Description
This Creamy Street Corn Pasta Salad combines the smoky goodness of Mexican street corn with a comforting pasta salad. It’s a vibrant explosion of flavor that’s perfect for any gathering or a delightful weeknight meal.
Ingredients
- Elbow macaroni or rotini pasta
- Fresh corn on the cob, grilled or pan-charred
- Mayonnaise
- Sour cream or plain Greek yogurt
- Fresh lime juice
- Chili powder
- Smoked paprika
- Cumin
- Salt
- Black pepper
- Red onion, finely diced
- Fresh cilantro, chopped
- Jalapeño, finely minced (optional)
- Cotija cheese, crumbled
- Lemon juice (optional)
- Cayenne pepper (optional)
- Grilled chicken breast (optional)
- Pre-cooked seasoned beef strips (optional)
- Black beans (optional)
Instructions
- Boil your preferred small pasta shape in generously salted water until al dente. Drain well and immediately rinse under cold water to stop the cooking process and prevent the pasta from sticking together. Set aside to cool completely.
- Char the fresh or thawed frozen corn in a hot, dry skillet or on a grill until the kernels are slightly browned and smoky. If using canned corn, drain thoroughly and char similarly. Let the charred corn cool.
- Finely dice the red onion, mince the jalapeño (if using), and chop the fresh cilantro.
- In a large mixing bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), fresh lime juice, chili powder, smoked paprika, cumin, salt, and black pepper until smooth.
- Add the cooled pasta, charred corn, diced red onion, minced jalapeño (if using), and most of the chopped cilantro to the bowl with the dressing. Crumble in about two-thirds of the Cotija cheese and gently fold everything together until evenly coated.
- Cover the salad tightly with plastic wrap and refrigerate for at least 1-2 hours to allow the flavors to meld. Before serving, give it another good stir and garnish with the remaining crumbled Cotija and a sprinkle of fresh cilantro.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: For the best texture, always cook pasta al dente and rinse under cold water after draining. Charred corn is essential for flavor, and the salad benefits from chilling time to meld flavors. Adjust jalapeño for heat preference and consider adding diced avocado or cherry tomatoes for extra freshness.