Street Corn Pasta Salad: A Delicious & Easy Recipe

Street corn pasta salad: just the name conjures up images of summer barbecues, vibrant flavors, and happy gatherings! Have you ever craved the smoky, sweet, and tangy deliciousness of Mexican street corn, but wished it was a bit more…portable? Well, get ready to meet your new favorite dish! This recipe takes all the best parts of elote – the grilled corn, the creamy sauce, the spicy kick – and combines it with perfectly cooked pasta for a side dish that’s guaranteed to disappear fast.

Elote, or Mexican street corn, has been a beloved staple of Mexican cuisine for generations. Originating as a simple, satisfying snack sold by street vendors, it has evolved into a culinary icon. The combination of grilled corn, mayonnaise, cotija cheese, chili powder, and lime juice is a symphony of flavors that dances on your tongue. But what if you could enjoy those same incredible flavors in a refreshing and substantial salad?

That’s where our street corn pasta salad comes in! People adore this dish because it’s the perfect balance of creamy, crunchy, and zesty. The pasta adds a satisfying heartiness, while the corn provides a burst of sweetness. The creamy dressing, infused with lime and chili, ties everything together in a harmonious blend. Plus, it’s incredibly easy to make and can be prepared ahead of time, making it the ideal dish for potlucks, picnics, or a simple weeknight meal. Get ready to experience a flavor explosion that will have everyone asking for seconds!

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
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice, plus lime wedges for serving
• 1 jalapeño, seeded and minced (optional, but highly recommended!)
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• Optional toppings: Tajin seasoning, hot sauce

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 and rinse it under cold water to stop the cooking process. This also helps prevent the pasta from sticking together. Set aside to cool completely.
2. Grill the corn (Method 1 – Recommended): Preheat your grill to medium-high heat. Lightly brush the husked corn with olive oil (optional, but it helps with browning). Grill the corn, turning occasionally, until the kernels are slightly charred and tender, about 8-12 minutes. Keep a close eye on it to prevent burning. The kernels should be nicely browned and slightly softened.
3. Boil the corn (Method 2 – Alternative): If you don’t have a grill, 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-crisp.
4. Roast the corn (Method 3 – Oven): Preheat your oven to 400°F (200°C). Place the husked corn on a baking sheet. You can brush them with a little olive oil if you like. Roast for 20-25 minutes, turning halfway through, until the kernels are tender and slightly browned.
5. Cut the kernels: Once the corn is cool enough to handle, carefully cut the kernels off the cob. I like to stand the corn upright on a cutting board and use a sharp knife to slice downwards. Be careful not to cut yourself! You should have about 3-4 cups of corn kernels.

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, salt, and pepper. Make sure everything is well combined and there are no lumps. Taste and adjust the seasonings as needed. I sometimes add a pinch of cayenne pepper for extra heat!
2. Add the jalapeño (optional): If you’re using jalapeño, stir it into the dressing. Remember to remove the seeds and membranes for less heat. If you like it spicy, leave some seeds in!

Assembling the Pasta Salad

1. Combine pasta and corn: Add the cooled pasta and corn kernels to the bowl with the dressing. Gently toss to coat everything evenly. Make sure all the pasta and corn are nicely coated in that delicious creamy dressing.
2. Add cheese and cilantro: Stir in the crumbled cotija cheese and chopped cilantro. Reserve a little of each for garnish.
3. Chill the salad: Cover the bowl and refrigerate the pasta salad for at least 30 minutes, or up to several hours. This allows the flavors to meld together and the salad to chill thoroughly. Chilling is important for the best flavor and texture.
4. Adjust seasonings (again!): Before serving, give the pasta salad another toss and taste. Adjust the seasonings as needed. You might need to add a little more salt, pepper, or lime juice.

