Creamy Corn Pasta Salad

Roasted summer corn, pasta, and lots of crunchy ingredients tossed in a creamy Mayo dressing. Tastes like a classic pasta salad, easy to make for a bigger crowd.

Course Salad

Cuisine American

Prep Time 20

Cook Time 15

Servings servings

Calories 494kcal

Author Subhasmita

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
⅓ cup fresh cilantro chopped
1 cup cheddar cheese shredded

Salad Dressing

½ cup Mayo
⅓ 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

Recipe notes:

If using frozen corn, thaw and drain water before roasting it in the pan.
You can add a chopped Jalapeno if you like.
Chopped red pepper would also be a great addition.
Use small-shaped pasta, as it is easier to eat and you get to eat a bit of all in every spoonful.

Nutrition