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Creamy Street Corn Pasta Salad

Creamy Street Corn Pasta Salad

A vibrant and flavorful pasta salad featuring sweet corn, creamy dressing, and a hint of spice. Perfect for a potluck, barbecue, or a light summer meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Pasta (rotini, penne, or your favorite shape)
  • 1 tablespoon Olive oil
  • 1 cup Corn kernels (fresh, frozen, or canned - drained)
  • 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, crumbled (or feta cheese)
  • 2 tablespoons Lime juice
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Cumin
  • to taste Salt
  • to taste Pepper
  • to taste Fresh cilantro, chopped For garnish

Equipment

  • Large Pot
  • Colander
  • Large bowl
  • Whisk
  • Large skillet (optional)

Method
 

Instructions
  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water.
  2. While pasta cooks, optionally sauté red bell pepper, red onion, and jalapeño in olive oil over medium heat for 5-7 minutes, until slightly softened.
  3. In a large bowl, whisk together mayonnaise, sour cream, cotija cheese, lime juice, chili powder, cumin, salt, and pepper.
  4. Add the cooked pasta, corn, and sautéed vegetables (if using) to the bowl with the creamy dressing.
  5. Gently toss to coat everything evenly.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. 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 diced avocado. Leftovers can be stored in the refrigerator for up to 3 days.