Description
A vibrant and flavorful Street Corn Pasta Salad featuring tender pasta, charred sweet corn, fresh vegetables, and creamy chili dressing. This dish combines smoky, tangy, and mildly spicy notes, perfect for summer gatherings or as a refreshing side dish.
Ingredients
Scale
Pasta and Vegetables
- 8 oz pasta (rotini, fusilli, penne, shells, or bowtie)
- 2 cups fresh sweet corn (or canned or frozen)
- 1 red bell pepper, diced
- ½ small red onion, diced
- 1 jalapeño, minced (optional)
- 1 handful fresh cilantro, chopped
Cheese
- ½ cup cotija cheese (or feta or queso fresco)
Dressing
- ½ cup mayo (or Greek yogurt)
- ¼ cup sour cream
- Juice of 1 lime
- 1–2 teaspoons chili powder
- ½ teaspoon smoked paprika
- 1 small garlic clove, minced
- Salt and pepper, to taste
Instructions
- Cook the pasta: Cook the pasta according to package instructions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta. Shake off any excess water.
- Char the corn: Grill or sauté the fresh sweet corn until it is slightly charred, which enhances its natural sweetness and adds a smoky flavor. Let the corn cool before adding it to the salad.
- Prepare vegetables: Dice the red bell pepper, red onion, and jalapeño (if using). Chop the fresh cilantro finely to distribute its flavor throughout the salad.
- Make the dressing: In a large bowl, whisk together the mayo, sour cream, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper until smooth and well combined. This creamy chili dressing provides a zesty and slightly spicy base for the salad.
- Assemble the salad: Add the cooled pasta, charred corn, diced veggies, cotija cheese, and cilantro into the bowl with the dressing. Toss everything thoroughly to ensure every bite is coated.
- Final seasoning: Taste the salad and adjust salt, pepper, or chili powder if needed. Serve chilled for best flavor and texture.
Notes
- For a lighter dressing, substitute mayo with Greek yogurt.
- Use frozen or canned corn if fresh corn is unavailable; be sure to char it slightly for the best flavor.
- Adjust the amount of jalapeño based on your preferred spice level or omit for a milder salad.
- This salad pairs well with grilled meats or as a standalone vegetarian dish.
- Keep the salad refrigerated and consume within 2 days for optimal freshness.
