Corn Pasta Salad
A delicious and easy pasta salad featuring roasted corn, crunchy vegetables, and a creamy dressing.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
- 200 grams pasta (small shapes work best)
- 3 ears fresh corn (around 3 cups when cut off the cob)
- 2 teaspoons cooking oil (like vegetable or canola)
- ½ cup chopped green onion
- ½ cup chopped regular onion
- ⅓ cup fresh cilantro (chopped)
- 1 cup shredded cheddar cheese
- ½ cup mayonnaise
- ⅓ cup sour cream
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
Instructions
- In a bowl, combine mayonnaise, sour cream, garlic powder, lemon juice, salt, and pepper. Mix well and let it sit while preparing other ingredients.
- Bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- Cut the kernels off the corn cobs. Heat a skillet over medium heat, add oil, and cook the corn for 5-6 minutes until lightly charred. Season with salt and pepper.
- In a large bowl, combine the cooked pasta, roasted corn, green onion, regular onion, cilantro, and cheddar cheese. Pour in the creamy dressing and toss to coat.
- Serve chilled or at room temperature, garnished with extra herbs if desired.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Stir gently before serving again.