Mediterranean Mexican Street Corn Pasta Salad

Mediterranean Mexican Street Corn Pasta Salad

This vibrant fusion of Mediterranean flair and Mexican street corn brings together grilled or roasted corn, pasta, creamy feta, fresh herbs, and a zesty yogurt dressing. It’s smoky, tangy, and perfectly balanced — great for picnics, potlucks, or easy lunches. Think of it as elote meets pasta salad, with a Mediterranean twist.

Time Required:

Prep Time: 15 minutes

Cook Time: 10–15 minutes

Total Time: 25–30 minutes

Ingredients:

For the Salad:

2 cups cooked short pasta (elbow, penne, or fusilli)

2 cups corn (fresh grilled, roasted, or frozen and thawed)

1/2 red onion, finely diced

1/2 red bell pepper, finely chopped

1/2 cucumber, diced (optional for Mediterranean freshness)

1/2 cup cherry tomatoes, halved

1/3 cup feta cheese, crumbled

2 tablespoons chopped fresh parsley or cilantro

2 tablespoons chopped fresh mint or basil

1/2 avocado, diced (optional but delicious)

For the Creamy Mediterranean Dressing:

1/2 cup Greek yogurt

2 tablespoons olive oil

1 tablespoon mayonnaise (optional for extra creaminess)

Juice of 1 lime (or lemon for Mediterranean twist)

1 clove garlic, finely grated

1/2 teaspoon smoked paprika or chili powder

Salt and black pepper, to taste

1/4 teaspoon cumin (optional for depth)

Instructions:

Cook Pasta:

Cook pasta in salted water until al dente. Drain and rinse under cold water. Set aside.

Prepare Corn:

Grill Method: Grill corn cobs until slightly charred, then cut kernels off.

Stovetop or Oven: Roast frozen corn in a dry skillet or oven at high heat for 10 minutes until browned in spots.

Let corn cool slightly before mixing.

Make the Dressing:

In a bowl, whisk together Greek yogurt, olive oil, lime or lemon juice, garlic, smoked paprika, cumin, salt, and pepper. Add mayo if using. Adjust seasoning to taste.

Assemble the Salad:

In a large bowl, combine pasta, corn, red onion, bell pepper, tomatoes, cucumber, avocado (if using), feta, and fresh herbs.

Pour dressing over the salad and toss gently to coat evenly.

Chill & Serve:

Let sit in the fridge for 15–20 minutes to allow flavors to meld, or serve immediately.

Garnish with extra feta, paprika, and fresh herbs if desired.

Tips & Variations

Cheese Swaps:

Feta cheese brings the Mediterranean saltiness, but you can also try:

Cotija (Mexican-style cheese)

Goat cheese for tang and creaminess

Corn Options:

Fresh corn on the cob (grilled or roasted) adds the best flavor.

Frozen roasted corn is a great shortcut — just thaw and toast slightly for extra char.

Herb Combos:

Use cilantro + mint for a fresh, garden flavor.

Or parsley + dill for a more Mediterranean taste.

Spice Up:

Add a pinch of chili flakes, chipotle powder, or even a dash of hot sauce if you like heat.

Toss in pickled jalapeños for a spicy-tangy kick.

Make It a Meal:

Add protein like:

Grilled shrimp, chicken, or tofu

Canned chickpeas or black beans for a vegetarian option

Lighten It Up:

Sub some of the pasta with spiralized zucchini or chopped romaine for more veggies and fewer carbs.

Q&A

Q: Can I make this ahead of time?

A: Yes! It’s actually better after chilling. Make it up to 1 day in advance, but add avocado and herbs just before serving to keep it fresh.

Q: How do I store leftovers?

A: Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving.

Q: Can I make this dairy-free?

A: Yes! Use plant-based yogurt and dairy-free feta or avocado. The flavor will still be rich and tangy.

Q: What type of pasta works best?

A: Short shapes like elbow macaroni, fusilli, farfalle, or orecchiette work well. You want nooks to trap all that creamy dressing.

Nutrition

Includes Greek yogurt, feta, and avocado. Can vary with pasta and dressing choices.

Conclusion

The Mediterranean Mexican Street Corn Pasta Salad is a zesty, creamy, herby blend of two flavor-packed cuisines. It offers the smoky-sweet notes of roasted corn with the tang of feta and citrus, wrapped in a cooling yogurt dressing. This salad is perfect for BBQs, picnics, or quick weekday lunches. It’s versatile, healthy-ish, and utterly addictive.