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Corn Pasta Salad

Corn Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 12 oz short pasta (rotini, shells, or farfalle)
  • 4 cups corn kernels
  • 1 large red bell pepper, diced
  • ½ cup diced red onion
  • 1 jalapeño, seeded and minced
  • ½ cup chopped fresh cilantro, plus more for serving
  • ½ cup mayonnaise
  • ⅓ cup sour cream
  • 3 tbsp fresh lime juice
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tsp black pepper

Method
 

  1. Cook the pasta and corn: boil pasta until al dente, adding corn for the last 2 minutes. Drain and rinse under cold water until cool.
  2. Whisk the dressing: in a large bowl, combine mayo, sour cream, lime juice, cumin, salt, and pepper until smooth.
  3. Toss the salad: add the cooled pasta and corn, bell pepper, red onion, jalapeño, and cilantro to the dressing. Fold until evenly coated, then cover and chill at least 30 minutes.
  4. Garnish and serve: stir the salad, transfer to a serving dish, and top with extra cilantro and lime wedges.

Notes

Chilling time is not included in the prep or cook time above. Allow at least 30 minutes for the flavors to settle. The salad is best eaten cold, so keep it refrigerated until serving and only dress with final cilantro right before it hits the table.