Serving Suggestions

1. Garnish and serve: Serve the pasta salad chilled. Garnish with extra cotija cheese, cilantro, and lime wedges. A sprinkle of Tajin seasoning adds a nice touch!
2. Optional toppings: Offer hot sauce or your favorite chili-lime seasoning for those who like a little extra kick.
3. Serving ideas: This street corn pasta salad is perfect for potlucks, barbecues, picnics, or as a side dish with grilled chicken, fish, or burgers. It’s also great as a light lunch on its own.
4. Storage: Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the dressing over time, so you might need to add a little more mayonnaise or sour cream before serving.

Tips for the Best Street Corn Pasta Salad

• Don’t overcook the pasta: Al dente pasta holds its shape better and has a more pleasant texture in the salad.
• Char the corn nicely: Grilling or roasting the corn adds a smoky flavor that really elevates the dish.
• Use fresh ingredients: Fresh corn, cilantro, and lime juice will give you the best flavor.
• Adjust the heat to your liking: Add more or less jalapeño depending on your spice preference.
• Don’t be afraid to experiment: Try adding other vegetables like bell peppers, red onion, or black beans.
• Make it ahead of time: This pasta salad is even better the next day after the flavors have had time to meld.
• Consider adding protein: Grilled chicken, shrimp, or black beans would be great additions to make this a more substantial meal.

Variations

• Vegan Street Corn Pasta Salad: Use vegan mayonnaise and sour cream substitutes. Omit the cotija cheese or use a vegan feta alternative.
• Spicy Street Corn Pasta Salad: Add more jalapeño, cayenne pepper, or a dash of hot sauce to the dressing.
• Mexican Street Corn Pasta Salad: Add black beans, diced avocado, and a sprinkle of Tajin seasoning.
• Grilled Chicken Street Corn Pasta Salad: Add diced grilled chicken for a protein boost.

This Street Corn Pasta Salad is a guaranteed crowd-pleaser! I hope you enjoy making and eating it as much as I do. It’s a fun and flavorful twist on a classic summer side dish.

Conclusion:

This isn’t just another pasta salad recipe; it’s a vibrant explosion of summer flavors that will have everyone begging for seconds. The creamy, tangy dressing, the sweetness of the corn, the kick of the chili powder, and the fresh cilantro all combine to create a truly unforgettable dish. It’s the perfect balance of sweet, savory, and spicy, making it a guaranteed crowd-pleaser at any barbecue, potluck, or even just a simple weeknight dinner. I truly believe this street corn pasta salad is a must-try for anyone who loves bold flavors and easy-to-make recipes.

But the best part? It’s incredibly versatile! Feel free to experiment with different variations to make it your own. For a spicier kick, add a pinch of cayenne pepper or a finely chopped jalapeño to the dressing. If you’re looking for a vegetarian option, simply omit the cotija cheese or substitute it with a plant-based alternative. You could even add some grilled chicken or shrimp for a heartier meal.

Serving Suggestions and Variations:

* As a Side Dish: This pasta salad pairs perfectly with grilled meats, burgers, or even fish tacos. It’s a refreshing and flavorful complement to any summer meal.
* As a Main Course: Add some grilled chicken, shrimp, or black beans to make it a complete and satisfying meal.
* Spice it Up: Add a pinch of cayenne pepper or a finely chopped jalapeño to the dressing for an extra kick.
* Make it Vegetarian: Omit the cotija cheese or substitute it with a plant-based alternative.
* Add Some Crunch: Top with crushed tortilla chips or crispy fried onions for added texture.
* Make it Ahead: This pasta salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually meld together and become even more delicious!

I’ve made this street corn pasta salad countless times, and it’s always a hit. It’s so easy to throw together, and it’s always a welcome addition to any gathering. I especially love how customizable it is – you can really tailor it to your own taste preferences.

I’m confident that you’ll love this recipe as much as I do. It’s a fun, flavorful, and easy way to bring the taste of summer to your table. So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece!

I’m so excited for you to try this recipe! Once you do, I would absolutely love to hear about your experience. Did you make any variations? What did you serve it with? What did your friends and family think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. Don’t be shy – let me know what you think of this street corn pasta salad! Happy cooking!