Description
This Street Corn Pasta Salad with Grilled Corn and Jalapeño is creamy, smoky, and full of fresh summer flavour. I combine charred corn, tender pasta, herbs, and a zesty lime dressing to create a comforting dish that’s perfect for barbecues, family dinners, and make-ahead meals.
Ingredients
Scale
- 300 g short pasta
- 4 fresh corn cobs
- 1 jalapeño, finely chopped
- 1/2 red onion, diced
- 3 tbsp fresh coriander, chopped
- 120 g mayonnaise
- 80 g sour cream
- Juice of 1 lime
- 1 garlic clove, minced
- 1 tsp smoked paprika
- 1/2 tsp chilli powder
- Salt and black pepper to taste
- 80 g crumbled feta cheese
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just tender. Drain and let cool slightly.
- Heat a grill pan and grill the corn cobs until charred on all sides. Cool slightly and slice the kernels off.
- In a large bowl, whisk mayonnaise, sour cream, lime juice, garlic, smoked paprika, chilli powder, salt, and pepper.
- Add pasta, grilled corn, jalapeño, red onion, and coriander to the bowl.
- Gently fold everything together until well coated.
- Stir in the feta cheese, taste, and adjust seasoning. Chill before serving.
Notes
I grill the corn until deeply charred for the best smoky flavour. This salad keeps well in the fridge for up to three days. If it thickens, stir in a little sour cream or lime juice before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 35 mg