Creamy Street Corn Pasta Salad

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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)

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Cook pasta according to package instructions until al dente. Drain, toss with olive oil, and let cool.
Sauté or grill corn in a skillet with oil until lightly charred and fragrant. Let cool.
Whisk together mayonnaise, crema, lime juice, garlic, chili powder, salt, and pepper to make the dressing.
In a large bowl, combine cooled pasta, corn, bell pepper or onion, jalapeño (if using), and cilantro.
Pour dressing over the salad and toss to coat evenly, reserving some dressing if desired for topping.
Fold in cotija or feta cheese if using. Adjust seasoning with more salt, pepper, or lime juice as needed.
Chill for 10–15 minutes before serving or serve immediately.
Garnish with cilantro, lime zest, or Tajín if desired.

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/