Oh, you guys. I’ve been meaning to share this recipe with you for *ages*. It’s one of those dishes that has become an absolute staple in my house, especially when the weather starts warming up and we’re all craving something bright, fresh, and packed with flavor. It’s my take on a street corn pasta salad, and honestly, it’s a total crowd-pleaser. I remember the first time I made it, thinking I was just trying to combine a few favorite things, but it turned into this magical concoction that my family devoured. Seriously, the kids were asking for seconds before I’d even finished cleaning up! It’s got all those amazing elote flavors – the creamy, spicy, tangy goodness – but in an easy-to-eat pasta salad form. If you’re a fan of Mexican Street Corn, you’re going to fall head over heels for this. It’s like a summer party in a bowl, and it’s so much easier than you might think.
What is street corn pasta salad?
So, what exactly *is* this street corn pasta salad I’m always raving about? Think of it as the delicious love child of classic pasta salad and the iconic Mexican Street Corn, elote. You know, that incredible grilled corn slathered in mayo, cotija cheese, chili powder, and lime? Yeah, *that* elote. I took all those amazing flavors and textures and decided, “Why can’t we have this in a pasta salad?” So, I basically deconstructed elote and reassembled it with pasta! It’s not just corn, mayo, and cheese though; it’s a whole symphony of flavors. We’ve got tender pasta, sweet corn kernels (sometimes grilled for an extra smoky kick!), a creamy, zesty dressing that’s got just the right amount of tang and spice, and of course, plenty of crumbled cotija cheese. It’s vibrant, it’s satisfying, and it’s just plain *fun* to eat. It’s essentially a way to enjoy those beloved elote vibes year-round, without needing to stand over a grill.
How do I make street corn salad?
Quick Overview
Making this street corn Pasta Salad is really a breeze. We’re talking about cooking some pasta, mixing up a quick and creamy dressing, and then tossing everything together with loads of fresh corn and other goodies. It’s the kind of recipe that doesn’t require any fancy techniques or special equipment. The key is just getting the dressing right – it’s where all that elote magic happens! You can literally have this ready in about 30 minutes, making it a lifesaver for weeknight dinners or last-minute get-togethers. Seriously, it’s that simple!
Ingredients
For Pasta & Corn Base: Pasta & Corn Base: Pasta & Corn Base: Pasta & Corn Base: Pasta
1 pound pasta (I love using rotini, farfalle, or elbow macaroni – anything that holds dressing well!)
3-4 cups corn kernels (fresh, frozen, or canned; if using fresh, grill or char them for extra flavor!)
1/2 cup finely chopped red onion (or sweet onion if you prefer it milder)
1/4 cup chopped fresh cilantro
For the Creamy Dressing:
1/2 cup mayonnaise (full-fat is best for richness!)
1/4 cup sour cream (or Greek yogurt for a tangier, lighter option)
2 tablespoons fresh lime juice (this is non-negotiable for that signature zing!)
1-2 cloves garlic, minced (or 1/2 teaspoon garlic powder if you’re in a pinch)
1/2 teaspoon chili powder (adjust to your spice preference!)
1/4 teaspoon smoked paprika (adds a lovely depth)
Salt and freshly ground Black Pepper to taste
For Serving & Garnish:
1/2 cup crumbled cotija cheese (or feta cheese if cotija is hard to find)
Extra cilantro for garnish
Lime wedges for serving
Step-by-Step Instructions
Step 1: Cook the Pasta
Get a big pot of salted water boiling. Add your pasta and cook it according to package directions until it’s *al dente*. You don’t want it mushy! Once it’s cooked, drain it really well and rinse it with cold water. This stops the cooking and prevents it from sticking together. I always give it a good shake in the colander to get rid of as much water as possible – nobody likes a watery pasta salad!
Step 2: Prepare the Corn
If you’re using fresh corn, I highly, highly recommend grilling it or charring it in a dry skillet for a few minutes. This brings out an amazing smoky flavor that’s just divine. If you’re pressed for time, frozen corn works beautifully, just make sure to thaw it and drain it well. Canned corn is also an option, just drain it thoroughly. You want those kernels to be sweet and tender.
Step 3: Mix the Dressing Ingredients
In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), fresh lime juice, minced garlic (or garlic powder), chili powder, and smoked paprika. Keep whisking until it’s super smooth and creamy. Now, taste it! This is your chance to adjust the seasoning. Need more tang? Add a splash more lime. Want it spicier? A little more chili powder. Does it need salt or pepper? Go for it! You want this dressing to be vibrant and delicious on its own.
Step 4: Combine Everything
In a large mixing bowl, combine the cooked and drained pasta, your prepared corn kernels, the finely chopped red onion, and the fresh cilantro. Pour about two-thirds of the creamy dressing over the pasta and corn mixture. Gently toss everything together until all the ingredients are well coated. You can add more dressing if you like it creamier, but be careful not to drown the pasta!
Step 5: Add Cheese and Chill (Optional but Recommended!)
Gently fold in about half of the crumbled cotija cheese. This keeps some of the cheese from getting too lost and allows for a nice garnish later. Now, you *can* serve it right away, but I swear it’s even better if you can let it chill in the refrigerator for at least 30 minutes to an hour. This allows all those flavors to meld together beautifully. If you do chill it, you might need to add a tiny splash more lime juice or a spoonful of dressing before serving, as the pasta can absorb some of the moisture.
Step 6: Garnish and Serve
Before serving, give the pasta salad a final gentle stir. Sprinkle the remaining crumbled cotija cheese over the top. Garnish with a little more fresh cilantro and serve with lime wedges on the side for anyone who wants an extra squeeze of citrus. It’s a dish that looks as good as it tastes!
