Street Corn Pasta Salad
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Salad
Ingredients
Scale
- 16 oz. dried pasta (such as conchiglie noodles)
- 1/2 cup reserved starchy pasta water
- 2 tablespoons avocado oil
- 8 cloves garlic (minced)
- 8 cups frozen corn (canned or fresh corn works too)
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1.5 teaspoons flaked sea salt (separated)
- 1 cup Greek yogurt (any % fat works)
- 1/3 cup sour cream
- 4 oz. Cotija cheese (crumbled)
- 2 tablespoons fresh lime juice
- Zest from 1 small lime
- 3 tablespoons salsa
- 1 large red bell pepper (matchstick or chopped)
- 1/2 medium red onion (minced)
- 1 cup fresh cilantro (roughly chopped)
Instructions
- Boil a large pot of salted water. Cook pasta until al dente. Reserve 1/2 cup of starchy pasta water, then strain pasta and set aside.
- Heat avocado oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute.
- Add corn to the skillet with garlic. Sprinkle chili powder, cumin, paprika, pepper, and 1 teaspoon salt over the corn. Cook until corn browns (about 10 minutes), tossing periodically.
- In a large bowl, whisk together Greek yogurt, sour cream, and 1/4 cup of starchy pasta water. Add remaining salt, cotija, lime juice, lime zest, and salsa. Stir to combine.
- Add pasta to the sauce, then add cooked corn, red pepper, and onion. Toss until coated. Add more starchy pasta water if needed.
- Add cilantro to the pasta salad and toss. Season with salt and pepper to taste.
- Serve and enjoy!
Notes
- If sauce is too thick, add more pasta water until desired consistency.
- Recipe works with frozen or fresh corn.
- Choose salsa based on preferred sauce flavor.
