Street Corn Pasta Salad
A delightful fusion of creamy dressing, fresh corn, and perfectly cooked pasta that embodies the flavors of summer.
Ingredients
Pasta and Corn
- 8 oz 8 oz (225g) pasta (elbow, bowtie, or rotini) Use any preferred pasta shape.
- 2 cups 2 cups corn (grilled, roasted, or canned) Fresh corn is best but others are fine.
Creamy Dressing
- 1/4 cup 1/4 cup mayonnaise Can substitute with Greek yogurt.
- 1/4 cup 1/4 cup sour cream or Greek yogurt Greek yogurt can lighten the dish.
- 1/2 tsp 1/2 tsp chili powder Adjust based on spice preference.
- Juice of 1 lime Juice of 1 lime Essential for bright flavor.
- Salt & pepper to taste Salt & pepper to taste
Toppings
- 1/3 cup 1/3 cup crumbled cotija or feta cheese Adds a salty flavor.
- 2 tbsp 2 tbsp chopped cilantro For garnish and flavor.
- 1/4 cup 1/4 cup diced red onion gives crunch and flavor.
- Optional Optional: dash of hot sauce or jalapeños For those who like heat.
Instructions
Preparation
- Start by cooking the pasta according to the package instructions. Drain and set aside to cool while you prepare the other ingredients.
- In a large mixing bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), chili powder, lime juice, salt, and pepper until creamy and well combined.
- Add the cooked and cooled pasta, corn, diced red onion, crumbled cotija cheese, and chopped cilantro to the bowl with the dressing.
- Gently toss everything together until the pasta and corn are well-coated in the creamy dressing.
- Cover the bowl with plastic wrap and let it chill in the fridge for at least 30 minutes.
- Before serving, give it a quick toss and add extra cotija cheese or lime if desired.
Notes
This salad can be made a day in advance for easy entertaining. Store in an airtight container in the refrigerator for up to 3 days. For freezing, keep the pasta and corn separate from the dressing.