Why You’ll Love This Recipe
This roasted corn pasta salad combines the smoky flavor of charred corn with the creamy richness of a mayo-based dressing, making it a delightful and refreshing dish. It's perfect for summer BBQs, picnics, or even as a light meal. The balance of crunchy vegetables, savory cheddar cheese, and tender pasta creates a satisfying and flavorful salad everyone will love.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the dressing:
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½ cup mayo
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⅓ cup sour cream
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2 teaspoons fresh lemon juice
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1 teaspoon garlic powder
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Pepper to taste
For the salad:
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200 grams pasta (macaroni, shell pasta, fusilli, penne, or bow tie)
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3 ears of corn (about 3 cups)
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Salt and pepper to taste
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2 teaspoons oil
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½ cup green onion, chopped
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½ onion, chopped
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⅓ cup fresh cilantro, chopped
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1 cup shredded cheddar cheese
Directions
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Prepare the dressing: In a bowl, combine mayo, sour cream, lemon juice, garlic powder, salt, and pepper. Mix until smooth and well-blended. Set aside.
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Roast the corn: Heat oil in a pan or grill. Char the corn on all sides until golden and slightly smoky. Allow the corn to cool before removing the kernels from the cob.
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Cook the pasta: Boil the pasta in salted water according to package instructions. Drain and rinse with cold water to cool.
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Assemble the salad: In a large bowl, combine the pasta, roasted corn, green onion, onion, cilantro, and cheddar cheese. Pour over the dressing and toss everything together until evenly coated.
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Serve: Refrigerate the salad for at least 30 minutes before serving for the best flavor.
Servings and Timing
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Servings: 5 servings
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Prep Time: 20 minutes
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Cook Time: 15 minutes
Variations
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Vegan version: Use vegan mayo and replace the sour cream with non-dairy yogurt or cashew cream.
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Add-ins: Include chopped bell peppers, celery, or cucumbers for extra crunch.
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Cheese alternatives: Try different cheeses like feta, mozzarella, or gouda for varied flavors.
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Grilled veggies: Add grilled zucchini or peppers for a smoky touch.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 2 days. The pasta salad is best served chilled or at room temperature. To reheat, allow it to come to room temperature before serving.
FAQs
Can I make the salad ahead of time?
Yes, you can prepare the salad in advance, but keep the dressing separate and add it right before serving to maintain the crunchiness of the vegetables.
Can I use frozen corn?
Fresh corn is recommended for its sweetness and texture, but frozen corn can be used if thawed and well-drained.
Can I substitute sour cream?
Yes, you can use full-fat Greek yogurt as a substitute for sour cream.
What type of pasta should I use?
Any small bite-sized pasta works well, such as macaroni, fusilli, penne, or bow ties.
How can I make the salad spicier?
Add a pinch of chili flakes or a diced jalapeño to the dressing for an extra kick.
Is this salad gluten-free?
To make the salad gluten-free, use gluten-free pasta and ensure all other ingredients are certified gluten-free.
Can I use canned corn?
Fresh corn provides the best flavor, but if using canned, make sure to drain and rinse it well before using.
Can I freeze this salad?
It's not recommended to freeze pasta salad, as the texture of the vegetables and dressing may change once thawed.
How do I prevent the pasta from becoming mushy?
Be sure to cook the pasta al dente and rinse it under cold water to stop the cooking process and maintain its firmness.
How long can I store this pasta salad?
The pasta salad can be stored in the refrigerator for up to 2 days, but it’s best enjoyed within the first day for maximum freshness.
Conclusion
This roasted corn pasta salad is a perfect addition to any summer meal or gathering. Its combination of smoky corn, creamy dressing, and fresh vegetables makes it a crowd-pleaser. Whether served as a side dish or a light meal, it’s a simple yet flavorful choice that’s sure to impress.
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