If you're looking for a vibrant and delicious summer dish, look no further than this Creamy Street Corn Pasta Salad. This pasta salad combines the sweetness of grilled corn with creamy dressing and fresh vegetables, making it a perfect addition to any picnic or potluck. With the flavors inspired by traditional street corn, this dish is not only satisfying but also incredibly easy to prepare.
Ingredients
Scale:
8 ounces of rotini or penne pasta
4 ears of fresh corn, grilled and kernels removed (or 2 cups frozen corn, thawed)
1 red bell pepper, diced
1 small red onion, finely chopped
1 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
1 cup sour cream
1/2 cup mayonnaise
Juice of 1 lime
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 cup crumbled cotija cheese (or feta)
1/4 cup sliced green onions
Extra lime wedges for garnish
Instructions
In a large pot of salted boiling water, cook the pasta according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool the pasta. Set aside in a large mixing bowl.
Preheat your grill to medium-high heat. Grill the corn for about 10-12 minutes, turning occasionally until charred and tender. Allow the corn to cool slightly before cutting the kernels off the cob. Add the freshly grilled corn to the mixing bowl with the pasta.
To the bowl, add the diced red bell pepper, chopped red onion, halved cherry tomatoes, and chopped cilantro. Stir gently to combine.
In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, garlic powder, and a pinch of salt and pepper. Adjust seasoning according to your taste.
Pour the dressing over the pasta and vegetable mixture. Toss gently until everything is evenly coated.
Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes.
Just before serving, add the crumbled cotija cheese and sliced green onions. Toss lightly and serve with extra lime wedges on the side.
