By Karin Calloway

Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.

Fettuccine Corn Salad

When summer’s sweet corn is abundant at farm stands and supermarkets, I just can’t get enough of it. But after a few weeks of corn on the cob, I begin looking for other ways to enjoy the seasonal bounty.

This Fettuccine Corn Salad is my version of a salad bar favorite and can be whipped up in a snap. Take it along as a nice change of pace from your usual pasta salad or instead of deli potato salad at your next picnic or cookout.

While this creamy corn salad is pretty straightforward, you could jazz it up a bit by adding chopped green onions or fresh parsley, sliced black olives, shredded cheddar cheese or canned diced green chilies. Stir these extra ingredients into the dressing before tossing with the pasta and corn. This salad goes great with grilled burgers, steaks or chicken, so take it along anywhere you might have some summer fun!

  • 9 oz. refrigerated fettuccine
  • 1 cup fresh corn kernels*
  • 2/3 cups regular or reduced-fat mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon minced fresh garlic, about 1 large clove
  • 1 teaspoon coarsely ground black pepper
  • Salt, to taste
  • Chopped green onion, for garnish
Cook fettuccine according to package directions, drain, and set aside. Combine pasta and corn in a large bowl. Combine remaining ingredients in a separate bowl. Fold mayonnaise mixture into fettuccine and corn. Season to taste with salt and more black pepper, if desired. Refrigerate several hours before serving.

Makes 10 side-dish servings.

*1 cup frozen corn niblets, defrosted and drained well, can substitute for the fresh corn.