Street Corn Pasta Salad

$- 8 ounces rotini or fusilli pasta - 1 cup sweet corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 2 tablespoons lime juice - 3 tablespoons olive oil - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - 1/2 cup crumbled feta cheese - 1/2 cup cilantro, chopped - Sliced jalapeños for heat - Salt and pepper for seasoning The base of this dish is the pasta. I love using rotini or fusilli. They hold the sauce well and add a fun twist to the salad. You can use fresh corn on the cob or frozen corn. If you grill fresh corn, it adds a nice charred flavor. The sweet corn pairs well with the crunchy veggies. I like to add diced red bell pepper and finely chopped red onion for color and crunch. The dressing is simple but packed with flavor. Lime juice and olive oil make a zesty base. Smoked paprika and chili powder add warmth and depth. Feta cheese brings a creamy, salty bite, and fresh cilantro adds brightness. If you want some heat, sliced jalapeños can spice things up. Don't forget to season with salt and pepper to taste. These ingredients come together to make a vibrant and tasty salad. Each bite is a burst of flavor, making it perfect for a picnic or a family meal. {{ingredient_image_1}} First, take a big pot and fill it with water. Add salt to the water and bring it to a boil. Once the water is bubbling, add 8 ounces of rotini or fusilli pasta. Cook it until it is al dente, which means it should be firm but not hard. This usually takes about 8 to 10 minutes. After cooking, drain the pasta in a colander. Rinse it under cold water to stop the cooking process and cool it down. Now, let’s get the corn ready. If you have fresh corn, grill it on medium-high heat for about 10 minutes. Turn the corn often so it gets nice char marks. Once done, let it cool for a bit, then cut the kernels off the cob. If you are using frozen corn, just sauté it in a pan for about 2 to 3 minutes. Make sure it is heated through. In a large bowl, mix the cooled pasta, corn, diced red bell pepper, and chopped red onion. This will give a nice crunch and color to your salad. Next, you’ll make the dressing. In a small bowl, whisk together 2 tablespoons of lime juice, 3 tablespoons of olive oil, 1 teaspoon of smoked paprika, and 1/2 teaspoon of chili powder. Add salt and pepper to taste. Pour this dressing over your pasta mixture. Toss everything gently until it is all well coated. Finally, fold in 1/2 cup of crumbled feta cheese and 1/2 cup of chopped cilantro. This adds a fresh taste and creamy texture. If you like heat, feel free to add sliced jalapeños for an extra kick! You can switch up the pasta type. Try penne or shells instead of rotini or fusilli. Each pasta shape brings a new texture and feel. You can also add or leave out veggies. If you love tomatoes, toss in some cherry tomatoes. Prefer zucchini? Slice it up and mix it in! Want a kick? Add sliced jalapeños to the salad. They can bring a nice heat. If you like it spicy, adjust the amount. You can also mix in more spices. Try cumin or garlic powder for extra flavor. These additions can make the salad even tastier. Serve your salad in a colorful bowl or a big platter. Bright colors make the dish pop! For a fun touch, garnish with extra feta and fresh cilantro on top. This makes the salad look even more appealing. The eye loves what it sees, and a pretty dish can make it more enjoyable to eat! Pro Tips Use Fresh Ingredients: Fresh corn and vegetables enhance the flavor and texture of the salad, making each bite more vibrant and enjoyable. Customize Your Heat: Adjust the level of spiciness by adding more or fewer jalapeños based on your preference, or try using a different type of pepper. Chill for Flavor: Allow the salad to chill in the refrigerator for about 30 minutes before serving to let the flavors meld beautifully. Variations are Key: Feel free to add other ingredients like black beans, avocado, or grilled chicken for a heartier salad that suits your taste. {{image_2}} Store your street corn pasta salad in the fridge. It lasts about 3 to 5 days. Use an airtight container to keep it fresh. Glass containers work great as they do not stain. You can also use plastic containers, just make sure they seal well. Freezing this salad is not ideal. The pasta may become mushy when thawed. If you must freeze, do not add cheese or fresh herbs. They do not freeze well. Instead, freeze the pasta and corn mixture on its own. When ready, thaw it in the fridge overnight before adding the fresh ingredients. To enjoy leftovers, let the salad sit at room temp for 10 to 15 minutes. This helps bring back the flavors. If it seems dry, drizzle a bit of olive oil or lime juice. Toss gently to mix. You can also eat it cold straight from the fridge. For a fresh taste, add more cilantro and a squeeze of lime just before serving. You can change up the cheese to fit your taste. Cotija or goat cheese works great. These cheeses add a different flavor and texture. Seasonal vegetables also make a nice swap. Try zucchini or cherry tomatoes for a fresh twist. Want it vegan? Swap the feta for a plant-based cheese. This keeps the taste and makes it suitable for everyone. For a gluten-free option, use gluten-free pasta. It cooks like regular pasta and tastes just as good. Spice things up by adding different herbs or spices. Cilantro gives a nice fresh taste, but you can also use parsley or basil. If you want extra protein, mix in grilled chicken or black beans. This adds heartiness and makes the salad more filling. You can easily make this salad ahead of time. First, cook the pasta and let it cool. Then, mix it with the corn and veggies. Make the dressing, but store it separately. When ready to serve, just combine everything. This keeps the salad fresh and tasty. You can make it up to a day in advance. Just remember to add the cheese and cilantro before serving. Yes, you can use canned corn. It’s quick and easy. Just drain and rinse the corn before adding it to your salad. Canned corn may lack some crunch, but it still tastes good. To boost flavor, you could sauté it briefly in a pan. This adds warmth and depth to your dish. Feel free to get creative! Here are some fun ideas: - Black beans: They add protein and fiber. - Avocado: It gives creaminess and healthy fats. - Cherry tomatoes: They add sweetness and color. - Corn chips: For crunch on top. - Lime zest: Extra zing for flavor. You can mix and match these ingredients to suit your taste! This blog post outlines how to make a tasty Street Corn Pasta Salad. We discussed the key ingredients like pasta, corn, veggies, and a zesty dressing. I shared step-by-step cooking instructions, helpful tips, and variations to fit your taste. Enjoying this salad can spark creativity in your kitchen. Feel free to swap ingredients for what you love. With a few simple steps, you can create a dish that delights everyone. Try it out and have fun customizing your recipe!$

