Description
This Street Corn Pasta Salad is a vibrant and flavorful dish that combines tender pasta with smoky, charred corn and a creamy, zesty dressing. Infused with chili powder, lime, and cotija cheese, this easy-to-make salad is perfect for summer gatherings, potlucks, or as a refreshing side dish any time of year.
Ingredients
Scale
Pasta
- 1 pound pasta (rotini, shells, or elbow macaroni)
Corn
- 4 ears of corn, husked
- 2 tablespoons olive oil
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 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)
Add-ins
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 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
- Choose any corn cooking method that suits your kitchen setup: grilling provides a smoky flavor, boiling is quick, and roasting gives a tender result.
- The jalapeño and cayenne pepper are optional for those who prefer a milder salad.
- For a vegetarian version, ensure the cotija cheese is suitable or substitute with a vegetarian-friendly cheese.
- This salad is best served chilled and can be stored in the refrigerator for up to 2 days.
- If you want to add a bit of protein, grilled chicken or black beans pair well with this salad.