What to Serve It With
This street corn pasta salad is so versatile, it honestly fits into almost any meal. For breakfast? Okay, maybe not *technically* a breakfast dish, but I’ve totally had a small bowl for a very satisfying, savory start to the day. It’s surprisingly good with a strong cup of coffee! For brunch, it’s a showstopper alongside some scrambled eggs, crispy bacon, and maybe a fruit salad. The bright flavors cut through the richness beautifully. As a dessert? Well, not really a dessert, but it’s the perfect light and refreshing accompaniment to a more substantial meal, acting as a palate cleanser of sorts. For cozy snacks, this is just perfect! I love having a bowl of it in the fridge for a quick and satisfying lunch or a late-night snack when I don’t want to bake. It pairs wonderfully with grilled chicken or fish, burgers, pulled pork – you name it! My family often requests it when we have backyard barbecues, and it’s always the first thing to disappear from the picnic table. It’s also great alongside tacos or enchiladas, really leaning into that Mexican-inspired flavor profile. I’ve even served it as part of a larger charcuterie board, and it was a huge hit!
Top Tips for Perfecting Your Street Corn Pasta Salad
Over the years, I’ve picked up a few tricks that really elevate this street corn pasta salad from good to absolutely incredible. First, when it comes to the corn, if you can grill it or char it, please do! That smoky flavor is a game-changer and truly makes it taste like authentic street corn. If you don’t have a grill, you can do this in a cast-iron skillet over high heat until you get some nice browning on the kernels. For the red onion, chopping it very finely is key. If you find raw onion a bit too sharp for your taste, or if you’re making this for picky eaters, try soaking the chopped onion in ice-cold water for about 10 minutes before draining and adding it to the salad. This mellows out the bite considerably. When it comes to the dressing, taste and adjust! Seriously, this is the most important step. Everyone’s palate is different, and what’s perfect for me might need a tweak for you. Don’t be afraid to add a little more lime, a touch more chili powder, or a pinch of salt. For the pasta, I really stress cooking it *al dente*. Overcooked pasta in a pasta salad turns mushy and unappealing. Rinsing it with cold water immediately after draining is also crucial to stop the cooking and prevent clumping. If you’re making this ahead of time, and I often do because the flavors meld so well, know that the pasta will absorb some of the dressing. You might need to stir in a little extra mayonnaise or lime juice right before serving to bring it back to its creamy glory. And about the cheese – cotija is traditional and has a wonderful salty, crumbly texture. If you absolutely can’t find it, good quality feta cheese is the next best thing, though it’s a bit saltier and tangier. Finally, don’t skimp on the fresh cilantro and lime wedges at the end; they add that final burst of freshness that ties everything together!
Storing and Reheating Tips
This street corn pasta salad is actually fantastic for making ahead of time, which is why it’s such a lifesaver for busy weeks. For optimal flavor, I always try to let it chill in the refrigerator for at least 30 minutes, but an hour is even better. Once it’s made, you can store it in an airtight container in the refrigerator for up to 3 to 4 days. The flavors really deepen and meld together beautifully over time. When it comes to reheating, I generally don’t reheat this pasta salad as it’s best served cold or at room temperature. If it has been in the fridge for a while and is quite cold, I’ll just take it out about 15-20 minutes before serving to let it come closer to room temperature. If it seems a bit dry after chilling, don’t be afraid to stir in a little extra mayonnaise or a tablespoon of lime juice just before serving to refresh the dressing. I haven’t found freezing to be the best option for this particular salad. The creamy dressing can separate, and the texture of the pasta and corn might change after thawing. So, I’d stick to refrigerator storage for the best quality. For room temperature serving, make sure it hasn’t been sitting out for more than two hours (or one hour if the temperature is above 90°F), as per food safety guidelines.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite street corn pasta salad recipe! I truly hope you give it a try. It’s more than just a side dish; it’s a burst of sunshine and flavor that brings a smile to everyone’s face. It’s the kind of recipe that makes people ask, “What’s in this? It’s amazing!” and that’s the best compliment a home cook can get, right? It’s simple enough for a weeknight but impressive enough for any gathering. If you love vibrant, bold flavors and a recipe that’s both comforting and refreshing, this is it. Give it a go, and I can’t wait to hear what you think! If you try it, be sure to leave a comment below and tell me how it turned out, or share your own favorite variations. Happy cooking, and enjoy every delicious bite!
Street Corn Pasta Salad
Ingredients
Dressing
- 0.75 cup sour cream
- 0.75 cup mayonnaise
- 1.5 limes lime juice
- 0.75 tsp salt
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp cayenne pepper
Pasta Salad
- 1 lb medium sized pasta cooked al dente
- 2 tbs butter
- 4 ears corn grilled or pan seared
- 1 small red bell pepper fine diced
- 1 large avocado diced
- 3 tbs cilantro chopped
- 0.5 cup cotija cheese crumbled, plus more for topping
Garnish
- Tajin seasoning
- cotija cheese for topping
- cilantro for topping
Instructions
Preparation Steps
- Cook the pasta al dente according to package directions. Drain and set aside. Drizzle with olive oil and toss to prevent sticking.
- In a small bowl, whisk together the sour cream, mayonnaise, zest of 1/2 lime, lime juice, salt, garlic powder, onion powder, and cayenne pepper until smooth and uniform. Taste and adjust seasoning as needed.
- Grill or pan sear the corn ears in butter. Shave the corn kernels off the cob.
- In a large bowl, combine the cooked pasta, corn kernels, diced red bell pepper, diced avocado, chopped cilantro, and crumbled cotija cheese. Add the dressing and toss until everything is well coated. Top with additional cilantro, cotija cheese, and Tajin seasoning before serving.
Notes
Featured Comments
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