The aroma of charred corn mingling with the zesty lime and creamy dressing wafts through the air, making my mouth water in anticipation. This Street Corn Pasta Salad brings together the beloved elements of Mexican street corn with the heartiness of pasta, resulting in a vibrant and refreshing dish that takes about 30 minutes to prepare. It’s a perfect side or main dish, thanks to its delightful combination of flavors and textures that will leave everyone craving more.
This recipe is perfect for summer gatherings, BBQs, or quick weeknight meals. It can be prepared ahead of time and stored in the fridge, allowing the flavors to meld beautifully as it rests.
Why You’ll Love This Recipe
- The roasted corn provides a sweet and smoky flavor that enhances the dish.
- Creamy dressing coats the pasta, adding a rich texture that’s irresistibly satisfying.
- Fresh herbs and lime juice bring a bright, zesty element that balances the richness.
- It’s easy to make, with quick prep and assembly steps for a hassle-free dish.
What You’ll Need
Gather your ingredients before starting for an effortless cooking experience.
For the Salad
- 400 g pasta
- 2 roasted corn cobs, kernels separated
- 3 green onions, thinly sliced
- 1 shallot, finely minced
- 2 jalapeno, finely minced
- 1/2 cup cilantro, chopped
- 1 cup cotija cheese, crumbled or grated
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
Opt for Greek yogurt for a lighter dressing.
Substitutions & Swaps
- Pasta: Use gluten-free pasta for a GF version.
- Cotija cheese: Feta cheese works as a substitute.
- Sour cream: Plain yogurt is a good alternative.
- Jalapeno: Omit for less heat or replace with bell pepper.
How to Make It
Follow these straightforward steps to create the salad.
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 then set aside. Tip: Drizzle some olive oil and toss to prevent pasta sticking.
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 bowl. Mix well until smooth.
Assemble the 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 top and mix thoroughly. Top with more cotija and fresh herbs if desired; then enjoy!
How to Store It
Fridge: 3-4 days in an airtight container.
Freezer: No, pasta becomes mushy when thawed.
Reheat: Microwave for 1-2 minutes, stirring occasionally.
Tips for Best Results
- Use freshly roasted corn for maximum flavor.
- Adjust jalapeno to your desired spice level.
- Let your salad chill in the fridge for 30 minutes before serving for enhanced flavor.
- Garnish with extra lime zest for a citrus boost.
Serving Suggestions
- Serve as a side dish at summer barbecues.
- Pair with grilled chicken or fish for a complete meal.
- Great for picnics, as it holds up well in the heat.
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