Description
This vibrant Street Corn Pasta Salad combines the smoky sweetness of charred corn with the creamy tanginess of a lime-spiced dressing, perfectly tossed with pasta, fresh vegetables, and crumbled cotija cheese. It’s a delightful dish that balances textures and flavors, making it a refreshing and satisfying salad ideal for summer gatherings or easy weeknight meals.
Ingredients
Scale
Pasta and Corn
- 8 oz pasta (rotini or penne)
- 1 cup fresh or frozen corn kernels
- 1 tablespoon olive oil
Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- Juice of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Add-Ins
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro
- 1 small jalapeño, deseeded and diced
- 1/4 cup diced red onion
- 1 avocado, diced
- Optional: Hot sauce for added spice
Instructions
- Cook the pasta: Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
- Char the corn: Heat olive oil in a large skillet over medium heat. Add the corn kernels and sauté for 3-5 minutes until slightly charred and fragrant. Remove from heat and let cool.
- Prepare the dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, cumin, salt, and pepper until smooth and well combined.
- Combine salad ingredients: Add the cooked pasta, charred corn, chopped cilantro, diced jalapeño, diced red onion, and cotija cheese into the bowl with the dressing. Toss gently until everything is evenly coated.
- Add avocado: Fold in the diced avocado carefully to avoid mashing it, maintaining its texture in the salad.
- Adjust seasoning: Taste the salad and adjust salt and pepper as needed. Add hot sauce if desired for extra heat and toss again gently.
- Chill: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together for a more balanced taste.
- Serve: Before serving, give the salad a gentle stir and garnish with additional cilantro and cotija cheese if desired for an inviting presentation.
Notes
- For a vegetarian option, ensure the mayonnaise and sour cream are vegetarian-friendly.
- Use fresh corn when in season for the best flavor, or high-quality frozen corn as a substitute.
- Deseed the jalapeño completely if you prefer less heat.
- Serve chilled or at room temperature depending on preference.
- This salad holds well in the refrigerator for up to 2 days but is best eaten fresh due to the avocado.
- Hot sauce is optional and can be adjusted to suit your spice tolerance.
