Ideal for summer gatherings or a delightful lunch, this Creamy Street Corn Pasta Salad is a refreshing twist on the classic Mexican street corn. Combining the vibrance of street corn flavors with the comfort of pasta salad makes it a versatile and crowd-pleasing dish.
Ingredients
Scale:
12 oz of fusilli or rotini pasta
4 ears of fresh corn, grilled and kernels removed
1 medium red bell pepper, diced
1 small red onion, finely chopped
1 cup cherry tomatoes, halved
1 avocado, diced
1/4 cup fresh cilantro, chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons lime juice, freshly squeezed
1 teaspoon lime zest
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
Salt and pepper, to taste
1/4 cup crumbled cotija cheese (optional)
Extra cilantro for garnish (optional)
Chili flakes for added heat (optional)
Instructions
Cook the pasta according to the package instructions. Once al dente, drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
While the pasta cools, preheat a grill to medium-high heat. Grill the corn directly on the grates, turning occasionally, until charred in spots, about 10 minutes. Remove from the grill and let cool before cutting the kernels off the cob.
In a large mixing bowl, combine the grilled corn kernels, diced bell pepper, red onion, cherry tomatoes, avocado, and chopped cilantro. Mix gently to combine all the fresh vegetables evenly.
To prepare the cilantro lime dressing, whisk together the mayonnaise, sour cream, lime juice, and zest in a small bowl. Add in the chili powder, garlic powder, salt, and pepper. Adjust seasoning according to your taste preference.
Add the cooled pasta to the bowl of vegetables. Pour the dressing over the salad and toss gently to coat every piece with the creamy dressing.
If desired, sprinkle crumbled cotija cheese over the top, and garnish with additional cilantro and chili flakes before serving.
