Description
This Creamy Street Corn Pasta Salad combines tender rotini pasta with charred fresh corn, tangy lime, and a creamy dressing made from mayonnaise and sour cream. Finished with red onion, cilantro, feta cheese, and a hint of cayenne pepper, this refreshing salad is perfect for summer gatherings or as a flavorful side dish.
Ingredients
Scale
Salad
- 8 oz rotini pasta
- 2 cups fresh corn kernels (about 2 ears)
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 3/4 cup crumbled feta cheese
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- Juice of 2 limes
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
Instructions
- Cook pasta: Boil salted water and cook the rotini pasta until al dente, then drain and rinse under cold water to stop the cooking process and cool the pasta.
- Grill corn: Grill fresh corn ears over medium-high heat until the kernels are charred and slightly blackened, then allow them to cool before cutting off the kernels.
- Make dressing: In a bowl, whisk together mayonnaise, sour cream, lime juice, cayenne pepper, salt, and pepper until smooth and well combined.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta, grilled corn kernels, diced red onion, chopped cilantro, and crumbled feta cheese.
- Dress and chill: Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
- To save time, you can use pre-cooked frozen corn kernels and quickly char them in a skillet.
- Adjust cayenne pepper according to your preferred spice level.
- This salad is best served chilled and can be made up to a day in advance.
- For a dairy-free version, substitute sour cream and feta with vegan alternatives.
- Leftovers keep well in the refrigerator for up to 2 days.
