Street Corn Pasta Salad Recipe
This Street Corn Pasta Salad is a vibrant and flavorful dish that combines tender pasta with sweet corn, crunchy bell peppers, and a zesty, creamy dressing. Perfect for summer barbecues or as a refreshing side salad, it features a delightful blend of textures and a hint of spice from jalapeno and chili powder. The addition of fresh cilantro and lime juice adds brightness, making this salad a crowd-pleaser that’s easy to prepare and enjoy chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 to 8 servings 1x
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Scale
Pasta and Vegetables
- 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
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup freshly chopped cilantro
- Juice of 1 lime
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta: Prepare the pasta according to the package instructions until al dente. Drain well and set aside to cool.
- Make the dressing: In a bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and well combined.
- Combine the ingredients: In a large mixing bowl, add the cooked pasta, corn kernels, diced red bell pepper, finely chopped red onion, and minced jalapeno pepper. Pour the prepared dressing over the mixture and toss gently to coat all ingredients evenly.
- Add fresh herbs and season: Incorporate the freshly chopped cilantro into the salad, toss again, and then adjust seasoning with additional salt and pepper if needed.
- Chill before serving: Refrigerate the pasta salad for at least 30 minutes to allow flavors to meld and serve chilled for the best taste.
Notes
- Cook pasta slightly less than package instructions to ensure it stays firm in the salad.
- Adjust jalapeno quantity based on your preferred spice level; omit seeds for less heat.
- The salad tastes best if refrigerated for a few hours or overnight.
- Use fresh corn when in season for the best flavor, or frozen corn as an alternative.
- For a lighter version, substitute mayonnaise with Greek yogurt.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: thirty four g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Keywords: Street Corn Pasta Salad, Mexican pasta salad, summer salad, corn salad, creamy pasta salad, spicy pasta salad
Find it online: https://todayfoodrecipe.com/street-corn-pasta-salad-recipe/