Street Corn Pasta Salad

A refreshing and vibrant pasta salad featuring sweet corn, bell peppers, and a zesty dressing.

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Prep Time 15

Cook Time 15

Total Time 30

Course Side Dish

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

8 ounces rotini or fusilli pasta
1 cup sweet corn kernels (fresh or frozen)
1 red bell pepper, diced
0.5 red onion, finely chopped
0.5 cup crumbled feta cheese
0.5 cup cilantro, chopped
2 tablespoons lime juice
3 tablespoons olive oil
1 teaspoon smoked paprika
0.5 teaspoon chili powder
Salt and pepper to taste
Optional: sliced jalapeños for heat

Instructions

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
If using fresh corn, grill the corn on medium-high heat for about 10 minutes, turning occasionally, until char marks appear. Let cool, then cut the kernels off the cob. If using frozen corn, thaw and lightly sauté in a pan for 2-3 minutes until heated through.
In a large bowl, combine the cooled pasta, corn, diced red bell pepper, and chopped red onion.
In a small bowl, whisk together lime juice, olive oil, smoked paprika, chili powder, salt, and pepper until blended.
Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
Fold in the crumbled feta cheese and chopped cilantro, mixing gently.
For an optional kick, add sliced jalapeños to the salad. Serve immediately or refrigerate for about 30 minutes to let flavors meld.

Notes

Serve chilled for best flavor. Garnish with extra cilantro and feta.

Keyword corn, pasta salad, vegetarian