Corn Pasta Salad
Two of the favorite summer salads are combined in this corn pasta salad. Charring corn makes a huge difference in overall flavor.
This corn pasta salad is on the lines of the Cold Tuna Pasta Salad. Pasta salad with creamy mayo dressing. You can serve it at room temperature or cold in summer BBQ parties, picnics, etc.
A simple salad is the best side dish for a summer picnic, BBQ party, or potluck. This creamy pasta salad also lets you use corn that’s in abundance during summer. This one is an all-time favourite, and I make this multiple times every year.
We love pasta, which you can make from the number of pasta dishes here on the blog. While considering salads, we have tried many pasta salads that the family loved. The kid goes for the pasta, and we love the sweet pop of the corn kernel and the creamy dressings.
I am a little biased when it comes to seasonal corn and I can eat it in any form, the latest favourite being these super crispy elote fritters with a zesty creamy dip.
Ingredients You Need
To make the mayo-based salad dressing:
- Mayo – I use Hellman’s all the way.
- Sour cream – Adding only mayo to the dressing will make the salad very rich and mouth-watering. Sour cream, on the other hand, will make the salad creamy without making it too rich. You could also use full-fat Greek yogurt instead of sour cream.
- Lemon Juice
- Garlic Powder – you can also use raw garlic,
- Pepper
Along with the salad dressing, you need the following:
- Pasta – any small-sized bite pasta, like macaroni or shell pasta. Other shapes like fusilli, penne, or bow tie will also work.
- Corn – fresh(preferred). Frozen corn lacks the sweetness of fresh corn. But If using frozen corn, thaw it well and drain before using.
- Cheese – I have used sharp cheddar.
- Onion, green onion, cilantro/parsley – You can also add chopped bell pepper and celery for some crunch.
Step-by-Step Instructions
A great salad to make ahead or at least prep ahead.
Make mayo dressing
Mix all the ingredients for the dressing. This creamy dressing can be made a few days ahead and kept refrigerated.
Prepare Corn
Ditch the plain corn and take this salad to the next level! Grilling the corn adds a smoky kiss and intensifies its natural sweetness. The best part? If you’ve already got the grill fired up, then it’s a breeze to char those cobs. If you’re short on time or grill space, roast the corn kernels in a pan on your stovetop for a similar effect.
Assemble the salad
Let the corn completely cool down before assembling the salad. Add all the ingredients to a bowl. Toss well, pour over the dressing, and mix it.
Few tips to keep in mind
- Don’t miss adding salt to the water while cooking the pasta, else the pasta will be bland no matter how much dressing you add the pasta later.
- If prepping the salad in advance, I would keep the dressing separately and add it to the salad a few hours before serving.
- Fresh veggies like onion, green onion, and cilantro tend to lose crunch and get soggy. So you can add them before serving.
Storage Instructions
The pasta salad will have veggies and is better consumed within 1-2 days when stored in an air-tight container. Keep in mind that the veggies tend to loos water and gets soggy once stored.
When you are ready to have it again, take it out of the refrigerator and leave it out for an hour to come to room temperature.
Serve with
Think about any BBQ dishes, this salad will be a perfect pairing, such as Buttermilk marianted grilled Chicken breast, grilled chicken kebab, Air fryer Chicken Skewers . I sometimes serve it with this baked barbecue pork tenderloin or Butter Garlic Pork Tenderloin to make it a complete meal.
More salad recipes
Creamy Corn Pasta Salad
Ingredients
- 200 grams pasta
- 3 ears of corn (about 3 cups)
- salt and pepper to taste
- 2 teaspoon oil
- ½ cup green onion
- ½ onion chopped
- â…“ cup fresh cilantro chopped
- 1 cup cheddar cheese shredded
Salad Dressing
- ½ cup Mayo
- â…“ cup sour cream
- 2 teaspoon fresh lemon Juice
- 1 teaspoon garlic powder
- pepper to taste
Instructions
Make Creamy Pasta Salad Dressing
- Add mayo, sour cream, garlic powder, salt, and pepper in a bowl. Mix well and keep it covered and allow the flavours to come together. Meanwhile, prepare the other ingredients.
For Pasta Salad
- First, put a pot of salted water to boil for the pasta. When the water comes to a boil, add pasta and cook al dente. Drain pasta and run under cold water to stop the cooking process.
- While the pasta is cooked, cut the corn kernels off the cob.
- Heat a skillet(preferably cast iron). Add oil. Add corn kernels to the hot pan. Season with salt and pepper. Cook for 5-6 minutes, stirring in between.
- The corn is done when small brown spots appear on the corn. (Alternatively, rost corn directly on the grill, let them cool down and then trim the kernels)
Assembling
- Let the pasta and corn cool down a bit. It should not be hot.
- In a big salad bowl, add cooked pasta, roasted corn, chopped onion, green onion, coriander, cheddar cheese.
- Add the desired amount of prepared dressing. Toss well to combine.
Notes
- If using frozen corn, thaw and drain water before roasting it in the pan.
- You can add a chopped Jalapeno if you like.Â
- Chopped red pepper would also be a great addition.Â
- Use small-shaped pasta, as it is easier to eat and you get to eat a bit of all in every spoonful.
Coriander or cilantro? Ingredients say cilantro, directions say coriander.
Used cilantro. Pretty good
Both are same. In South East Asia sometimes it is called Coriander.
Everyone here loved this salad.
cook al dente take how long to cook?
have not tried before thanks
Hi Agnes, it depends on the type of pasta. The packet instructions should guide you on this.
Yummy! Made this and added grilled chicken – thank you!
How much sour cream?
1/3 cup sour cream