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Roasted Corn Pasta Salad

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This Roasted Corn Pasta Salad recipe combines smoky, charred corn with a creamy mayo-based dressing, making it the perfect summer dish for BBQs, picnics, or light meals. Packed with fresh vegetables, cheddar cheese, and tender pasta, this refreshing salad is a crowd favorite. It’s versatile, easy to prepare, and can be made ahead of time for added convenience.

Ingredients

For the dressing:

½ cup mayo

⅓ cup sour cream

2 teaspoons fresh lemon juice

1 teaspoon garlic powder

Pepper to taste

For the salad:

200 grams pasta (macaroni, shell pasta, fusilli, penne, or bow tie)

3 ears of corn (about 3 cups)

Salt and pepper to taste

2 teaspoons oil

½ cup green onion, chopped

½ onion, chopped

⅓ cup fresh cilantro, chopped

1 cup shredded cheddar cheese

Instructions

  • 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.

  • 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.

  • Cook the pasta: Boil the pasta in salted water according to package instructions. Drain and rinse with cold water to cool.

  • 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.

  • Serve: Refrigerate the salad for at least 30 minutes before serving for the best flavor.

Notes

  • For a vegan version, use vegan mayo and replace sour cream with non-dairy yogurt or cashew cream.

  • Add-ins: Bell peppers, celery, or cucumbers will add extra crunch.

  • Try feta, mozzarella, or gouda cheese for varied flavors.

  • Grilled veggies like zucchini or peppers can add a smoky touch.

Find it online: https://recipesbyjanet.com/roasted-corn-pasta-salad/