Creamy Street Corn Pasta Salad
A delightful pasta salad combining creamy goodness with fresh sweet corn and vibrant flavors, perfect for summer meals.
Ingredients
Pasta and Corn
- 8 oz elbow pasta (or any pasta of your choice) Elbow pasta recommended, but feel free to use your favorite shape.
- 2 cups sweet corn (fresh, canned, or frozen) Fresh corn can be grilled or boiled for flavor.
- 1 cup cherry tomatoes, halved Adds a burst of color and flavor.
- ½ cup red onion, finely chopped Adds a nice crunch and flavor.
Dressing
- ½ cup mayonnaise Creates the creamy base.
- ¼ cup sour cream Adds tanginess to the dressing.
- 2 tablespoons lime juice Freshly squeezed for the best flavor.
- 1 teaspoon chili powder Adjust according to taste.
- to taste Salt and pepper Season to preference.
Garnish
- ½ cup cilantro, chopped For garnish.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
Preparing the Corn
- If using fresh corn, grill it for a smoky flavor or boil it. For canned or frozen corn, drain and thaw if frozen.
Making the Dressing
- In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Stir until smooth.
Combining Ingredients
- Add the cooked pasta, corn, cherry tomatoes, and red onion to the bowl. Gently fold everything together until evenly coated in the dressing.
Final Touches
- Take a quick taste and adjust the seasoning if necessary. Add more lime, salt, or chili powder, according to your preference.
- For the best flavor, let the salad chill in the refrigerator for about 30 minutes before serving. Garnish with chopped cilantro right before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing, however, the creamy texture might change slightly upon thawing.