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Creamy Street Corn Pasta Salad

Creamy Street Corn Pasta Salad

A vibrant and flavorful pasta salad featuring sweet corn, creamy dressing, and a hint of spice. Perfect for potlucks, barbecues, or a light summer meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Pasta (rotini, penne, or your favorite shape)
  • 1 tablespoon Olive oil
  • 1 cup Corn kernels (fresh, frozen, or canned - drained)
  • 1 Red bell pepper, chopped
  • 1/2 Red onion, finely chopped
  • 1 Jalapeño pepper, seeded and minced (optional)
  • 1/2 cup Mayonnaise
  • 1/4 cup Sour cream
  • 1/4 cup Cotija cheese, crumbled (or feta cheese)
  • 2 tablespoons Lime juice
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Cumin
  • To taste Salt and pepper
  • Fresh cilantro, chopped (for garnish)

Equipment

  • Large pot
  • Large skillet
  • Mixing bowl
  • Colander

Method
 

Instructions
  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water.
  2. While pasta cooks, heat olive oil in a skillet over medium heat. Add red bell pepper, red onion, and jalapeño (if using). Sauté for 5-7 minutes, until softened.
  3. In a large bowl, whisk together mayonnaise, sour cream, cotija cheese, lime juice, chili powder, cumin, salt, and pepper.
  4. Add the cooked pasta, corn, and sautéed vegetables to the bowl with the creamy dressing.
  5. Gently toss to coat everything evenly.
  6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  7. Garnish with fresh cilantro before serving.

Notes

For a spicier salad, add more jalapeño or a pinch of cayenne pepper. Feel free to substitute other cheeses like Monterey Jack or pepper jack. Leftovers can be stored in the refrigerator for up to 3 days.