Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Street Corn Pasta Salad

Street Corn Pasta Salad

  • Author: chef olivia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: recipe
  • Method: Grilling, Mixing
  • Cuisine: American

Description

This Street Corn Pasta Salad is a vibrant and flavorful dish that combines the best of Mexican street corn (elote) with a delightful pasta salad twist. Perfect for summer picnics, potlucks, or any gathering, this salad is packed with sweet corn, creamy dressing, tangy lime, and a hint of spice. It’s easy to make, can be prepared ahead of time, and is sure to impress your guests with its burst of flavors and beautiful presentation.

Ingredients

Scale
  • 1 lb (450g) pasta (such as fusilli or rotini)
  • 4 ears of corn, husks removed
  • 1/2 cup (120ml) mayonnaise
  • 1/2 cup (120ml) Mexican crema or sour cream
  • 1/2 cup (120ml) crumbled cotija or feta cheese
  • 1/2 tsp chili powder (plus more for garnish)
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Juice of 1 lime
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeño, seeded and finely chopped (optional)
  • Optional toppings: chopped avocado, sliced green onions, lime wedges

Instructions

  1. Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside.
  2. Grill the Corn: Preheat your grill to high heat. Grill the corn for about 10-12 minutes, turning occasionally, until charred on all sides. Alternatively, you can char the corn in a hot skillet on the stove. Let the corn cool, then cut the kernels off the cob.
  3. Prepare the Dressing: In a large bowl, whisk together the mayonnaise, Mexican crema (or sour cream), cotija (or feta) cheese, chili powder, smoked paprika, garlic powder, salt, black pepper, and lime juice.
  4. Combine the Ingredients: Add the cooked pasta, grilled corn, red bell pepper, red onion, cilantro, and jalapeño (if using) to the bowl with the dressing. Toss everything together until well coated.
  5. Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
  6. Serve: Transfer the salad to a serving bowl and garnish with additional chili powder, chopped avocado, sliced green onions, and lime wedges, if desired. Enjoy!

Notes

  • Use Fresh Corn: While you can use canned or frozen corn in a pinch, fresh corn grilled to perfection adds a wonderful smoky flavor to the salad.
  • Adjust the Spice: Taste the salad as you mix it and adjust the spice level to your liking. You can always add more jalapeño or chili powder for extra heat.
  • Make Ahead: This salad can be made up to a day in advance. Just keep it refrigerated until ready to serve.
  • Add Avocado Last: If you’re adding avocado, do so just before serving to prevent it from browning.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 5g
  • Sodium: 450mg
  • Fat: 18g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 8g

Keywords: Street Corn Pasta Salad

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://yumrecipehub.com/street-corn-pasta-salad/