Street Corn Pasta Salad Recipe

Street Corn Pasta Salad is the ultimate way to enjoy summer’s sweet corn in a zesty, creamy, and utterly crowd-pleasing form. Imagine perfectly roasted corn kernels, smoky and just a little crisp, tossed with al dente pasta, tangy cotija cheese, vibrant cilantro, and a bold, lime-infused dressing that packs just the right amount of heat. Every bite delivers those classic Mexican street corn flavors—now with the comfort and heartiness of pasta. Whether you’re prepping for a potluck, picnic, or an easy weeknight dinner, this is one salad that disappears fast!

Ingredients You’ll Need

Ingredients You’ll Need

Let’s talk ingredients! Each item in this Street Corn Pasta Salad brings something special—flavor, crunch, creaminess, or brightness. From the smoky corn to the zippy lime, every component earns its keep, and together they create magic. Gather these simple yet vibrant staples for a bowl of pure happiness.

• Pasta (about 400g): Use a short, sturdy shape like penne, rotini, or shells so the dressing clings to every bite.
• Roasted corn cobs (2): Roasting transforms sweet corn into a charred, smoky delight that’s essential for that authentic street corn vibe.
• Green onions (3): These add a pop of color and a subtle, fresh oniony bite.
• Shallot (1): A milder, slightly sweet alternative to regular onion, it works in beautiful harmony with the other flavors.
• Jalapeno (2): For just the right amount of gentle heat; deseed if you want it milder, or keep them in for more spice.
• Cilantro (1/2 cup): Brings a refreshing, herby brightness that’s classic in Mexican cuisine.
• Cotija cheese (1 cup): Salty, crumbly, and deeply flavorful—it brings that real street corn authenticity.
• Sour cream (1 cup): Adds luscious creaminess and a gentle tang to the dressing.
• Mayo (1/2 cup): Makes the dressing rich and helps everything cling together deliciously.
• Garlic (3 cloves): A punch of bold flavor in every bite; mince it finely for the best effect.
• Lime (juice and zest of 1): Gives the entire dish a lift of brightness and citrusy aroma.
• Smoked paprika (1 tsp): Adds depth and a gentle smokiness to mirror those roasted notes in the corn.
• Chili powder (1 tsp): Gives the salad a subtle warmth and echoes classic elote seasoning.
• Salt & pepper (1 tsp each): Essential finishers that pull all the flavors into perfect harmony.

How to Make Street Corn Pasta Salad

Step 1: Roast the Corn

Start by husking your corn cobs and getting them ready for their flavor transformation. Heat a little olive oil in a wide skillet over medium-high heat, add the corn, and roast for about 10–15 minutes. Rotate the cobs every couple of minutes until they’re beautifully charred on all sides. The smoky aroma will let you know you’re on the right track! Once they’re roasted, let them cool slightly before running a sharp knife (or corn peeler) down the cob to release all those sunshiny little kernels.

Step 2: Cook the Pasta

While the corn is roasting, bring a big pot of salted water to a boil. Add your pasta of choice and cook until just al dente—firm, but cooked through. Drain the pasta and give it a quick toss with a drizzle of olive oil to keep it from sticking. Set aside to cool, and you’re halfway to a dreamy Street Corn Pasta Salad!

Step 3: Prep the Veggies, Herbs, and Cheese

Next, prep your flavor boosters: thinly slice the green onions, finely mince the shallot, jalapenos, garlic, and cilantro. Crumble the cotija cheese (or grate it if needed), zest and juice your lime, and have everything at the ready. This makes the final assembly a breeze and ensures every bite is bursting with fresh, lively flavor.

Step 4: Make the Dressing

In a bowl, combine sour cream, mayo, minced garlic, lime juice and zest, smoked paprika, chili powder, salt, and pepper. Whisk until smooth and luscious. This creamy, tangy dressing is the heart of the salad, echoing those irresistible street corn flavors and bringing everything together in the creamiest, dreamiest way.

Step 5: Toss and Serve

Now comes the fun part! In a very large bowl, combine your cooked pasta, the roasted corn kernels, green onion, shallot, jalapeno, cilantro, and cotija cheese. Pour over that gorgeous dressing and toss until everything is evenly coated and irresistibly creamy. Sprinkle a little extra cotija and cilantro on top for good measure. Grab a fork—the Street Corn Pasta Salad is officially ready to wow your taste buds!

How to Serve Street Corn Pasta Salad

Garnishes

A finishing flourish makes all the difference! Top your Street Corn Pasta Salad with a generous sprinkle of extra cotija cheese, lots of fresh cilantro, and a few lime wedges nestled on the side. For an extra kick, dust with more chili powder or paprika. Each garnish adds a pop of color and a burst of flavor, making the salad as beautiful to look at as it is to eat.

Side Dishes

This salad is hearty enough to be the main event, but if you’re looking to round out the table, it pairs perfectly with grilled meats like steak, chicken, or shrimp. Serve it alongside tacos, fresh fruit, or a crisp green salad for a complete summer feast. Street Corn Pasta Salad also shines at picnics and barbecue spreads—simple, portable, and always a hit.

Creative Ways to Present

For a show-stopping party presentation, pile the Street Corn Pasta Salad high on a large platter and let the colors do the talking. You could also serve it in individual mason jars or small cups for grab-and-go convenience. Want to keep it extra festive? Top with crushed tortilla chips right before serving for an amazing crunch!

Make Ahead and Storage

Storing Leftovers

Leftover Street Corn Pasta Salad stays fresh and tasty for up to three days in the refrigerator. Store it in a tightly-sealed container to keep those flavors bright and the pasta tender. If you find the dressing thickening up a bit, just stir in a splash of lime juice or a dollop of mayo before serving.

Freezing

While the pasta itself is freezer-friendly, the creamy dressing and fresh ingredients (like cilantro and cheese) just don’t hold up well in the freezer—the texture can get a little funky. For best results, enjoy your Street Corn Pasta Salad fresh or make it only a day or two ahead.

Reheating

Street Corn Pasta Salad is best served cold or at room temperature; reheating can cause the dressing to separate. If you prefer it a bit warmer, let it sit out of the fridge for 20-30 minutes before serving to take off the chill and reinvigorate all those flavors.

FAQs

Can I make Street Corn Pasta Salad ahead of time?

Absolutely! You can prep all the components in advance and store them separately. Mix everything together with the dressing just before serving to keep the salad creamy and fresh.

What type of pasta works best for Street Corn Pasta Salad?

Short shapes like rotini, penne, shells, or farfalle are ideal because their little nooks scoop up all the delicious dressing and toppings. Avoid spaghetti or thin noodles—they don’t hold the mix-ins as well.

Is it possible to make this salad spicier or milder?

Totally customizable! Control the heat by seeding the jalapenos for a milder flavor, or leave the seeds in and add a pinch more chili powder for extra spice. You can also offer hot sauce on the side for your more adventurous guests.

Can I use frozen or canned corn instead of fresh corn?

You can, especially if fresh corn isn’t in season. Just be sure to cook frozen or canned corn in a skillet over high heat until it chars slightly—the roasted flavor is key to achieving that classic street corn taste.

What can I use instead of cotija cheese?

If you can’t find cotija, crumbly feta or grated Parmesan make excellent substitutes—they both bring plenty of salty, cheesy flavor to this Street Corn Pasta Salad.

Final Thoughts

There’s something irresistible about the combo of sweet, smoky, creamy, and tangy in this Street Corn Pasta Salad. I hope you give it a try and fall in love with every bite! It’s destined to become your go-to for potlucks, parties, and quiet nights at home. Happy cooking!

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