Discover the vibrant flavors and delightful texture of the Mexican Pastina Salad with Corn, Feta, and Spicy Lime Dressing Recipe. This fresh and zesty salad brings together tiny pastina pasta, sweet corn, tangy feta, and a kick of heat from the jalapeño, all tied together by a creamy, spicy lime dressing. Whether you’re looking for a colorful side dish or a light main, this salad bursts with personality and is surprisingly simple to make, instantly upgrading any meal with its cheerful Mexican-inspired flair.
Ingredients You’ll Need
Each ingredient in this Mexican Pastina Salad with Corn, Feta, and Spicy Lime Dressing Recipe plays a special role, not only adding layers of flavor but also contributing to the vibrant colors and delightful textures. From the tender pastina to the fresh coriander, every component combines to make this salad both irresistible and refreshing.
- 200 g pastina: Tiny pasta that cooks quickly and offers a delicate bite, perfect for salads.
- 2 corn cobs or 1 × 325g tin sweetcorn: Adds natural sweetness and a satisfying pop in every forkful.
- 1 tbsp olive oil or butter: Used to fry or grill the corn for a smoky, caramelized flavor.
- 1 small bunch fresh coriander: Provides a refreshing herbaceous aroma and bright green color.
- 2 spring onions: Offers a mild onion taste with a bit of crunch.
- 1 small jalapeño: Adds a gentle heat—seeds can be omitted if you prefer less spice.
- 100 g feta cheese: Crumbled feta gives creamy saltiness; a great stand-in for cotija cheese.
- 1 tsp smoked paprika: Adds a smoky depth and beautiful red hue, with extra for dusting.
- Zest of 1 lime: Fresh citrus aroma that lifts the entire salad.
- Salt: To taste, balancing all the flavors perfectly.
- 3 tbsp mayonnaise: Base of the creamy, spicy lime dressing.
- 2 tbsp sour cream: Adds tanginess and creaminess to the dressing.
- 1 garlic clove: Crushed for a punch of savory flavor.
- Juice of 1 lime: Brings acidity and ties the dressing to the salad’s lime zest.
- ½ tsp smoked paprika: Adds smoky spice into the dressing, complementing the salad.
- 1 tbsp sriracha: Kicks up the heat and gives a balanced spicy sweet note.
How to Make Mexican Pastina Salad with Corn, Feta, and Spicy Lime Dressing Recipe
Step 1: Cook the Pastina
Bring a pot of salted water to a boil and cook the pastina according to package instructions until al dente. Since pastina cooks quickly, keep an eye on it to prevent mushiness. Once done, drain and rinse briefly under cold water to stop the cooking process and keep the pasta from sticking.
Step 2: Prepare the Corn
If using fresh corn, grill or fry the corn cobs in olive oil or butter until lightly charred and caramelized—a step that really intensifies the flavor. Then, cut the kernels off the cob. For canned corn, simply drain and dry thoroughly with paper towels to avoid watering down the salad.
Step 3: Mix the Salad Base
In a large bowl, combine the cooled pastina, grilled corn kernels, roughly chopped fresh coriander, finely sliced spring onions, and the chopped jalapeño. Crumble in the feta cheese and sprinkle the smoked paprika and lime zest over the top. Gently toss everything together to distribute flavors evenly.
Step 4: Whip Up the Spicy Lime Dressing
In a small bowl, whisk together mayonnaise, sour cream, crushed garlic, lime juice, smoked paprika, and sriracha until smooth and well combined. Taste and adjust seasoning if needed. This dressing is the magic touch that brings creaminess with a spicy, citrusy zing to the salad.
Step 5: Combine and Chill
Pour the spicy lime dressing over the salad base and toss thoroughly to coat everything in that luscious sauce. For best results, chill the salad for at least 30 minutes before serving—this lets all the flavors meld beautifully.
How to Serve Mexican Pastina Salad with Corn, Feta, and Spicy Lime Dressing Recipe
Garnishes
Top off your salad with a light dusting of smoked paprika for a pop of color and subtle smoky aroma. Fresh lime wedges and extra chopped coriander make for bright, attractive accents. A few thin slices of jalapeño on top add a nice visual hint to the salad’s heat.
Side Dishes
This salad is a fantastic companion to grilled chicken, seared fish, or even tacos. Its refreshing and tangy profile also pairs wonderfully with spicy mains, helping to balance and cool your palate.
