Description
This Street Corn Pasta Salad is a delightful twist on classic corn salad, with the addition of pasta for a satisfying and flavorful dish that’s perfect for picnics, potlucks, or a simple weeknight meal.
Ingredients
Scale
Pasta:
- 1 pound pasta (any shape)
Corn Salad:
- 2 cups cooked corn kernels
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- 1 jalapeno pepper, seeded and minced
- 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 the Pasta: Cook the pasta according to package instructions, drain, and set aside.
- Prepare the Dressing: Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a bowl.
- Combine Ingredients: In a mixing bowl, combine pasta, corn, red bell pepper, red onion, and jalapeno. Pour the dressing over the ingredients and toss gently.
- Add Cilantro: Add chopped cilantro to the salad, toss again, and adjust salt and pepper seasoning as needed.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- For added heat, leave the seeds in the jalapeno or add a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing, Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg
Keywords: Street Corn Pasta Salad, Corn Salad, Pasta Salad, Mexican Salad, Side Dish
