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Creamy Street Corn Pasta Salad

Creamy Street Corn Pasta Salad

A vibrant and flavorful pasta salad featuring sweet corn, creamy dressing, and a hint of spice. Perfect for potlucks, barbecues, or a light summer meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Pasta (rotini, penne, or similar)
  • 1 tablespoon Olive oil
  • 1 cup Corn kernels (fresh, frozen, or canned) If using canned, drain well.
  • 1 Red bell pepper Chopped
  • 1/2 Red onion Finely chopped
  • 1 Jalapeño pepper Seeded and minced (optional)
  • 1/2 cup Mayonnaise
  • 1/4 cup Sour cream
  • 1/4 cup Cotija cheese (or feta) Crumbled
  • 2 tablespoons Lime juice
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Cumin
  • Cilantro Fresh, chopped (for garnish)
  • Salt and pepper To taste

Equipment

  • Large pot
  • Large skillet
  • Large bowl
  • Whisk

Method
 

Instructions
  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water; set aside to cool.
  2. Heat olive oil in a large skillet over medium heat. Add red bell pepper, red onion, and jalapeño (if using). Sauté for 5-7 minutes, until slightly softened.
  3. In a large bowl, whisk together mayonnaise, sour cream, cotija cheese (or feta), lime juice, chili powder, cumin, salt, and pepper.
  4. Add the cooked pasta, corn, and sautéed vegetables to the bowl with the creamy dressing.
  5. Gently toss to coat everything evenly.
  6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  7. Garnish with fresh cilantro before serving.

Notes

For a spicier kick, add more jalapeño or a pinch of cayenne pepper. You can also add other vegetables like black beans or cherry tomatoes. Leftovers can be stored in the refrigerator for up to 3 days.