Description
A vibrant and flavorful Street Corn Pasta Salad combining al dente pasta with sweet corn, crunchy bell peppers, and a zesty, creamy dressing infused with lime and chili powder. This dish is perfect as a refreshing side or a light main course, boasting a fusion of smoky, spicy, and tangy flavors inspired by classic street corn.
Ingredients
Scale
Pasta and Vegetables
- 1 pound pasta (any shape)
- 2 cups cooked corn kernels
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- 1 jalapeno pepper, seeded and minced
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup freshly chopped cilantro
- Juice of 1 lime
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain and set aside to cool.
- Make Dressing: In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
- Combine Ingredients: In a large bowl, combine cooled pasta with corn kernels, diced red bell pepper, chopped red onion, and minced jalapeno.
- Toss Salad: Pour the dressing over the salad mixture and toss gently to coat evenly.
- Add Cilantro: Fold in freshly chopped cilantro for added flavor. Adjust seasoning if necessary.
- Chill: Refrigerate for at least 30 minutes before serving to enhance flavors.
Notes
- Use any pasta shape you prefer, though short pasta like rotini or penne works best to hold the dressing.
- For a smoky flavor, grill the corn kernels before adding to the salad.
- Adjust the amount of jalapeno for desired spice level.
- This salad stores well in the fridge for up to 2 days.
- For a lighter version, substitute Greek yogurt for sour cream and use light mayonnaise.
