Description
A vibrant and flavorful Street Corn Pasta Salad that combines tender pasta with sweet corn, fresh vegetables, and a zesty, creamy dressing packed with lime juice and chili powder for a perfect summer side dish.
Ingredients
Scale
Pasta and Vegetables
- 8 oz pasta
- 2 cups corn, cooked
- 1/2 cup red onion, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
Dressing
- 1/2 cup mayonnaise
- 1/4 cup lime juice
- 1 tsp chili powder
- Salt to taste
Instructions
- Cook the pasta: Prepare the pasta according to the package instructions until al dente. Drain thoroughly and allow it to cool to room temperature to prevent the salad from becoming mushy.
- Combine vegetables: In a large mixing bowl, add the cooked corn, diced red onion, halved cherry tomatoes, and chopped cilantro. Toss gently to combine the fresh ingredients evenly.
- Add pasta to vegetables: Once the pasta has cooled, incorporate it into the bowl with the vegetable mixture, folding carefully to distribute the pasta among the veggies.
- Prepare dressing: In a separate small bowl, whisk together the mayonnaise, lime juice, chili powder, and salt until smooth and well combined, creating a tangy and spicy dressing.
- Dress the salad: Pour the prepared dressing over the pasta and vegetable mix. Stir thoroughly to coat all components evenly with the creamy sauce.
- Chill before serving: Cover the salad and refrigerate for at least 30 minutes, allowing flavors to meld and the salad to chill, enhancing the taste and texture.
Notes
- Use fresh or frozen corn that has been cooked for best results.
- Chill the salad for longer if you want the flavors to blend more deeply.
- Adjust chili powder amount according to your spice preference.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Serve as a side dish or light lunch, perfect for warm weather gatherings.
