why make this recipe
This salad is bright, tasty, and easy. It mixes pasta with sweet corn and a creamy, tangy dressing. You can make it ahead and bring it to potlucks, picnics, or weeknight dinners. The flavors are familiar and most people like it.
introduction
This Street Corn Pasta Salad uses corn, peppers, lime, and a creamy chili dressing. It is quick to put together and fills a plate with color and flavor. If you want a fast way to cook corn for this salad, try air fryer corn on the cob to save time and add a slight char.
how to make Street Corn Pasta Salad
- Cook pasta until just tender and cool it a bit.
- Mix the dressing of mayo, sour cream, lime juice, chili powder, salt, and pepper.
- Stir the cooked corn and veggies into the pasta.
- Pour the dressing over the pasta mix and toss gently.
- Add chopped cilantro, chill, then serve.
Ingredients :
- 1 pound pasta (any shape)
- 2 cups cooked corn kernels
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- 1 jalapeno pepper, seeded and minced
- ½ cup mayonnaise
- ¼ cup sour cream
- Juice of 1 lime
- 1 teaspoon chili powder
- Salt and pepper to taste
Directions :
- Cook the pasta according to package instructions until al dente. Drain and set aside in a large mixing bowl.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
- Add cooked corn kernels, diced red bell pepper, finely chopped red onion, and minced jalapeno to the pasta. Pour the dressing over the mixture and gently toss to combine.
- Sprinkle in freshly chopped cilantro and toss again.
- Chill in the refrigerator for at least 30 minutes before serving for optimal flavor.
how to serve Street Corn Pasta Salad
Serve cold or at room temperature. Top with extra cilantro or a little cotija or feta cheese if you like. It goes well with grilled meats, tacos, or as a side at a BBQ.
how to store Street Corn Pasta Salad
Keep in an airtight container in the fridge. It will stay good for 3 to 4 days. Stir before serving. Do not freeze the salad because the mayo and veggies do not freeze well.
tips to make Street Corn Pasta Salad
- Cook the pasta al dente so it holds its shape after chilling.
- Cool the pasta before adding dressing to avoid thinning it.
- Taste the dressing and add more lime or chili powder to suit your taste.
- Seed the jalapeno if you want less heat.
- Use fresh corn for best flavor, or thaw and drain frozen corn.
variation (if any)
- Add black beans for more protein.
- Swap sour cream for Greek yogurt to make it tangier and lighter.
- Use smoked paprika instead of chili powder for a smoky note.
- Stir in diced avocado just before serving for creaminess.
FAQs
Q: Can I use frozen corn?
A: Yes. Thaw and drain frozen corn, or cook it briefly before adding.
Q: Is this salad good the next day?
A: Yes. The flavors often taste better after a few hours in the fridge. Eat within 3 to 4 days.
Q: Can I make this without mayo?
A: You can use all sour cream or plain Greek yogurt, but the texture and taste will change slightly.
Q: Can I make it spicy?
A: Yes. Keep the seeds in the jalapeno or add hot sauce to the dressing.
Q: What pasta shape works best?
A: Short shapes like rotini, bowties, or penne hold the dressing well.
Street Corn Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Description
A vibrant and creamy pasta salad featuring sweet corn, peppers, and a tangy dressing, perfect for potlucks and picnics.
Ingredients
- 1 pound pasta (any shape)
- 2 cups cooked corn kernels
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- 1 jalapeno pepper, seeded and minced
- ½ cup mayonnaise
- ¼ cup sour cream
- Juice of 1 lime
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside in a large mixing bowl.
- Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
- Add cooked corn kernels, diced red bell pepper, finely chopped red onion, and minced jalapeno to the pasta. Pour the dressing over the mixture and gently toss to combine.
- Sprinkle in freshly chopped cilantro and toss again.
- Chill in the refrigerator for at least 30 minutes before serving for optimal flavor.
Notes
Serve cold or at room temperature with added cilantro or cheese on top. Store in an airtight container in the fridge for 3 to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
