Description
This Juicy Street Corn Pasta Salad combines warm, slightly charred corn with bright lime, chili spice, and creamy mayonnaise for a refreshing summer dish.
Ingredients
Scale
- 8 oz pasta (rotini, penne, or another short shape)
- 2 cups corn kernels, cooked (fresh from the cob, grilled, or thawed frozen)
- 1 bell pepper, diced (any color)
- 1/2 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup lime juice (about 2 limes)
- 1 tsp chili powder
- Salt and pepper, to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain, rinse briefly under cold water, and set aside to cool.
- If using fresh corn, grill or char the ears over high heat until kernels are golden; then cut the kernels off the cob.
- In a large mixing bowl, combine the cooled pasta, cooked corn, diced bell pepper, red onion, and chopped cilantro.
- In a separate small bowl, whisk together the mayonnaise, lime juice, chili powder, and a pinch of salt and pepper until smooth.
- Pour the dressing over the pasta mixture and toss gently to coat evenly.
- Cover and chill in the refrigerator for at least 30 minutes to let flavors marry.
- Serve chilled or at cool room temperature.
Notes
Add 1/2 cup halved cherry tomatoes, or stir in 1/2 cup crumbled cotija for extra flavor. For a lighter dressing, replace half the mayonnaise with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 15mg