Amazing Street Corn Pasta Salad
A vibrant dish that combines mouthwatering street corn flavors with hearty pasta, fresh vegetables, and a creamy dressing, perfect for summer gatherings.
Ingredients
Pasta and Base Ingredients
- 8 oz pasta (fusilli or rotini)
- 1 cup corn kernels (fresh or frozen, thawed)
- 1 cup cherry tomatoes (halved)
- 1/2 medium red onion (finely diced)
- 1 medium bell pepper (diced; red or yellow)
- 1 cup black beans (drained and rinsed)
- 1/2 cup cilantro (chopped)
- 1 medium avocado (diced)
Dressing
- 2 medium lime (juice from 2 limes) Fresh lime juice is best.
- 1/4 cup mayonnaise
- 1/4 cup sour cream Greek yogurt can be a lighter substitute.
- 1 tsp chili powder Or to taste.
- Salt and pepper To taste.
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- While the pasta is cooking, chop your vegetables. Dice the bell pepper, onion, and avocado, halve the cherry tomatoes, and rinse your black beans.
Making the Dressing
- In a small bowl, whisk together the lime juice, mayonnaise, sour cream, chili powder, salt, and pepper until smooth and creamy.
Mixing
- In a large bowl, combine the cooled pasta, corn, tomatoes, peppers, onion, black beans, and cilantro. Pour the dressing over the mixture and gently toss until everything is well-coated.
- Carefully fold in the diced avocado to avoid mashing.
Chill & Serve
- Allow the salad to chill in the fridge for at least 30 minutes before serving, which allows the flavors to meld wonderfully.
Notes
Experiment with ingredients by swapping black beans for kidney beans or adding diced jalapeños for extra kick. Use fresh lime juice for the best flavor.