Description
Creamy Street Corn Pasta Salad with charred corn, fresh lime juice, cotija cheese, and a smoky chili dressing. Fresh, easy, and perfect for summer gatherings, potlucks, and BBQs.
Ingredients
12 ounces short pasta (rotini or bowtie)
2 cups sweet corn (fresh, grilled, or thawed frozen)
1/3 cup finely diced red onion
1/2 cup crumbled cotija cheese (or feta)
1/4 cup chopped fresh cilantro
1/2 cup mayonnaise
1/3 cup sour cream or plain Greek yogurt
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 clove garlic, minced
Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and let cool completely.
2. If using fresh corn, grill or sauté until lightly charred. Let cool.
3. In a bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, smoked paprika, garlic, salt, and pepper.
4. In a large mixing bowl, combine cooled pasta, corn, red onion, cotija cheese, and cilantro.
5. Pour dressing over the mixture and toss until evenly coated.
6. Refrigerate for at least 30 minutes before serving. Stir and garnish before serving if desired.
Notes
For a lighter version, substitute all or part of the mayonnaise with Greek yogurt.
Feta cheese can replace cotija if needed.
Add diced jalapeño for extra spice.
Best served chilled after resting at least 30 minutes.
Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boil and Mix
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4 g
- Sodium: 310 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg