Description
This Creamy Street Corn Pasta Salad is a fun and simple dish perfect for beginners. It brings the vibrant flavors of Mexican street corn to your table with a creamy, zesty dressing and tender pasta.
Ingredients
- 1 pound short pasta
- 4 cups sweet corn kernels, charred
- 1/2 red onion, diced
- 1 red bell pepper, chopped
- 8 ounces cream cheese
- 1 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced (optional)
- Fresh herbs for garnish
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Char or roast corn until nicely browned. Remove kernels from the cob.
- In a bowl, mix cream cheese and sour cream. Stir in cayenne pepper, chili powder, and lime juice to create the dressing.
- Combine the cooked pasta, charred corn, diced red onion, and chopped bell pepper in a large bowl.
- Pour the dressing over the pasta mixture and toss to coat everything evenly.
- Top with crumbled cotija cheese, chopped cilantro, and avocado if using. Garnish with fresh herbs before serving.
Notes
- For a lighter option, use Greek yogurt instead of cream cheese and sour cream.
- Feta, queso fresco, or parmesan can be used as a substitute for cotija cheese.
- Rotini, bowties, shells, or orzo are good pasta alternatives.
- Frozen or canned corn can be used if fresh corn is unavailable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American