Go Back

Street Corn Pasta Salad

A vibrant and refreshing pasta salad featuring sweet corn, creamy dressing, and fresh ingredients, perfect for BBQs and picnics.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Lunch, Side Dish
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 400 g favorite pasta (e.g., rotini) Holds onto the dressing nicely.
  • 2 cobs roasted corn Fresh corn is best; frozen can be used as a substitute.
  • 3 pieces green onions Consider extra for snacking.
  • 1 piece shallot Packed with flavor.
  • 2 pieces jalapeños Remove seeds for less heat.
  • 1/2 cup cilantro Optional; can be omitted if not liked.
Dressing
  • 1 cup cotija cheese Essential for street corn flavor.
  • 1 cup sour cream Adds creaminess.
  • 1/2 cup mayo For flavor.
  • 3 cloves garlic Minced.
  • 1 piece lime Use juice and zest.
  • 1 tsp smoked paprika For smoky depth of flavor.
  • 1 tsp chili powder Chipotle chili powder is a great alternative.
  • to taste salt & pepper Use sea salt for better flavor.

Method
 

Preparation
  1. Husk and roast the corn cobs in a frying pan with olive oil for 10-15 minutes until charred.
  2. Bring a pot of salted water to a boil and cook the pasta until al dente. Drizzle olive oil after straining to prevent sticking.
  3. Prep other ingredients: slice green onions, mince shallot, garlic, jalapeños, and chop cilantro.
  4. Crumble or grate the cotija cheese.
Making the Dressing
  1. In a bowl, combine sour cream, mayo, minced garlic, lime zest and juice, smoked paprika, chili powder, salt, and pepper. Whisk until creamy.
Combining
  1. In a large bowl, mix cooked pasta, roasted corn, green onions, shallot, jalapeño, cilantro, and cotija cheese.
  2. Pour the dressing over the salad and toss until well combined.
Serving
  1. Top with extra cotija cheese and fresh herbs if desired.

Notes

This salad can serve as a side dish or a light lunch. Consider adding avocado or black beans for extra texture.