Street Corn Pasta Salad: A Delicious & Easy Recipe

Street Corn Pasta Salad: Prepare to be transported to a vibrant summer fiesta with every single bite! Imagine the smoky char of grilled corn, the creamy tang of Mexican crema, and the satisfying chew of perfectly cooked pasta, all mingling together in a symphony of flavor. This isn’t just another pasta salad; it’s a celebration of the iconic Mexican street food, elote, reimagined in a delightful and portable package.

Elote, or Mexican street corn, has been a beloved culinary staple for generations, gracing the bustling streets of Mexico with its irresistible aroma and vibrant colors. Vendors expertly grill corn on the cob, slathering it with mayonnaise, cotija cheese, chili powder, and a squeeze of lime. Our Street Corn Pasta Salad pays homage to this classic, capturing its essence in a dish that’s both familiar and excitingly new.

What makes this pasta salad so irresistible? It’s the perfect balance of textures and tastes. The sweetness of the corn is beautifully complemented by the creamy dressing, the salty cheese, and the subtle kick of chili. It’s incredibly easy to make, making it ideal for potlucks, barbecues, or a quick and satisfying weeknight meal. Plus, it’s a guaranteed crowd-pleaser! So, ditch the boring pasta salads and get ready to experience a flavor explosion with this vibrant and delicious recipe. You won’t regret it!

this Recipe

Ingredients:

• 1 pound pasta (rotini, shells, or elbow macaroni work great!)
• 4 ears of corn, husked
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1/4 cup chopped cilantro, plus more for garnish
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced (optional, for extra heat)
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil

Cooking the Pasta and Corn:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Don’t overcook it! We want a little bite to the pasta. Once cooked, drain the pasta well and rinse it under cold water to stop the cooking process. This also helps to prevent the pasta from sticking together. Set aside to cool completely.
2. Grill the corn (Option 1): Preheat your grill to medium-high heat. Brush the husked corn with olive oil. Grill the corn, turning occasionally, until the kernels are slightly charred and tender, about 8-12 minutes. Keep a close eye on it, as the sugars in the corn can cause it to burn quickly. You’re looking for a nice char, but not completely blackened.
3. Boil the corn (Option 2): If you don’t have a grill, or the weather isn’t cooperating, you can boil the corn. Bring a large pot of water to a boil. Add the husked corn and cook for 5-7 minutes, or until the kernels are tender. Remove the corn from the pot and let it cool slightly before handling.
4. Roast the corn (Option 3): Preheat your oven to 400°F (200°C). Brush the husked corn with olive oil and wrap each ear in aluminum foil. Roast for 20-25 minutes, or until the kernels are tender. Let cool slightly before handling.
5. Cut the corn kernels: Once the corn is cool enough to handle, carefully cut the kernels off the cob. The easiest way to do this is to stand the corn cob upright on a cutting board (you can use a bundt pan to help stabilize it) and use a sharp knife to slice downwards, removing the kernels. Try to get as close to the cob as possible without cutting into the tough core.

Making the Creamy Dressing:

1. Combine the wet ingredients: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and cayenne pepper (if using). Make sure everything is well combined and smooth. Taste and adjust the seasonings as needed. You might want to add a pinch more salt, pepper, or chili powder depending on your preference.
2. Add the cheese and herbs: Stir in the crumbled cotija cheese and chopped cilantro. Reserve a little of each for garnish. The cotija cheese adds a salty, tangy flavor that is characteristic of street corn.

Assembling the Pasta Salad:

1. Combine the pasta and corn: Add the cooked and cooled pasta and the cut corn kernels to the bowl with the dressing. Gently toss everything together until the pasta and corn are evenly coated with the creamy dressing.
2. Add the remaining ingredients: Stir in the diced red onion and minced jalapeño (if using). The red onion adds a nice bite and the jalapeño provides a little heat. If you’re sensitive to spice, start with a smaller amount of jalapeño and add more to taste.
3. Season to taste: Taste the pasta salad and season with salt and freshly ground black pepper to taste. Remember that the cotija cheese is already quite salty, so you may not need to add much salt.
4. Chill the pasta salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably longer, to allow the flavors to meld together. Chilling the pasta salad also helps to prevent it from becoming too dry. You can even make this a day ahead of time!

