Why Make This Recipe
Street Corn Pasta Salad is a delightful twist on a classic favorite! Combining the flavors of street corn with pasta creates a refreshing dish perfect for summer gatherings, barbecues, or even a quick weeknight dinner. With its creamy dressing, crunchy vegetables, and savory cheese, this pasta salad is sure to please everyone at the table. It’s not only delicious but also colorful and appealing, making it a great addition to any meal.
How to Make Street Corn Pasta Salad
Ingredients
- About 400g of pasta
- 2 roasted corn cobs
- 3 green onions
- 1 shallot
- 2 jalapeños
- 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
- Start by husking your corn and roasting it. You can fry it in a pan with olive oil for about 10-15 minutes, rotating the corn every few minutes for even cooking. Once cooked, use a knife or peeler to separate the kernels from the cob.
- Meanwhile, boil a pot of salted water, then add in your pasta. Cook until it’s al dente, strain it, and set aside. (Tip: Drizzle some olive oil and toss the pasta to prevent it from sticking together.)
- While the pasta is cooking, prep your other ingredients. Thinly slice the green onions, finely mince the shallot, garlic, jalapeños, and cilantro, and crumble or grate the cotija cheese. Zest and juice 1 lime.
- Make the dressing by combining sour cream, mayo, minced garlic, lime zest and juice, smoked paprika, chili powder, salt, and pepper in a bowl.
- Now it’s time to assemble! In a large bowl, add your cooked pasta along with the roasted corn, green onions, shallot, jalapeños, cilantro, and cotija cheese. Pour the dressing over everything and mix well. If you’d like, top with more cotija and fresh herbs before serving.
How to Serve Street Corn Pasta Salad
Serve this pasta salad chilled or at room temperature. It makes for an excellent side dish for grilled meats, tacos, or as a standalone meal. For a presentation boost, consider garnishing with additional cilantro or cotija on top.
How to Store Street Corn Pasta Salad
Store any leftovers in an airtight container in the refrigerator. It will keep for about 3-4 days. The flavors may deepen over time, which can make it even more tasty!
Tips to Make Street Corn Pasta Salad
- Ensure to cook the pasta al dente since it will absorb the dressing and flavors as it sits.
- Customize the spice level by adding more or fewer jalapeños depending on your taste.
- Feel free to add other veggies like diced tomatoes or bell peppers for extra color and crunch.
Variation
You can easily swap out the cotija cheese with feta if you prefer a different flavor. Also, for a vegan version, use plant-based sour cream and mayo, and replace the cotija with a vegan cheese alternative.
FAQs
Can I use frozen corn instead of fresh?
Yes! Frozen corn is a great alternative. Just thaw and cook it briefly in a pan before adding it to the salad.
Is this pasta salad good the next day?
Absolutely! In fact, the flavors meld together beautifully overnight, making it even tastier the next day.
Can I make this salad ahead of time?
Yes, you can prepare this salad a day in advance. Just store it in the refrigerator without the dressing to keep the pasta from becoming too soft. Mix in the dressing right before serving for the best taste and texture.
Street Corn Pasta Salad
Ingredients
Method
- Husk the corn and roast it by frying in a pan with olive oil for about 10-15 minutes, rotating for even cooking. Once cooked, remove kernels from the cob.
- Boil salted water and cook pasta until al dente. Strain and set aside, drizzling with olive oil to prevent sticking.
- While pasta cooks, prepare the other ingredients: slice green onions, mince shallot, garlic, jalapeños, and cilantro, and zest and juice 1 lime.
- Make the dressing by mixing sour cream, mayo, minced garlic, lime zest and juice, smoked paprika, chili powder, salt, and pepper in a bowl.
- In a large bowl, combine cooked pasta with roasted corn, green onions, shallot, jalapeños, cilantro, and cotija cheese. Pour dressing over and mix well.
- Optional: Top with more cotija and fresh herbs before serving.
Notes
Name: Yumi Hwag
Byline: Founder & Recipe Developer, Yumimeals
Bio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]