Description

As summer rolls in, I find myself craving vibrant, fresh flavors that remind me of sunny days and backyard barbecues. That’s where my Street Corn Pasta Salad comes in! This dish is not just a salad; it’s a celebration of summer. With its creamy dressing and the delightful crunch of charred corn, it’s perfect for busy moms like us who want to whip up something quick yet impressive. Whether you’re hosting a gathering or just need a tasty side for dinner, this pasta salad is sure to bring smiles to your loved ones’ faces.

Ingredients

Scale

12 oz (340g) pasta (rotini or your favorite type)
2 cups corn kernels (fresh or frozen)
1 tablespoon olive oil
1/2 red onion, diced
1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
1/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons fresh lime juice
1 teaspoon chili powder
Salt and pepper, to taste

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Instructions

Cook pasta according to the package instructions. Drain and rinse with cold water to cool. Set aside.
Heat olive oil in a large skillet over medium heat. Add corn kernels and sauté for 5-7 minutes, until lightly charred. Remove from heat and let cool.
In a large mixing bowl, combine the cooked pasta, charred corn, red onion, cotija cheese, and chopped cilantro.
In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
Pour the dressing over the pasta mixture and toss to combine. Adjust seasoning with salt and pepper as needed.
Serve chilled or at room temperature.

Notes

For a spicier kick, add diced jalapeños to the salad.
This salad can be made a day in advance for better flavor.
Feel free to substitute feta cheese for cotija if preferred.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing and sautéing
Cuisine: Mexican-American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 450mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 10g
Cholesterol: 20mg