Creamy Street Corn Pasta Salad
A vibrant pasta salad that brings together the flavors of Mexican street corn (elote) with creamy pasta. Bursting with sweet corn, fresh vegetables, and a luscious creamy dressing, this dish is a crowd-pleasing combination perfect for summer gatherings and weeknight meals.
Ingredients
- 1 pound pasta rotini or shells work great
- 2 cups sweet corn fresh, frozen, or canned
- 1 cup cherry tomatoes halved
- 1 red bell pepper diced
- 1/2 cup red onion finely chopped
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- salt and pepper to taste
- fresh cilantro for garnish, optional
Instructions
- Cook the pasta by boiling water in a large pot. Add a generous pinch of salt and toss in your pasta. Cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
- While the pasta is cooking, chop your vegetables. Dice the red bell pepper, slice the cherry tomatoes, and finely chop the red onion. If using fresh corn, you can grill it or remove kernels from cooked ears.
- In a separate bowl, combine mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Whisk together until smooth and creamy.
- In a large mixing bowl, add the cooked and cooled pasta, corn, bell pepper, tomatoes, and red onion. Pour the creamy dressing over and gently toss until everything is well combined.
- For the best flavor, cover the pasta salad and place it in the refrigerator for at least 30 minutes before serving. When you're ready, garnish with fresh cilantro and serve cold.