Creamy Street Corn Pasta Salad (Print Version)
# Ingredients:
→ Salad
01 -
225 grams dried pasta (elbow, rotini, or bowtie)
02 -
320 grams corn kernels (fresh, canned, or thawed frozen)
03 -
75 grams red bell pepper, diced
04 -
40 grams red onion, finely chopped
05 -
15 grams fresh cilantro, chopped
06 -
65 grams cotija or feta cheese, crumbled
07 -
1 jalapeño, finely chopped (optional)
08 -
Juice of 1 lime
→ Creamy Dressing
09 -
80 milliliters mayonnaise
10 -
80 milliliters sour cream or Greek yogurt
11 -
1 clove garlic, minced or grated
12 -
5 milliliters chili powder
13 -
2.5 milliliters smoked paprika
14 -
2.5 milliliters ground cumin
15 -
Salt, to taste
16 -
Black pepper, to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and rinse under cold water to stop the cooking. Set aside.
02 -
For added flavor, heat a dry skillet over medium-high heat. Add fresh or thawed corn and sauté for 5 to 7 minutes until lightly charred. Allow to cool before using.
03 -
In a mixing bowl, whisk together mayonnaise, sour cream or Greek yogurt, minced garlic, lime juice, chili powder, smoked paprika, cumin, salt, and pepper until smooth and homogenous.
04 -
In a large bowl, add the cooked pasta, charred corn, diced red bell pepper, chopped red onion, cilantro, jalapeño, and crumbled cheese. Toss to distribute evenly.
05 -
Pour the prepared dressing over the salad mixture. Toss well to ensure every component is thoroughly coated. Taste and adjust seasoning if needed. Refrigerate for 15 to 30 minutes to allow flavors to develop.
06 -
Just before serving, garnish with additional cheese, fresh cilantro, and a squeeze of lime if desired.
# Notes:
01 -
Dice avocado and fold it in just before serving for added creaminess.
02 -
Cotija cheese can be substituted with Parmesan in a pinch.
03 -
Toss in grilled chicken or black beans to increase protein content.
04 -
Add hot sauce or extra jalapeño for more heat.