Mexican Pastina Salad

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

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5 from 1 vote

A bright, easy pastina salad with charred corn, jalapeño, coriander and a creamy lime-paprika dressing.

Prep Time10

Cook Time15

Total Time25

Course: Lunch

Cuisine: Italian Inspired, Mexican-inspired

Servings: servings

Ingredients

For the 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

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 one minute less than the packet instructions. Drain, rinse briefly under cold water to stop the cooking, then set aside.
If using fresh corn cobs: 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 caramelised. Add a teaspoon of smoked paprika and the zest of 1 lime.
Alternatively, grill whole cobs under a hot grill for about 15 minutes, turning regularly, then slice off the kernels once cool enough to handle.
If using tinned corn: Drain and pat dry with kitchen paper. Fry in a little oil in a hot pan until some kernels take on colour.
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, coriander, spring onions, 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 (ie. out of the fridge for 20 mins before serving just to remove the fridge chill).
The video below will help with this recipe.

Video

Notes

Scroll up for a step by step guide on how to make this pastina salad.

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

Make ahead: you can make this a day in advance and keep in an airtight container in the fridge. Remove from the fridge 20 mins before eating as you don't want it to be fridge cold.

Herbs: Try swapping coriander 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