Creamy Pasta Salad with Corn and Mayonnaise

Try this pasta salad with mayonnaise and corn and I can guarantee that you'll keep wanting for more. Here's my secret recipe you must try.

5 from 1 vote

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Prep Time 5

Cook Time 15

Total Time 20

Course Salad

Cuisine American

Servings servings

Calories 383 kcal

Equipment

Large pot for boiling pasta
Colander
Sheet pan (for cooling pasta quickly)
Large mixing bowl
Small mixing bowl (for dressing)
Silicone spatula or large spoon

Ingredients

2 cups short pasta such as elbow macaroni, rotini, or penne, uncooked measure, about 170g
4-5 tablespoons mayonnaise store-bought or homemade, 60–75g
1 pinch salt to taste
1 pinch freshly ground black pepper to taste
1-2 tablespoons fresh lemon juice 15–30ml
1 cup sweet corn kernels fresh, frozen and thawed, or canned and drained, about 160g

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain in a colander, then spread on a sheet pan and allow to cool for 5 minutes — this prevents the mayo dressing from turning gluey on warm pasta.
2 cups short pasta, 1 pinch salt
In a small bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper until smooth and well combined.
4-5 tablespoons mayonnaise, 1-2 tablespoons fresh lemon juice, 1 pinch salt, 1 pinch freshly ground black pepper
Add the corn kernels to the dressing and stir until evenly coated.
1 cup sweet corn kernels
Transfer the cooled pasta to a large mixing bowl. Pour the corn and dressing mixture over the pasta and fold gently with a spatula until every piece is evenly coated.
2 cups short pasta, 4-5 tablespoons mayonnaise, 1-2 tablespoons fresh lemon juice, 1 cup sweet corn kernels
Cover the bowl and refrigerate for at least 15 minutes before serving cold. Taste and adjust salt and lemon juice just before serving.
1 pinch salt, 1-2 tablespoons fresh lemon juice

Notes

Storage: Keep in an airtight container in the fridge for up to 3 days. The pasta absorbs dressing as it sits — stir in a teaspoon of lemon juice and a small spoonful of mayo before serving again to refresh the texture.

Make-Ahead: For best results, store the dressing and cooked pasta separately and combine within an hour of serving. The corn can be mixed with the dressing early since it doesn't wilt.

Substitutions: Any short pasta shape works — rotini, penne, fusilli, or small shells all hold the dressing better than long noodles. Canned corn (drained well) or thawed frozen corn can replace freshly boiled corn.

Pro Tip: Spread drained pasta on a sheet pan for 5 minutes to cool quickly and evenly. This prevents the mayo dressing from turning gluey on warm noodles.

Seasoning Tip: Don't add salt until just before serving if prepping more than a few hours ahead — salt draws moisture from the other ingredients and thins the dressing.

Nutrition

Serving: 1servingCalories: 383kcalCarbohydrates: 58gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 6mgSodium: 187mgPotassium: 217mgFiber: 3gSugar: 4gVitamin A: 28IUVitamin C: 2mgCalcium: 17mgIron: 1mg

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