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Jalapeu00f1o Corn Pasta Salad

Jalapeño Corn Pasta Salad

A vibrant and fresh Jalapeño Corn Pasta Salad that combines the sweetness of corn with the mild heat of jalapeños, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 16 oz Short Pasta (Rotini or Farfalle), cooked al dente
  • 3 cups Fresh Corn Kernels, grilled or blanched
  • 2-3 medium Fresh Jalapeños, seeded and finely diced
  • 1/2 cup Red Onion, small dice
  • 1/2 cup Fresh Cilantro, roughly chopped
  • 1/2 cup Mayonnaise
  • 1/4 cup Sour Cream or Greek Yogurt
  • 2 tbsp Lime Juice, freshly squeezed
  • 1 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • Salt and Black Pepper, to taste
  • 1/4 cup Cotija Cheese, crumbled (optional)

Method
 

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and rinse under cold water.
  2. Prepare corn by grilling or sautéing until browned. Cut kernels off the cob and add to the pasta.
  3. Finely dice jalapeños and red onion, then add to the bowl with pasta and corn along with cilantro.
  4. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, and smoked paprika. Pour over pasta mixture and fold gently.
  5. Season with salt and black pepper. Top with cotija cheese if desired. Chill in the refrigerator for at least 30 minutes before serving.

Notes

Use fresh ingredients for the best flavor. Adjust jalapeño quantity for desired spice level. Store leftovers in an airtight container for up to 4 days.