pat dry before charring. To make it more substantial, add grilled chicken or black beans. The salad can be made a day ahead—just store the dressing and garnishes separately until serving.

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