Juicy Street Corn Pasta Salad
A refreshing summer salad featuring pasta, sweet corn, and vibrant vegetables, brought together with a zesty dressing.
Ingredients
Pasta Ingredients
- 2 cups rotini or penne pasta Can substitute with whole wheat or gluten-free pasta.
Vegetables
- 2 ears fresh sweet corn Can use canned or frozen corn if fresh is unavailable.
- 1/2 cup finely diced red onion Adds crunch and balance to the sweetness of the corn.
- 1 cup diced yellow or red bell peppers For color and sweetness.
- 1/4 cup chopped fresh cilantro Can substitute with parsley or basil.
Dressing Ingredients
- 2 tablespoons fresh lime juice Adds a zesty flavor.
- 1/2 cup sour cream or Greek yogurt Provides a creamy base.
- 1 teaspoon chili powder For a hint of warmth.
- 1 teaspoon ground cumin Enhances the street vendor vibe.
- Salt to taste
- Pepper to taste
Topping
- 1/2 cup crumbled Cotija cheese Feta can be used as a substitute.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and let cool slightly.
- If using fresh corn, grill or boil the cobs until tender, then cut the kernels off the cob. If using canned or frozen corn, drain or thaw it.
- In a large mixing bowl, combine the cooked pasta, corn kernels, diced red onion, bell peppers, and chopped cilantro.
- In a separate bowl, whisk together the lime juice, sour cream, chili powder, cumin, salt, and pepper. Adjust the seasoning to taste.
- Pour the dressing over the pasta mixture and toss gently to coat all the ingredients.
- Sprinkle the crumbled Cotija cheese on top and give it another gentle toss.
Serving
- For the best flavors, let the salad chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad pairs wonderfully with grilled meats and refreshing drinks like margaritas or iced tea. You can also enhance it with diced jalapeños for heat or chicken for protein.