Description
Indulge in the flavors of summer with this Creamy Street Corn Pasta Salad recipe. A delightful fusion of Mexican street corn and pasta salad, this dish is creamy, zesty, and perfect for picnics and barbecues.
Ingredients
Scale
Pasta:
- 8 ounces elbow macaroni or rotini pasta
Corn Mixture:
- 2 cups corn kernels (fresh, canned, or frozen and thawed)
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- Optional: extra lime wedges and chili powder for garnish
Instructions
- Cook the Pasta: Cook the pasta until al dente, then rinse and set aside to cool.
- Char the Corn: In a skillet, cook the corn until lightly charred.
- Prepare the Dressing: Whisk together mayonnaise, sour cream, lime juice, spices, salt, and pepper.
- Combine Ingredients: Mix pasta, corn, red onion, cilantro, and cheese in a bowl.
- Toss and Chill: Coat everything with the dressing and refrigerate for at least 30 minutes.
- Garnish and Serve: Add extra cheese, chili powder, and lime wedges before serving.
Notes
- Grilled corn adds extra flavor.
- Substitute Greek yogurt for a lighter option.
- This salad can be made a day ahead.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