Serving and Garnishing:

1. Serve chilled: Before serving, give the pasta salad a good stir. If it seems a little dry, you can add a tablespoon or two of mayonnaise or sour cream to loosen it up.
2. Garnish: Garnish the pasta salad with additional crumbled cotija cheese and chopped cilantro. A sprinkle of chili powder or smoked paprika also adds a nice visual appeal.
3. Optional additions: For an extra layer of flavor and texture, consider adding some grilled shrimp, shredded chicken, or black beans to the pasta salad. You could also add some diced avocado just before serving.
4. Enjoy! This Street Corn Pasta Salad is perfect for potlucks, barbecues, picnics, or any summer gathering. It’s also a great side dish to grilled chicken, fish, or burgers.

Tips and Variations:

• Make it vegan: To make this pasta salad vegan, use vegan mayonnaise and sour cream substitutes. You can also omit the cotija cheese or use a vegan parmesan cheese alternative.
• Add some spice: If you like a lot of heat, add more cayenne pepper or jalapeño to the dressing. You can also use a spicier chili powder.
• Use different pasta shapes: Feel free to experiment with different pasta shapes. Rotini, shells, elbow macaroni, and farfalle all work well in this recipe.
• Add some vegetables: You can add other vegetables to the pasta salad, such as diced bell peppers, zucchini, or cherry tomatoes.
• Make it ahead of time: This pasta salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits.
• Adjust the dressing: If you prefer a tangier dressing, add more lime juice. If you prefer a sweeter dressing, add a touch of honey or agave nectar.
• Grilling variations: For a smokier flavor, try grilling the corn over wood chips. You can also grill the red onion and jalapeño for a more intense flavor.

Storage Instructions:

Store leftover Street Corn Pasta Salad in an airtight container in the refrigerator for up to 3 days. The pasta salad may dry out slightly as it sits, so you may need to add a tablespoon or two of mayonnaise or sour cream to loosen it up before serving.

Nutritional Information (approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

• Calories: 400-500
• Fat: 20-30g
• Protein: 10-15g
• Carbohydrates: 40-50g

Conclusion:

This Street Corn Pasta Salad isn’t just another pasta salad recipe; it’s a vibrant explosion of flavor that will transport you straight to a summer street fair with every single bite. The creamy, tangy dressing, the sweet bursts of corn, the spicy kick of chili powder, and the salty cotija cheese all come together in perfect harmony. It’s a symphony of textures and tastes that’s both comforting and exciting, making it an absolute must-try for your next potluck, barbecue, or even just a simple weeknight dinner.

I truly believe this recipe is a game-changer. It’s quick, easy, and endlessly adaptable to your own preferences. Want to add a little extra heat? Throw in some diced jalapeños or a dash of cayenne pepper. Looking for a heartier meal? Grilled chicken, shrimp, or black beans would be fantastic additions. For a vegetarian option, consider adding some grilled halloumi cheese for a salty and satisfying protein boost. You could even swap out the traditional pasta for a gluten-free alternative like chickpea pasta or quinoa for a healthier twist.

Serving suggestions are endless! This Street Corn Pasta Salad is incredible on its own as a light lunch or side dish. It pairs perfectly with grilled meats, fish tacos, or veggie burgers. I also love to serve it alongside a big bowl of tortilla chips for scooping. For a more elegant presentation, try serving it in individual mason jars or small bowls. And don’t forget the garnish! A sprinkle of fresh cilantro, a squeeze of lime juice, and an extra dusting of chili powder will take this dish to the next level.

But the real magic of this recipe lies in its simplicity. It’s a dish that anyone can make, regardless of their cooking experience. The ingredients are readily available, the instructions are straightforward, and the results are consistently delicious. I’ve made this salad countless times, and it’s always a crowd-pleaser. It’s the kind of recipe that people ask you for, the kind that becomes a family favorite, the kind that you’ll find yourself making again and again.

I’m so confident that you’ll love this Street Corn Pasta Salad that I urge you to give it a try. Don’t be afraid to experiment with different variations and make it your own. Once you’ve tried it, I’d absolutely love to hear about your experience! Share your photos and comments on social media using [Your Hashtag Here] or leave a review on the recipe page. Let me know what you thought, what variations you tried, and how you served it. Your feedback is invaluable and helps me to continue creating recipes that you’ll love.

So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. Happy cooking, and I can’t wait to see what you create! This is more than just a recipe; it’s an invitation to share good food and good times with the people you love. Enjoy!