The aroma of roasted corn fills the air as you prepare your next gathering dish: Street Corn Pasta Salad. This colorful and vibrant salad takes about 30 minutes to make and combines the delightful flavors of street corn with the heartiness of pasta. It’s sure to be a hit with both kids and adults alike, providing a refreshing twist on your typical pasta salad.
This recipe is perfect for summer cookouts, family barbecues, or potlucks. It’s made to serve a crowd and can be prepared ahead, as the flavors only get better after a few hours in the fridge.
Why You’ll Love This Recipe
- It features a delightful mix of textures, from crunchy corn to creamy dressing.
- The combination of spices adds a layer of complexity without overpowering.
- It’s a make-ahead dish that’s ideal for gatherings.
- Enjoy it cold, making it a refreshing option for warm weather.
What You’ll Need
Gather your ingredients for a delicious salad and creamy dressing.
For the Salad
- 400 g pasta, your choice
- 2 roasted corn cobs, kernels removed
- 3 green onions, thinly sliced
- 1 shallot, finely minced
- 2 jalapeno, finely minced
- 1/2 cup cilantro, finely chopped
- 1 cup cotija cheese, crumbled
For the Dressing
- 1 cup sour cream
- 1/2 cup mayo
- 3 cloves garlic, minced
- Juice and zest of 1 lime
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt & pepper
Use Greek yogurt instead of sour cream for a tangy twist.
Substitutions & Swaps
- Any short pasta works well.
- Use feta cheese if cotija is unavailable.
- Swap jalapenos for bell peppers for a milder flavor.
- Cilantro can be replaced with parsley for a different herb profile.
How to Make It
Create this delicious salad in just a few simple steps.
Roast the corn
Start by husking your corn and roasting it. I fried mine on a pan with olive oil for about 10-15 minutes, making sure to rotate every couple of minutes. Once cooked, take a knife or peeler to separate the kernels from the cob.
Cook the pasta
Bring a pot of salted water to a boil and add in your pasta. Cook until al dente, strain and set aside. Tip: Drizzle some olive oil and toss to prevent pasta sticking.
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Prep the ingredients
Thinly slice the green onion, finely mince the shallot, garlic, jalapeno, and cilantro, and crumble or grate the cotija cheese. Zest and juice 1 lime.
Make the dressing
Combine sour cream, mayo, minced garlic, lime zest and juice, smoked paprika, chili powder, salt, and pepper in a mixing bowl. Stir until fully blended.
Assemble the salad
Add your cooked pasta to a large bowl. Mix in the roasted corn, green onions, shallot, jalapeno, cilantro, and cotija cheese. Pour the dressing over the salad and mix well. Top with more cotija and fresh herbs if desired. Enjoy!
How to Store It
Fridge: Store for up to 3 days in an airtight container.
Freezer: No, it doesn’t freeze well due to the creamy dressing.
Reheat: Enjoy cold; no reheating needed.
Tips for Best Results
- Ensure the corn is well roasted for the best flavor.
- Adjust seasoning according to your taste preference.
- Mix the salad right before serving for optimal freshness.
Serving Suggestions
- Pair it with grilled chicken or shrimp for a complete meal.
- Serve it at a summer picnic or barbecue.
- Add to your potluck lineup for a colorful dish.
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