Description
This Street Corn Pasta Salad with Creamy Chili Dressing blends grilled corn, crunchy veggies, and a tangy, spicy dressing into a refreshing and satisfying side or light main dish.
Ingredients
8 oz pasta (rotini, fusilli, penne, shells, or bowtie)
2 cups fresh sweet corn (or canned or frozen)
1 red bell pepper, diced
½ small red onion, diced
½ cup cotija cheese (or feta or queso fresco)
1 handful fresh cilantro, chopped
1 jalapeño, minced (optional)
½ cup mayo (or Greek yogurt)
¼ cup sour cream
Juice of 1 lime
1–2 teaspoons chili powder
½ teaspoon smoked paprika
Salt and pepper, to taste
1 small garlic clove, minced
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water, then shake off excess water.
- Grill or sauté corn until slightly charred. Let cool.
- Dice bell pepper, red onion, and jalapeño. Chop cilantro.
- In a large bowl, whisk together mayo, sour cream, lime juice, chili powder, smoked paprika, salt, pepper, and minced garlic to make the dressing.
- Add cooled pasta, corn, veggies, cheese, and cilantro to the bowl. Toss everything together to coat with the dressing.
- Taste and adjust seasoning or consistency if needed. Serve cold.
Notes
- Use Greek yogurt for a tangier dressing.
- Adjust jalapeño to control spice level.
- Substitute feta or queso fresco for cotija cheese.
- Pasta salad tastes better after chilling for a few hours.
- Add a splash of lime juice or milk if dressing thickens in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiled and Mixed
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
