Easy Pastina Salad with Charred Corn and Feta

pastina salad in a wooden bowl with lime slices and feta.

5 from 1 vote

Easy Pastina Salad with Charred Corn and Feta

A bright, easy Mexican-inspired pastina salad with charred corn, feta, jalapeño, cilantro, and a creamy, spicy lime-paprika dressing.

Prep Time10

Cook Time15

Total Time25

Course: Lunch

Cuisine: Italian Inspired, Mexican, Mexican-inspired

Servings: servings

Author: Margie Nomura

Ingredients

For the pastina salad:

1 heaping cup (200g)pastina or another small pasta like orzo
2 corn cobs or 1 can sweetcorn, drained and patted dry
1 tbsp olive oil or butter (for frying/grilling the corn)
1 small bunch fresh cilantro (coriander) roughly chopped
2 scallions (spring onions) finely sliced
1 small jalapeño finely chopped (seeds removed if you prefer less heat)
3.5 oz (100g) 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

For the dressing:

3 tbsp mayonnaise
2 tbsp sour cream
1 garlic clove crushed
Juice of 1 lime
½ tsp smoked paprika
1 tbsp sriracha

Instructions

Bring a large pan of salted water to the boil. Cook the pastina for 1 minute less than the package instructions. Drain, rinse briefly under cold water to stop the cooking, then set aside.
If using fresh corn cobs: Husk the corn and slice the kernels off with a sharp knife. Heat the olive oil (or butter) in a large frying pan over medium-high heat. Fry the kernels for 5-7 minutes until lightly charred and caramelized. Add a teaspoon of smoked paprika and the zest of 1 lime.
Alternatively, grill whole husked cobs on a hot grill for 12-18 minutes, turning regularly, then slice off the kernels once cool enough to handle.
If using canned corn: Drain and pat dry with paper towels. Fry in a little oil in a hot pan until some kernels take on color.
In a small bowl, whisk together the mayonnaise, sour cream, sriracha, garlic, lime juice, and paprika until smooth.
In a large bowl, combine the cooked pasta, corn, cilantro, scallions, jalapeño, lime zest, and feta. Pour over the dressing and toss well to coat.
Taste and adjust the seasoning with a little extra salt or lime juice if needed. Serve at room temperature or slightly chilled (i.e., out of the fridge for 20 minutes before serving, just to remove the fridge chill).

Video

Notes

Make-Ahead and Storage

You can make this a day in advance and keep it in an airtight container in the fridge. Remove from the fridge 20 minutes before eating, as you don't want it to be fridge-cold.

This salad is best enjoyed on the day it’s made, but leftovers will keep in the fridge for up to 3 days.

Variations and tips

Canned corn: In the US, a standard can of corn is 15.25 oz (about 432g), in the UK, tinned corn is typically 325g. Either will work in this salad, and you can adjust the amount to fit your taste. If you don't use a whole can, refrigerate it in an airtight container and use it later.
Herbs: Try swapping cilantro for parsley if you’re not a fan.
Feta: Cotija cheese is traditional in Mexican street corn salad - worth trying if you can find it.

Nutrition