Street Corn Pasta Salad
If you love the bold, creamy flavor of street corn, this pasta salad brings all of that goodness into one easy bowl. It is bright, satisfying, and perfect for potlucks, weeknight dinners, or make-ahead lunches.
Ingredients
- 12 ounces short pasta such as rotini, shells, or bowties
- 3 cups corn kernels fresh, frozen, or canned and drained
- 1 cup cherry tomatoes halved
- 1 red bell pepper diced
- 0.5 small red onion finely diced
- 1 avocado diced
- 0.5 cup cotija or feta cheese crumbled
- 0.25 cup cilantro chopped
- 0.5 cup mayonnaise
- 0.5 cup plain Greek yogurt
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 small garlic clove grated or minced
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain it well, then rinse briefly under cool water so it stops cooking and cools down for the salad.
- If using fresh corn, cook it first, then cut the kernels from the cob. If using frozen corn, thaw it and pat it dry. If using canned corn, drain it well so the salad stays crisp and creamy.
- In a large bowl, whisk together the mayonnaise, Greek yogurt, lime juice, lime zest, chili powder, smoked paprika, garlic, salt, and black pepper until smooth and well blended.
- Add the pasta, corn, tomatoes, bell pepper, red onion, cilantro, and cheese to the bowl. Toss gently until everything is evenly coated with the dressing.
- Fold in the avocado right before serving so it stays fresh. Taste and adjust the seasoning if needed, then chill the salad for at least 20 minutes so the flavors can settle together.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Because of the avocado, it is best enjoyed the day it is made, but it will still taste great the next day. This salad is meant to be served cold, so no reheating is needed. If making it ahead, add the avocado just before serving.