Description
This Street Corn Pasta Salad with Grilled Corn and Jalapeño is creamy, smoky, and full of summer flavor. Tender pasta meets charred corn, fresh jalapeño, lime, and cheese for a comforting yet refreshing dish perfect for gatherings, barbecues, or easy family meals.
Ingredients
Scale
- 12 oz short pasta
- 3 ears fresh corn
- 1 jalapeño, finely chopped
- ½ cup mayonnaise
- ⅓ cup Greek yogurt or sour cream
- Juice of 1 lime
- 1 clove garlic, minced
- 1 tsp chili powder or smoked paprika
- ¾ cup crumbled feta or cotija cheese
- ¼ cup fresh herbs, chopped
- Salt and black pepper to taste
Instructions
- Cook pasta in well-salted water until al dente. Drain and let cool.
- Grill corn over high heat until charred on all sides. Cool slightly and cut kernels off.
- In a large bowl, whisk mayonnaise, yogurt, lime juice, garlic, spices, salt, and pepper.
- Add pasta, grilled corn, jalapeño, cheese, and herbs.
- Toss gently until well coated. Chill 30 minutes before serving.
Notes
For extra heat, leave jalapeño seeds in. This salad keeps well for up to 3 days in the fridge. If it thickens, add a spoon of yogurt or lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg