Description

This Creamy Street Corn Pasta Salad is a vibrant and flavorful summer dish that combines tender rotini pasta, charred fresh corn kernels, and a zesty creamy dressing made with mayonnaise, sour cream, and lime juice. Enhanced with diced red onion, chopped cilantro, and crumbled feta cheese, this salad has a perfect balance of creaminess, tang, and a gentle kick of cayenne pepper. It’s easy to prepare, chilled to meld flavors, and ideal as a refreshing side or light main course for picnics, barbecues, or casual gatherings.

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

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to stop cooking and cool it down.
Grill Corn: Heat a grill or grill pan over medium-high heat. Grill the fresh ears of corn, turning occasionally, until the kernels are charred and lightly blackened, approximately 7-10 minutes. Allow the corn to cool, then cut the kernels off the cob and transfer to a bowl.
Make Dressing: In a medium bowl, whisk together mayonnaise, sour cream, lime juice, cayenne pepper, salt, and pepper until smooth and well combined.
Combine Ingredients: In a large mixing bowl, combine the cooled pasta, grilled corn kernels, diced red onion, chopped cilantro, and crumbled feta cheese.
Toss Salad and Chill: Pour the dressing over the pasta mixture. Gently toss until everything is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
Serve: After chilling, give the salad a gentle stir and adjust seasoning if needed. Serve cold as a refreshing side or light meal.

Notes

For a smoky flavor without a grill, roast the corn under a broiler until charred.
Use gluten-free pasta to make this dish gluten-free.
This salad tastes best after refrigerating for at least 30 minutes to allow flavors to blend.
Add a handful of diced jalapeño for extra heat if desired.
Can be made a few hours ahead and stored covered in the refrigerator.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: American