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A vibrant, creamy pasta salad featuring charred corn, zesty lime, fresh cilantro, and a rich dressing—perfect for summer cookouts or easy meal prep.
16 ounces small pasta (ditalini, rotini, bow-tie, or elbow)
2 cups fresh or frozen corn kernels (grilled or sautéed)
½ cup chopped red bell pepper or red onion
1 jalapeño, seeded and finely chopped (optional)
½ cup chopped fresh cilantro
½ cup mayonnaise (or vegan mayo)
½ cup Mexican crema or sour cream (or vegan crema or coconut yogurt)
Juice of 1½ limes (about 3–4 tablespoons)
1 teaspoon garlic powder or 1 small clove minced garlic
½ teaspoon chili powder or a pinch of cayenne pepper
¾ teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
Olive oil (for tossing pasta)
½ cup crumbled cotija cheese or feta (optional)
Lime zest or Tajín seasoning (for garnish, optional)
Use vegan substitutes for a dairy-free version.
Add black beans or avocado for a heartier salad.
Store in the fridge for up to 3 days.
Best served cold or chilled—do not reheat.
Toss with a splash of fresh dressing before serving leftovers.
Find it online: https://yumntasty.com/creamy-street-corn-pasta-salad/