Street Corn Pasta Salad

Street Corn Pasta Salad is a delightful twist on traditional pasta salads. It combines the sweet, smokey flavors of roasted corn with the creamy richness of a tangy dressing. This dish is perfect for summer barbecues, potlucks, or just a family dinner. It’s not only delicious but also colorful and fun to eat, making it a crowd-pleaser!

how to make Street Corn Pasta Salad

Ingredients:

• About 400g of pasta
• 2 roasted corn cobs
• 3 green onions
• 1 shallot
• 2 jalapenos
• 1/2 cup cilantro
• 1 cup cotija cheese
• 1 cup sour cream
• 1/2 cup mayo
• 3 cloves garlic
• Juice and zest of 1 lime
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp salt & pepper

Directions:

1. Start by husking your corn and roasting it. You can fry it in a pan with olive oil for about 10-15 minutes, making sure to rotate the corn every couple of minutes. Once cooked, use a knife or peeler to separate the kernels from the cob.
2. Meanwhile, bring a pot of salted water to a boil. Add in your pasta and cook until al dente. Once cooked, strain the pasta and set it aside. (Tip: Drizzle some olive oil and toss to prevent the pasta from sticking).
3. Prep your other ingredients by thinly slicing the green onions, finely mincing the shallot, garlic, jalapeno, and cilantro. Crumble or grate the cotija cheese and zest and juice 1 lime.
4. Make the dressing by combining sour cream, mayo, minced garlic, lime zest and juice, smoked paprika, chili powder, salt, and pepper in a bowl.
5. Now, assemble your salad! Add the cooked pasta to a large bowl along with the roasted corn, green onions, shallot, jalapeno, cilantro, and cotija cheese. Pour the dressing over the mixture and mix well. For a finishing touch, top with more cotija and fresh herbs if desired.

how to serve Street Corn Pasta Salad

Street Corn Pasta Salad can be served chilled or at room temperature. It’s great as a main dish or as a side. Pair it with grilled meats, tacos, or any of your favorite summer foods. Garnish with extra cilantro or lime wedges for added freshness.

how to store Street Corn Pasta Salad

Store any leftovers in an airtight container in the fridge. The salad will stay fresh for about 3-4 days. If the pasta absorbs too much dressing, you can add a little more sour cream or mayo when serving it again.

tips to make Street Corn Pasta Salad

• Use a mix of pasta shapes, like fusilli or rotini, for a more interesting texture.
• Adjust the spice level by adding or removing jalapenos according to your preference.
• Try adding other veggies, such as bell peppers or cherry tomatoes, for extra color and flavor.

variation

You can easily switch up the cheese by using feta or even mozzarella for different flavor profiles. Adding black beans can make the salad heartier, and for a smokier flavor, try adding some smoked corn or chipotle in the dressing.

FAQs

Can I use frozen corn instead of fresh corn?
Yes, frozen corn is a great substitute. Just be sure to cook it according to package instructions before adding it to the salad.

Is this salad gluten-free?
You can make this salad gluten-free by using gluten-free pasta.

Can I prepare this salad ahead of time?
Absolutely! This salad tastes even better after sitting for a few hours or overnight, as the flavors will meld together nicely.

Street Corn Pasta Salad

A vibrant and creamy pasta salad inspired by Mexican street corn, featuring tender pasta, grilled corn, cotija cheese, and a zesty lime dressing. Perfect for potlucks and summer gatherings.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6 people

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 16 oz pasta cooked al dente
• 3 cups corn fresh or frozen (thawed), grilled or roasted
• 1/2 cup Cotija cheese crumbled
• 1/4 cup red onion finely diced
• 1/4 cup cilantro chopped
• 1 jalapeño seeded and minced (optional)

Dressing

• 1/2 cup mayonnaise
• 1/4 cup sour cream or plain Greek yogurt
• 2 tbsp lime juice fresh
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper or to taste

Equipment

• large pot
• colander
• grill or skillet
• cutting board
• knife
• small bowl
• whisk
• large mixing bowl
• measuring cups and spoons

Method

 

Prep

1. Cook pasta according to package directions, then drain and rinse with cold water.
2. Grill or roast corn until lightly charred; if using fresh, carefully cut kernels off the cob.
3. Prepare cotija cheese by crumbling it, finely dice the red onion, chop the cilantro, and mince the jalapeño if using.

Make Dressing

1. In a small bowl, whisk together mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until the mixture is smooth and well combined.

Assemble Salad

1. In a large mixing bowl, combine the cooked pasta, prepared corn, crumbled cotija cheese, diced red onion, chopped cilantro, and minced jalapeño.
2. Pour the prepared dressing over the pasta mixture and gently toss everything together until all ingredients are evenly coated.
3. Chill the assembled salad for a minimum of 30 minutes before serving to allow the flavors to fully meld and develop.

Notes

For best flavor, make the salad a few hours ahead of time and refrigerate. You can also add grilled chicken for a heartier meal.