Street Corn Pasta Salad Recipe for Potlucks and BBQs
Street Corn Pasta Salad made with tender pasta, sweet corn, creamy dressing, cotija cheese, lime, and fresh herbs for a tangy cold dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
12 ounces rotini or penne pasta
2 cups corn kernels (fresh, frozen, or canned and drained)
1/2 cup mayonnaise
1/4 cup sour cream or plain Greek yogurt
1/4 cup cotija cheese, crumbled (or feta cheese)
2 tablespoons lime juice
1 clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 tablespoon olive oil
1 small jalapeño, finely chopped (optional)
Instructions
- Cook pasta in salted boiling water until al dente, then drain and rinse under cold water.
- Prepare corn by sautéing, roasting, or using thawed/drained corn.
- In a bowl, mix mayonnaise, sour cream, lime juice, garlic, chili powder, paprika, salt, and pepper.
- Add cooled pasta and toss to coat evenly.
- Add corn, onion, and jalapeño if using.
- Fold in cotija cheese and cilantro.
- Drizzle olive oil and mix lightly.
- Chill before serving and stir again prior to serving.
Notes
Store in an airtight container in the refrigerator. If the salad becomes dry after chilling, add a small amount of lime juice or dressing before serving to restore consistency.