Description
This Street Corn Pasta Salad combines classic Mexican street corn flavors with a creamy, zesty pasta salad base. Featuring grilled, boiled, or roasted corn kernels mixed with tangy cotija cheese, bold spices, and fresh cilantro, this dish is a perfect side for summer barbecues or a colorful, flavorful addition to any meal. Quick to prepare and served chilled, it’s an easy recipe that yields a vibrant and delicious salad with a subtle kick.
Ingredients
Scale
Pasta
- 1 pound pasta (rotini, shells, or elbow macaroni)
Corn
- 4 ears of corn, husked
- 2 tablespoons olive oil
Dressing and Seasonings
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/4 cup chopped cilantro, plus more for garnish
- 1/4 cup finely diced red onion
- 1 jalapeño, seeded and minced (optional, for extra heat)
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water. Set aside to cool completely.
- Grill the corn (Option 1): Preheat grill to medium-high heat. Brush corn with olive oil. Grill, turning occasionally, until charred and tender, about 8-12 minutes.
- Boil the corn (Option 2): Bring a large pot of water to a boil. Add the husked corn and cook for 5-7 minutes, or until the kernels are tender. Remove the corn from the pot and let it cool slightly before handling.
- Roast the corn (Option 3): Preheat oven to 400°F (200°C). Brush corn with olive oil and wrap each ear in aluminum foil. Roast for 20-25 minutes, or until the kernels are tender. Let cool slightly before handling.
- Cut the corn kernels: Stand corn cob upright on a cutting board and slice downwards to remove kernels.
- Combine wet ingredients: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and cayenne pepper (if using).
- Add cheese and herbs: Stir in crumbled cotija cheese and chopped cilantro. Reserve some for garnish.
- Combine pasta and corn: Add cooked pasta and corn kernels to the bowl with the dressing. Toss to coat.
- Add remaining ingredients: Stir in diced red onion and minced jalapeño (if using).
- Season to taste: Season with salt and pepper.
- Chill: Cover and refrigerate for at least 30 minutes (or longer) to allow flavors to meld.
- Serve: Stir before serving. Garnish with cotija cheese and cilantro.
Notes
- You can choose any of the three methods (grilling, boiling, or roasting) to cook the corn depending on your preference and available equipment.
- For extra heat, include the optional cayenne pepper and jalapeño; omit to keep it mild.
- To make this dish vegetarian, no modifications are needed; to make vegan, substitute mayonnaise and sour cream with vegan alternatives and omit cotija cheese or replace with a vegan cheese.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- Make sure to chill the salad well for best flavor melding and refreshing taste.
