Street Corn Pasta Salad
Mouthwatering Delight for Summer Gatherings
Just picture it: a creamy, zesty pasta salad brightened with sweet roasted corn and zippy jalapeños. You can almost taste the sunshine in this refreshing Street Corn Pasta Salad! Perfect as a side dish or a light meal, this recipe combines classic street corn flavors with the comforting essence of pasta. Trust me, you’ll want to keep this one on speed dial.
Why Make This Recipe
Who doesn’t love a dish that’s both quick and delicious? This salad comes together in no time, making it an absolute lifesaver for busy weeknights or last-minute gatherings. Plus, the cleanup is a breeze since you’ll be working within one bowl (yes, please!).
And let’s not forget about flavor — the combination of creamy dressing, crunchy veggies, and the unmistakable sweetness of corn will leave your taste buds dancing! It’s a family-friendly recipe guaranteed to please everyone, even the picky eaters.
Ingredients
You don’t need fancy stuff — just these basics!
- 400g of pasta
- 2 roasted corn cobs
- 3 green onions
- 1 shallot
- 2 jalapeños
- 1/2 cup cilantro
- 1 cup cotija cheese
- 1 cup sour cream
- 1/2 cup mayo
- 3 cloves garlic
- Juice and zest of 1 lime
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt & pepper
Directions
Ready to whip this up? Follow these simple steps:
Start by husking your corn and roasting it. Fry it in a pan with olive oil for about 10-15 minutes, turning every couple of minutes. Once cooked, use a knife or peeler to separate the kernels from the cob.
Meanwhile, bring a pot of salted water to boil and add in your pasta. Cook until al dente, strain, and set aside. (Tip: Drizzle some olive oil and toss the pasta to prevent sticking!)
Prep your other ingredients: thinly slice the green onion, finely mince the shallot, garlic, jalapeños, and cilantro, and crumble/grate the cotija cheese. Zest and juice 1 lime.
Make the dressing by combining sour cream, mayo, minced garlic, lime zest and juice, smoked paprika, chili powder, salt, and pepper.
All that’s left to do is assemble! Add your cooked pasta to a large bowl along with the roasted corn, green onions, shallot, jalapeño, cilantro, and cotija cheese. Pour the dressing over top and mix well. Consider topping with more cotija and fresh herbs if you want to impress your guests.
How to Make Street Corn Pasta Salad (Overview)
Making this dish is as easy as 1-2-3! First, roast the corn for that delicious smoky flavor. While that’s happening, boil your pasta until it’s just right. Then, throw everything into a bowl, including that creamy dressing! Don’t skip toasting the garlic — it makes all the difference!
If you can resist diving straight in, let it chill in the fridge for a bit. The flavors will get even better. Who doesn’t love a pasta salad that tastes even more amazing the next day?
How to Serve Street Corn Pasta Salad
Looking for some serving inspiration? This salad is a showstopper on its own, but it pairs wonderfully with grilled chicken or shrimp for that extra protein kick. Just imagine digging into a bowl filled with vibrant colors — bright yellow corn, the green crunch of onion and cilantro, topped with crumbles of white cotija. The aroma alone will have your friends asking for seconds!
How to Store Street Corn Pasta Salad
Leftovers? Yes, please! This salad stays good in the fridge for about 3-4 days. Just make sure to keep it in an airtight container. If you’re thinking of making it ahead of time, it will actually taste even better after marinating in the dressing for a few hours. However, I’d avoid freezing it to keep that fresh texture.
Tips to Make Street Corn Pasta Salad
- Timing is key: Roast your corn while boiling the pasta to save time.
- Texture matters: For extra crunch, add some crushed tortilla chips just before serving.
- Swap it up: Use Greek yogurt instead of sour cream for a lighter option.
- Make it spicy: Add more jalapeños or even diced red onion for a kick.
- Make it plant-based: Swap out the mayo and sour cream for vegan alternatives and use nutritional yeast instead of cotija cheese.
Variation
Feel like experimenting? Try adding some black beans for additional protein or diced bell peppers for a pop of color. If you want to make it vegan, just substitute the mayo and sour cream with plant-based versions and omit the cheese or use a vegan cheese alternative. You could even add avocado slices for luxury!
FAQs
1. Can I use frozen corn?
Absolutely! Just make sure to thaw it and sauté it briefly for that roasted flavor.
2. How can I make this dish gluten-free?
Swap out regular pasta for your favorite gluten-free pasta.
3. Can I make this ahead of time?
Definitely! It’s perfect for meal prep. Just store it in the fridge, and the flavors will develop even more over time.
📌 Pin this recipe for your next cozy dinner night!
Street Corn Pasta Salad
Ingredients
Method
- Husk the corn and roast it in a pan with olive oil for about 10-15 minutes, turning every couple of minutes. Once cooked, separate the kernels from the cob.
- Bring a pot of salted water to boil and cook the pasta until al dente, strain, and set aside. Drizzle some olive oil on the pasta to prevent sticking.
- Thinly slice the green onions, mince the shallot, garlic, jalapeños, and cilantro, and crumble or grate the cotija cheese. Zest and juice the lime.
- Combine sour cream, mayo, minced garlic, lime zest and juice, smoked paprika, chili powder, salt, and pepper in a bowl.
- In a large bowl, combine the cooked pasta, roasted corn, green onions, shallot, jalapeño, cilantro, and cotija cheese. Pour the dressing on top and mix well.
- Top with additional cotija and fresh herbs if desired.
