Experience the vibrant flavors of summer with our delectable Creamy Street Corn Pasta Salad. This savory dish combines the bold and enticing taste of Mexican street corn with the comforting elements of a Creamy Pasta Salad. Perfect for barbecues, picnics, or a quick lunch idea, this salad is an exciting twist on the classic creamy pasta salad.
Ingredients
Scale:
2 cups of rotini or fusilli pasta
4 ears of corn, grilled and kernels removed (or 3 cups of frozen corn, thawed)
1 red bell pepper, diced
1/2 cup of red onion, finely chopped
1/4 cup of fresh cilantro, chopped
1 cup of cherry tomatoes, halved
1 cup of feta cheese, crumbled
1/2 cup of mayonnaise
1/4 cup of sour cream
Juice of 2 limes
2 tablespoons of olive oil
1 teaspoon of chili powder
1 teaspoon of smoked paprika
Salt and pepper, to taste
1 tablespoon of hot sauce (optional)
Instructions
Start by cooking the pasta. Bring a large pot of salted water to a boil, add the pasta, and cook until al dente according to package instructions. Drain and rinse under cold water to cool.
For a smoky flavor, grill the corn on medium-high heat for 10 minutes, turning occasionally until they have charred marks. Let them cool, then remove the kernels with a sharp knife.
In a large mixing bowl, combine the cooked pasta, grilled corn, diced bell pepper, chopped onion, cherry tomatoes, cilantro, and crumbled feta cheese. Toss well.
In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, olive oil, chili powder, smoked paprika, salt, pepper, and hot sauce (if using).
Pour the creamy dressing over the pasta mixture and toss gently to coat all ingredients thoroughly.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
