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Irresistible Authentic Street Corn Pasta Salad

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A vibrant and flavorful pasta salad combining smoky grilled corn, creamy dressing, and fresh herbs, perfect for easy summer meals and gatherings.

Ingredients

Scale
  • 1 pound (450 g) pasta (preferably fusilli, rotini, or shells)
  • 4 ears fresh corn, husks removed (or about 3 cups frozen corn, thawed and drained)
  • 1 cup cotija cheese, crumbled (or feta cheese as a substitute)
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup red bell pepper, diced
  • 1/4 cup finely chopped red onion (optional)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon fresh lime juice (about 1 lime)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: extra cotija cheese, thinly sliced green onions, extra lime wedges

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound of pasta and cook according to package instructions until al dente (8-10 minutes). Drain and rinse under cold water to stop cooking. Set aside in a large bowl.
  2. Preheat grill or grill pan to medium-high heat. Brush each ear of corn lightly with olive oil. Grill corn, turning occasionally, until charred in spots and smoky (8-10 minutes). If using frozen corn, sauté in a hot skillet with a bit of oil until slightly charred.
  3. Let grilled corn cool slightly. Using a sharp knife, slice kernels off the cob to yield about 3 cups. Add kernels to the bowl with pasta.
  4. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder. Season with salt and black pepper to taste. Adjust lime or chili powder as desired.
  5. Add cotija cheese, chopped cilantro, diced red bell pepper, and red onion (if using) to the pasta and corn mixture.
  6. Pour dressing over the salad and gently toss until evenly coated. Add more sour cream or mayonnaise if salad seems dry.
  7. Refrigerate salad for at least 30 minutes to allow flavors to meld. Before serving, stir gently and garnish with extra cotija cheese, sliced green onions, and lime wedges.

Notes

If you don’t have a grill, roast corn under the broiler or sauté frozen corn in a skillet to get charred flavor. Rinsing pasta with cold water stops cooking and prevents mushiness. Adjust lime juice and chili powder to taste. Chill salad for at least 30 minutes for best flavor. Dressing can be loosened with milk or lime juice if thickened after chilling.

Nutrition

Keywords: street corn pasta salad, summer salad, grilled corn salad, Mexican pasta salad, easy pasta salad, creamy pasta salad

Find it online: https://pokirecipes.com/irresistible-authentic-street-corn-pasta-salad-recipe-for-easy-summer-meals/