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.
Equipment
- Large pot
- Large skillet
- Large bowl
- Whisk
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
Instructions
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse with cold water; set aside to cool.
- 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.
- In a large bowl, whisk together mayonnaise, sour cream, cotija cheese (or feta), lime juice, chili powder, cumin, salt, and pepper.
- Add the cooked pasta, corn, and sautéed vegetables to the bowl with the creamy dressing.
- Gently toss to coat everything evenly.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- 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.