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Street Corn Pasta Salad

This Street Corn Pasta Salad is a vibrant combination of sweet corn, creamy tangy dressing, and pasta, perfect for summer picnics and barbecues.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad
Cuisine: American, Mexican
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces elbow macaroni or your favorite pasta
  • 2 cups corn kernels fresh, frozen, or canned
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 lime juiced and zested
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup fresh cilantro chopped
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Equipment

  • Large pot for boiling pasta
  • Colander for draining
  • Mixing bowl
  • Measuring cups and spoons
  • Whisk or fork for mixing

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta for 8 to 10 minutes until al dente.
  2. If using fresh corn, slice the kernels off the cob; if using frozen, thaw and drain.
  3. In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, and chili powder until smooth.
  4. Once the pasta is al dente, drain in a colander and rinse under cold water to cool.
  5. In a large bowl, toss the cooled pasta with corn, cilantro, and dressing until evenly coated.
  6. Fold in cotija cheese, season with salt and pepper to taste.
  7. Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.
  8. Give the salad a good stir and serve chilled.

Notes

For extra crunch, stir in diced bell peppers or red onion just before serving.