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Creamy Street Corn Pasta Salad – Easy & Delicious Recipe!

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This Creamy Street Corn Pasta Salad is a delightful fusion of zesty Mexican street corn flavors and classic pasta salad comfort. Perfect for summer gatherings, it’s sure to impress with its vibrant taste and creamy texture.

Ingredients

Scale
  • 4–5 ears of fresh corn, husked
  • 1 short pasta shape (rotini, cavatappi, elbow macaroni, or small shells)
  • 1 tablespoon of oil (for charring corn)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Mexican crema
  • Juice of 1 lime
  • 1 teaspoon chili powder or Tajín
  • 1–2 cloves of garlic, minced
  • Salt and black pepper to taste
  • 1/2 cup crumbled Cotija cheese
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, finely minced (optional)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add your chosen short pasta shape and cook according to the package directions until it's perfectly al dente.
  2. Once cooked, drain the pasta thoroughly in a colander. Immediately rinse it under cold running water until it's completely cooled. Transfer the cooled pasta to a large mixing bowl.
  3. If using fresh corn, carefully cut the kernels off the cobs. For frozen corn, ensure it's thawed and patted dry.
  4. Heat a large skillet over medium-high heat with a tablespoon of oil. Add the corn kernels in a single layer if possible. Cook undisturbed for 3-5 minutes until they start to char, then stir occasionally and continue to cook for another 2-3 minutes until most of the corn is lightly charred. Remove from the skillet and set aside to cool slightly.
  5. In a medium-sized bowl, combine the mayonnaise, sour cream (or Mexican crema), freshly squeezed lime juice, chili powder (or Tajín), minced garlic, and a good pinch of salt and black pepper. Whisk until completely smooth and well combined.
  6. To the large bowl with the cooled pasta, add the charred corn, crumbled Cotija cheese, finely diced red onion, and chopped cilantro. If using jalapeño, add that in now too.
  7. Pour the creamy dressing over the pasta mixture and gently toss everything together until thoroughly coated.
  8. Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour, ideally 2-4 hours or overnight. Stir before serving.

Nutrition

Keywords: For the best flavor, don't skip the charring step for the corn. Adjust the spice level by adding more or less chili powder or jalapeño to suit your taste. This pasta salad is best enjoyed cold and can be made ahead of time for gatherings.

Find it online: https://crumella.com/creamy-street-corn-pasta-salad-easy-delicious-recipe/