Street Corn Pasta Salad (Print Version)
# Ingredients:
→ Salad Components
01 -
1 pound pasta, such as rotini or fusilli
02 -
2 cups cooked corn kernels
03 -
1 red bell pepper, diced
04 -
1/2 red onion, finely chopped
05 -
1 jalapeño pepper, seeded and minced
→ Dressing
06 -
1/2 cup mayonnaise
07 -
1/4 cup sour cream
08 -
1/4 cup freshly chopped cilantro
09 -
Juice of 1 lime
10 -
1 teaspoon chili powder
11 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Boil the pasta in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
02 -
In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and black pepper to create a smooth and creamy dressing.
03 -
In a large mixing bowl, add the cooled pasta, cooked corn kernels, diced red bell pepper, finely chopped red onion, and minced jalapeño pepper.
04 -
Pour the prepared dressing over the salad ingredients. Toss gently to ensure the pasta and vegetables are evenly coated.
05 -
Sprinkle freshly chopped cilantro over the mixture and adjust seasoning with additional salt and black pepper if needed. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
# Notes:
01 -
For best flavor, prepare the salad in advance and refrigerate to allow ingredients to fully develop their taste.