Description
This creamy street corn pasta salad blends sweet corn with tangy lime and smoky chili powder, making it bright, creamy, and perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 8 oz pasta (such as rotini or penne)
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 lime (juiced)
- 1/2 teaspoon chili powder
- 1/4 cup cilantro (chopped)
- 1/4 cup red onion (diced)
- Salt and pepper to taste
- Optional: shredded cheese for garnish
Instructions
- Bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente (about 8–10 minutes). Drain and rinse under cold water or cool on a tray.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder until smooth. Stir in the chopped cilantro and diced red onion. Adjust seasoning as needed.
- For fresh corn, grill or sauté the kernels in a hot skillet for 4–6 minutes until charred. For frozen corn, thaw, drain, and pat dry. For canned corn, drain well. Add corn to the dressing and mix.
- Add cooled pasta to the bowl and toss until well coated. Season with salt and pepper. Chill in the refrigerator for at least 30 minutes before serving. Optionally, sprinkle shredded cheese on top before serving.
Notes
Serve chilled or slightly cold, and garnish with extra cilantro or lime. Best consumed within 3-4 days when stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg