Street Corn Pasta Salad

why make this recipe

This street corn pasta salad tastes fresh and bright. It mixes creamy dressing with sweet corn and crunchy peppers. You can make it fast for a picnic, weeknight meal, or potluck.

introduction

This salad blends corn, pasta, and a tangy lime dressing for a bold, simple side. If you like creamy pasta salads, try chicken spinach alfredo rotini pasta for another easy pasta idea. The flavors work well warm or cold.

how to make Street Corn Pasta Salad

Make this salad in three main steps: cook the pasta, mix the dressing, and toss everything together. Chill it for at least 30 minutes so the flavors come together. Taste and adjust salt, lime, or chili powder before serving.

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
• Chopped cilantro for garnish

Directions :

1. Cook the pasta according to package instructions until al dente. Drain and set aside in a large mixing bowl.
2. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
3. 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.
4. Sprinkle in freshly chopped cilantro and toss again.
5. Chill in the refrigerator for at least 30 minutes before serving for optimal flavor.
6. Serve cold or at room temperature, and top with extra cilantro or feta cheese if desired.

how to serve Street Corn Pasta Salad

Serve it as a side with grilled chicken, tacos, or burgers. You can also add cooked shrimp or shredded chicken to make it a main dish. Garnish with extra cilantro or a sprinkle of chili powder.

how to store Street Corn Pasta Salad

Keep the salad in an airtight container in the fridge. It will stay fresh for 3 to 4 days. Stir before serving, and add a little extra lime or sour cream if the dressing thickens.

tips to make Street Corn Pasta Salad

• Cook pasta just until al dente so it holds up after chilling.
• Use fresh or thawed frozen corn for the best taste.
• Seed the jalapeno if you want less heat.
• Chill at least 30 minutes to let flavors meld.
• Taste the dressing and add more lime or chili powder as needed.

variation (if any)

• Add crumbled feta or cotija cheese for a salty bite.
• Use grilled corn for a smoky flavor.
• Swap Greek yogurt for sour cream for a lighter dressing.
• Mix in black beans or diced avocado for extra texture.

FAQs

Q: Can I use a different pasta shape?
A: Yes. Any short pasta like rotini, penne, or shells works well.

Q: Is this salad good the next day?
A: Yes. The flavors deepen after a day, but add a little lime if it tastes flat.

Q: Can I make it ahead for a party?
A: Yes. Make it the day before and chill. Add fresh cilantro just before serving.

Q: How spicy will it be with jalapeno?
A: It should be mild to medium. Remove the seeds to reduce heat.

Q: Can I make it dairy-free?
A: Yes. Replace mayonnaise and sour cream with dairy-free alternatives or extra olive oil and a splash of vinegar.

Street Corn Pasta Salad

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: American
• Diet: Vegetarian

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Description

A fresh and vibrant pasta salad blending creamy dressing with sweet corn and crunchy peppers, perfect for picnics or potlucks.

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Ingredients

Scale 1x2x3x

• 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
• Chopped cilantro for garnish

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Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside in a large mixing bowl.
2. Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth in a separate bowl.
3. Add cooked corn kernels, diced red bell pepper, finely chopped red onion, and minced jalapeno to the pasta.
4. Pour the dressing over the mixture and gently toss to combine.
5. Sprinkle in freshly chopped cilantro and toss again.
6. Chill in the refrigerator for at least 30 minutes before serving for optimal flavor.
7. Serve cold or at room temperature, and top with extra cilantro or feta cheese if desired.

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Notes

For best taste, use fresh or thawed frozen corn and chill for at least 30 minutes before serving.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 25mg