Crazy Good Creamy Corn Pasta Salad
This Creamy Corn Pasta Salad is a delightful combination of sweet corn, tender pasta, and a tangy, creamy dressing. It's perfect for potlucks, barbecues, or a quick weeknight meal, and is highly customizable with your favorite add-ins like grilled chicken or bacon.
Equipment
- Large pot
- Colander
- Large bowl
- Whisk
- Measuring cups and spoons
- Knife
- Cutting board
- Grill (optional, for fresh corn)
- Steamer (optional, for fresh corn)
- Airtight container
Ingredients
- 1 pound pasta rotini, penne, or farfalle
- 2 cups corn kernels fresh, frozen, or canned
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- ½ cup celery, finely diced
- ¼ cup red onion, finely diced
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
- Optional: Cooked bacon, cherry tomatoes, bell peppers, avocado, cheddar cheese, or your favorite herbs
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Drain the pasta and rinse it under cold water to stop the cooking process and remove excess starch.
- If using fresh corn, grill, boil, or steam it until tender, then cut the kernels off the cob. If using frozen corn, thaw it completely. If using canned corn, drain it well.
- In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy.
- Taste and adjust seasonings as needed. Add more Dijon for extra tang or a pinch of sugar for a sweeter dressing.
- Add the cooked pasta, corn, celery, red onion, and parsley to the bowl with the dressing.
- Gently toss everything together until well coated.
- Cover the bowl and refrigerate for at least 30 minutes, or preferably longer, to allow the flavors to meld together.
- Before serving, give the pasta salad a good stir. Add a little extra mayonnaise or sour cream if it seems dry.
- Garnish with extra parsley or a sprinkle of paprika.
Notes
For best results, use high-quality mayonnaise and sour cream. Don't overcook the pasta; al dente is key. Grilling the corn adds a smoky flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The pasta salad tastes even better the next day as the flavors meld together.