Ingredients

• 12 oz pasta (rotini, penne, or your choice)
• 2 cups grilled corn kernels (from about 4 ears of corn)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup cotija cheese, crumbled (or use feta as a substitute)
• 1 jalapeño, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice (about 1 lime)
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved (optional)
• Lime wedges for serving

Steps How to Make It

Step 1: Cook the Pasta

1. Boil water: In a large pot, bring salted water to a boil.
2. Cook pasta: Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.

Step 2: Prepare the Corn

1. Grill the corn: If using fresh corn, grill the ears over medium-high heat until the kernels are tender and slightly charred, about 10-15 minutes. Rotate occasionally for even cooking. Alternatively, you can use frozen grilled corn, thawed and drained.
2. Remove kernels: Allow the corn to cool slightly, then carefully cut the kernels off the cob using a sharp knife. Place the kernels in a large mixing bowl.

Step 3: Mix the Dressing

1. Combine the dressing ingredients: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
2. Add jalapeño and cilantro: Stir in the chopped jalapeño and cilantro into the dressing mixture.

Step 4: Combine Salad Ingredients

1. Combine all ingredients: In the bowl with the grilled corn, add the cooled pasta, red onion, cotija cheese, and cherry tomatoes (if using). Pour the dressing over the salad and gently toss to combine, ensuring everything is well coated.
2. Adjust seasoning: Taste and adjust the seasoning with additional salt, pepper, or lime juice if desired.

Step 5: Chill and Serve

1. Chill: Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
2. Serve: When ready to serve, give the salad a gentle toss and garnish with lime wedges and extra cilantro if desired. This salad can be served cold or at room temperature.

Nutrition Facts (Approximate per serving, based on 6 servings)

• Calories: 290
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 25mg
• Sodium: 270mg
• Total Carbohydrates: 35g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 8g

(Note: Nutritional values may vary based on ingredient brands and specific measurements.)

Frequently Asked Questions (FAQs)

Q1: Can I make this pasta salad ahead of time?
Yes, this pasta salad can be made a day in advance. Just keep it covered in the refrigerator, and give it a good stir before serving. The flavors will continue to develop!

Q2: What can I substitute for corn?
If you’re not a fan of corn, you can substitute it with diced bell peppers, peas, or even grilled zucchini for a different flavor profile.

Q3: How can I make this salad lighter?
To lighten the salad, you can reduce the amount of mayonnaise and sour cream or substitute with Greek yogurt for a healthier alternative.

Q4: Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or black beans would make great additions for extra protein.

Tips for Making the Best Grilled Corn Pasta Salad

• Perfect pasta: Make sure to cook the pasta al dente. This ensures it won’t get mushy when combined with the dressing and corn.
• Fresh corn: Using fresh corn enhances the flavor significantly, but canned or frozen corn can also work in a pinch. Just be sure to drain it well.
• Customize it: Feel free to add other ingredients you love, such as avocado, black olives, or diced cucumber, to make it your own.
• Taste as you go: Adjust the spices and dressing to your liking. If you prefer a spicier kick, add more jalapeño or some diced serrano peppers.

Storage Tips

• Refrigeration: Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld together and may even taste better the next day!
• Freezing: This salad does not freeze well due to the mayonnaise and sour cream; it’s best enjoyed fresh.
• Separation: If the salad seems dry after refrigeration, stir in a little extra sour cream or lime juice to revive it before serving.

Conclusion

This Grilled Corn Pasta Salad is a delightful combination of flavors and textures, making it a fantastic dish for any occasion. Whether you’re hosting a barbecue, bringing a dish to a potluck, or just looking for a refreshing side to accompany your dinner, this salad is sure to impress. Its versatility allows for countless variations, so feel free to get creative with your ingredients. With the perfect balance of creaminess, spice, and sweetness, it’s a dish everyone will love. Try this recipe today and enjoy a taste of summer in every bite!