Description
A vibrant and creamy Street Corn Salad featuring tender farfalle pasta, charred corn, and a zesty lime-mayo dressing spiced with chili powder and paprika. This refreshing salad is perfect for summer gatherings or as a flavorful side dish.
Ingredients
Pasta
- 1 pound farfalle pasta
Corn
- 3 ears of corn
Dressing
- 1 cup mayonnaise
- 1/4 cup lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Vegetables and Herbs
- 1 jalapeno, minced
- 1/2 cup green onion, sliced
- 1/4 cup cilantro, chopped
Instructions
- Cook the pasta: Prepare the farfalle pasta according to the package instructions. Once cooked, drain the pasta and rinse it under cold running water to cool it off quickly. Set aside to drain well.
- Cook the corn: While the pasta is cooking, either grill the ears of corn over medium-high heat or cook them in a dry skillet on the stovetop. Turn the corn until it is browned and slightly charred on each side. Allow the corn to cool enough to handle, then carefully cut the kernels off the cob.
- Make the dressing: In a large mixing bowl, whisk together the mayonnaise, lime juice, chili powder, and paprika. Season the mixture with salt and pepper according to your taste.
- Combine ingredients: Add the cooled pasta, charred corn kernels, minced jalapeno, sliced green onions, and chopped cilantro to the bowl with the dressing. Toss everything together thoroughly to ensure all ingredients are evenly coated.
- Chill: Cover the salad and refrigerate it for at least 1 hour to allow the flavors to meld and the salad to chill.
- Serve: Before serving, sprinkle additional chopped cilantro on top for garnish and an extra burst of fresh flavor.
Notes
- Grilling the corn adds a smoky flavor, but using a dry skillet on the stovetop is a convenient alternative.
- Adjust the amount of jalapeno based on your preferred spice level or omit for less heat.
- This salad keeps well refrigerated for up to 2 days, making it great for meal prep or potlucks.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- For a gluten-free option, use gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
