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Street Corn Pasta Salad

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A vibrant pasta salad inspired by the flavors of Mexican street corn, perfect for potlucks and summer gatherings.

Ingredients

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  • 2 cups pasta (any shape; shells, rotini, or small penne)
  • 1 cup roasted corn (canned drained or fresh grilled/charred)
  • 1/2 cup cotija cheese, crumbled (or feta as a substitute)
  • 1 lime, juiced
  • 1 jalapeño, diced
  • 1/4 cup mayonnaise (or vegan mayo for dairy-free)
  • 2 tablespoons sour cream (or plain Greek yogurt)
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Instructions

  1. Cook the pasta according to package instructions until al dente. Drain and spread on a baking sheet to cool faster, or rinse briefly under cold water and drain well.
  2. In a large bowl, combine roasted corn and crumbled cotija. Stir to combine.
  3. Add lime juice, diced jalapeño, mayonnaise, sour cream, chili powder, and garlic powder. Season with salt and pepper. Mix until dressing is even.
  4. Add cooled pasta to the bowl and toss gently until each piece is coated.
  5. Adjust seasoning as needed.
  6. Cover and chill in the refrigerator for 30 minutes to let flavors meld.
  7. Garnish with chopped fresh cilantro before serving.

Notes

For less heat, remove jalapeño seeds. Swap half of the mayo for Greek yogurt for a lighter version.

Nutrition

Find it online: https://www.simplefamilydishes.com/street-corn-pasta-salad/