Street Corn Pasta Salad Recipe
Introduction
Street Corn Pasta Salad is a vibrant and flavorful twist on traditional pasta salads, combining the smoky goodness of elote-inspired corn with creamy dressing and fresh cilantro. It’s a perfect side dish for summer barbecues or a quick, satisfying meal any time of year.
Ingredients
- 3 cups cooked rotini or penne pasta
- 2 cups corn (grilled, frozen, or canned)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Instructions
- Step 1: In a large bowl, combine the cooked and cooled pasta with the corn.
- Step 2: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
- Step 3: Pour the dressing over the pasta and corn mixture, then toss gently to coat everything evenly.
- Step 4: Fold in the chopped cilantro and crumbled cotija cheese for a burst of fresh flavor and creaminess.
- Step 5: Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Tips & Variations
- For extra smoky flavor, grill fresh corn before adding it to the salad.
- Swap cotija cheese with feta or queso fresco if cotija is unavailable.
- Add diced jalapeño or a pinch of cayenne pepper for a spicier kick.
- Use whole wheat or gluten-free pasta to suit dietary preferences.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best enjoyed chilled, but you can let it sit at room temperature for 10-15 minutes if preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned corn for this salad?
Yes, canned corn works well—just drain and rinse it before mixing to avoid extra moisture.
Is this recipe suitable for meal prep?
Absolutely. Store the salad in the refrigerator and add the dressing just before serving if you want to keep the pasta and corn firmer.
PrintStreet Corn Pasta Salad Recipe
This vibrant Street Corn Pasta Salad combines the smoky flavors of traditional Mexican elote with tender pasta, creating a creamy, zesty, and refreshing side dish perfect for summer gatherings or quick meals.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (using pre-cooked pasta and corn)
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
Pasta and Vegetables
- 3 cups cooked rotini or penne pasta, cooled
- 2 cups corn (grilled, frozen and thawed, or canned)
Dressing
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Garnish
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Instructions
- Combine Pasta and Corn: In a large bowl, add the cooked and cooled rotini or penne pasta. Then add 2 cups of corn, which can be grilled for smokiness, or thawed frozen or canned corn for convenience. Gently mix to combine.
- Prepare the Dressing: In a separate mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and well combined. This creamy dressing captures the flavors of Mexican street corn.
- Dress the Salad: Pour the prepared dressing over the pasta and corn mixture. Toss everything thoroughly to ensure every piece is evenly coated with the flavorful dressing.
- Add Garnishes: Carefully fold in the freshly chopped cilantro and crumbled cotija cheese. These ingredients provide fresh brightness and a salty contrast that balances the creaminess.
- Chill Before Serving: Cover the salad and refrigerate it for at least 30 minutes. Chilling allows the flavors to meld beautifully and enhances the refreshing taste of the salad, making it perfect for warm weather meals.
Notes
- Grilling the corn adds an authentic smoky flavor but using canned or frozen corn is a convenient and tasty alternative.
- Adjust chili powder according to your preferred spice level for a milder or spicier kick.
- For a dairy-free version, substitute the sour cream and cotija cheese with vegan alternatives.
- This pasta salad can be prepared a few hours ahead of time and stored in the refrigerator to deepen the flavors.
- Serve chilled as a side dish or a light vegetarian main course.
Keywords: street corn pasta salad, elote pasta, Mexican pasta salad, creamy pasta salad, summer salad, vegetarian pasta salad
