Ingredients
Scale
- 8 ounces of your favorite pasta (penne, rotini, or fusilli) – cooked and drained
- 1 cup fresh or frozen corn kernels – roasted or boiled
- ½ cup mayonnaise or Greek yogurt for a healthier option
- 1 tablespoon lime juice
- ½ teaspoon chili powder or smoked paprika
- ¼ teaspoon cumin
- ½ cup crumbled Cotija cheese or feta cheese
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
- Optional: diced jalapeños or avocado for extra flavor and nutrients
Instructions
- Start by cooking the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and set aside. Roast or boil the corn kernels until tender, then let them cool slightly.
- In a large mixing bowl, whisk together the mayonnaise or Greek yogurt, lime juice, chili powder, and cumin. Season with salt and pepper to enhance the flavor of your street corn pasta salad.
- Add the cooked pasta, roasted corn, crumbled cheese, and chopped cilantro to the bowl. Gently toss everything together until evenly coated with the creamy dressing. Adjust seasoning if needed and add optional diced jalapeños or avocado.
Notes
- For a vegan version, substitute mayonnaise with vegan mayo or tahini and omit the cheese or replace with a plant-based cheese alternative.
- Prepare the salad a few hours in advance for deeper flavor, but add fresh herbs and toppings just before serving for optimal freshness.
- If the salad seems dry after refrigerating, stir in a little extra mayonnaise or Greek yogurt to keep it creamy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal Kcal
- Sugar: 4g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg