Street Corn Pasta Salad Recipe

Introduction

Street Corn Pasta Salad is a vibrant, flavorful dish that combines the sweet crunch of corn with creamy dressing and a hint of spice. This easy-to-make salad is perfect for picnics, barbecues, or as a refreshing side any time of year.

Ingredients

• 8 oz elbow macaroni or penne
• 3 cups sweet corn kernels (fresh or frozen)
• 1 jalapeño pepper, seeded and minced (optional)
• 3 tbsp butter
• 1/4 cup chopped cilantro leaves
• 1/2 cup crumbled cotija cheese
• 1/2 cup mayonnaise
• Juice from 1 lime
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• Salt and black pepper, to taste

Instructions

1. Step 1: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
2. Step 2: In a large skillet, melt the butter over medium heat. Add the corn kernels and jalapeño (if using), cooking until the corn is slightly charred and tender, about 5-7 minutes.
3. Step 3: In a large bowl, combine the cooked pasta, sautéed corn and jalapeño, chopped cilantro, and crumbled cotija cheese.
4. Step 4: In a small bowl, whisk together the mayonnaise, lime juice, chili powder, smoked paprika, salt, and black pepper. Adjust seasoning to taste.
5. Step 5: Pour the dressing over the pasta mixture and toss until everything is evenly coated.
6. Step 6: Refrigerate for at least 30 minutes to allow flavors to meld before serving. Garnish with extra cilantro or cotija cheese if desired.

Tips & Variations

• For a smoky flavor, char the corn under a broiler instead of sautéing in butter.
• Add diced avocado for creaminess and extra nutrition.
• Use Greek yogurt instead of mayonnaise for a lighter dressing.
• Omit the jalapeño or use a milder pepper if you prefer less heat.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This salad is best enjoyed chilled but can also be served at room temperature. Avoid freezing as the texture will change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw and drain it before cooking to avoid excess moisture in the salad.

What can I substitute for cotija cheese?

If cotija cheese is unavailable, feta or queso fresco make good alternatives with similar texture and tangy flavor.

Street Corn Pasta Salad Recipe

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★★★★★

4.8 from 344 reviews

Street Corn Pasta Salad is a vibrant and flavorful dish combining tender pasta with sweet corn, creamy cotija cheese, and a zesty lime and chili dressing. This refreshing salad blends traditional Mexican street corn flavors with a satisfying pasta base, making it perfect for warm-weather meals or as a lively side dish for barbecues and picnics.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Pasta and Corn

• 8 oz elbow macaroni or penne
• 3 cups sweet corn kernels (fresh or frozen)

Seasonings and Mix-ins

• 1 jalapeño pepper, seeded and minced (optional)
• 3 tbsp butter
• 1/4 cup chopped cilantro leaves
• 1/2 cup crumbled cotija cheese

Dressing and Spices

• 1/2 cup mayonnaise
• Juice from 1 lime
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• Salt and black pepper, to taste

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni or penne and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain and set aside to cool slightly.
2. Prepare the corn: In a large skillet, melt the butter over medium heat. Add the sweet corn kernels and cook, stirring occasionally, until slightly charred and tender, about 5-7 minutes. Remove from heat and let it cool.
3. Mix the dressing: In a large bowl, combine the mayonnaise, lime juice, chili powder, smoked paprika, salt, and black pepper. Whisk until smooth and well blended.
4. Combine ingredients: Add the cooked pasta, charred corn, minced jalapeño, chopped cilantro, and crumbled cotija cheese to the bowl with the dressing. Toss gently to combine all the flavors evenly.
5. Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature as a flavorful side dish or light main course.

Notes

• This salad tastes best when chilled for at least 30 minutes before serving.
• For a spicier kick, include the seeds of the jalapeño or add extra chili powder to taste.
• Fresh corn can be substituted with frozen corn; just thaw and drain before cooking.
• Optional toppings include a sprinkle of extra cotija cheese or a drizzle of hot sauce for added flavor.
• Can be made a few hours ahead and stored in the refrigerator in an airtight container.

Keywords: street corn pasta salad, Mexican pasta salad, cotija cheese salad, summer pasta salad, corn salad, jalapeño pasta salad