Creative Ways to Present
Serve this Mexican Pastina Salad with Corn, Feta, and Spicy Lime Dressing Recipe in colorful bowls to echo its vibrant ingredients. For a party, consider individual mason jars or small cups for single servings—beautiful and portable. Or use as a filling in stuffed peppers for an eye-catching twist!
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad in an airtight container in the fridge for up to 3 days. The flavors actually develop more over time, but the pastina can soak up the dressing, so you may want to refresh with a little extra lime juice or mayonnaise before serving.
Freezing
This salad doesn’t freeze well because the mayonnaise-based dressing and fresh vegetables can become watery or lose their texture. It’s best enjoyed fresh or within a couple of days refrigerated.
Reheating
Since this is a cold salad, it’s best served chilled. If you prefer, allow it to come to room temperature for 10–15 minutes before serving, but avoid heating to preserve the creamy texture and fresh flavors.
FAQs
Can I substitute the pastina with another pasta?
Absolutely! Orzo or other small pasta shapes like acini di pepe work wonderfully as substitutes and maintain the salad’s delicate texture.
What can I use if I don’t have cotija cheese?
Feta cheese is a perfect substitute, offering a similar salty and crumbly texture that complements the other ingredients beautifully.
Is the jalapeño necessary, and can I adjust the spice level?
Jalapeño adds a pleasant heat, but you can remove the seeds to reduce spiciness or skip it altogether if you prefer a milder dish.
Can I make the dressing ahead of time?
Yes! The spicy lime dressing can be made a day in advance and kept in the refrigerator, which actually helps meld the flavors even more.
How can I make this salad vegan?
To veganize the recipe, swap the feta for a plant-based cheese alternative, and replace mayonnaise and sour cream with vegan versions or a cashew cream.
Final Thoughts
I can’t recommend enough giving the Mexican Pastina Salad with Corn, Feta, and Spicy Lime Dressing Recipe a try. It effortlessly combines vibrant flavors, enticing textures, and a hint of spice that will brighten any table. Whether it’s a casual weeknight dinner or a festive gathering, this salad promises to impress and delight anyone lucky enough to enjoy it.
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Mexican Pastina Salad with Corn, Feta, and Spicy Lime Dressing Recipe
This vibrant Mexican Pastina Salad combines tender small pasta with smoky grilled corn, fresh herbs, spicy jalapeño, and creamy feta cheese. Tossed in a tangy, smoky-sriracha dressing, it’s a refreshing and flavorful dish perfect for a light lunch or side salad.
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
Pastina Salad
- 200 g pastina, or another small pasta such as orzo
- 2 corn cobs, husks removed (or 1 × 325g tin sweetcorn, drained and patted dry)
- 1 tbsp olive oil, or butter, for frying/grilling the corn
- 1 small bunch fresh coriander, roughly chopped
- 2 spring onions, finely sliced
- 1 small jalapeño, finely chopped (seeds removed if you prefer less heat)
- 100 g feta cheese, crumbled (traditionally cotija cheese is used, but feta works well if cotija isn’t available)
- 1 tsp smoked paprika, plus extra for dusting
- Zest of 1 lime
- Salt, to taste
Dressing
- 3 tbsp mayonnaise
- 2 tbsp sour cream
- 1 garlic clove, crushed
- Juice of 1 lime
- ½ tsp smoked paprika
- 1 tbsp sriracha
Instructions
- Cook the pastina: Bring a large pot of salted water to a boil. Add the pastina and cook according to package instructions, usually about 5-7 minutes, until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Prepare the corn: If using fresh corn, heat olive oil or butter in a skillet or grill pan over medium-high heat. Add the corn cobs and cook, turning often, until charred and cooked through, about 8-10 minutes. Once cooked, cut the kernels off the cobs. If using canned sweetcorn, simply drain and pat dry.
- Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, crushed garlic, lime juice, smoked paprika, and sriracha until smooth and well combined.
- Combine salad ingredients: In a large mixing bowl, add the cooled pastina, grilled corn kernels, chopped coriander, sliced spring onions, chopped jalapeño, crumbled feta, smoked paprika, and lime zest. Gently toss to combine.
- Dress and season: Pour the dressing over the salad and mix thoroughly to coat all ingredients. Taste and season with salt as needed. Dust with a little extra smoked paprika before serving for an extra smoky flavor and color.
Notes
- For less heat, remove the seeds from the jalapeño or omit it entirely.
- If cotija cheese is available, it offers a more authentic flavor, but feta is a great substitute.
- This salad is best served chilled or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Feel free to add avocado or black beans for an extra boost of creaminess and protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
