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

Calories 615kcal

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 coriander chopped
1 cup cheddar cheese

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.
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.

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, don't thaw.
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