The aroma of roasted corn mingling with zesty lime fills the air as you prepare to dive into a bowl of colorful Street Corn Pasta Salad. This dish, vibrant and refreshing, combines the delightful flavors of summer corn and fresh herbs, taking just under 30 minutes to make. It works wonderfully as both a main dish and a side, appealing to pasta lovers and corn enthusiasts alike.
This recipe is perfect for gatherings, potlucks, or family dinners. You can easily make it ahead of time; just store it in the fridge until you’re ready to serve.
Why You’ll Love This Recipe
- The combination of roasted corn and fresh herbs creates a pop of flavor.
- Creamy dressing makes each bite rich and satisfying.
- It’s quick to put together, ready in under 30 minutes.
- A versatile dish that can be served as a main or side.
What You’ll Need
Here’s everything you’ll need to create this delicious dish.
For the Salad
- 400 g pasta
- 2 roasted corn cobs, kernels separated
- 3 green onions, thinly sliced
- 1 shallot, finely minced
- 2 jalapenos, finely minced
- 1/2 cup cilantro, chopped
- 1 cup cotija cheese, crumbled
For the Dressing
- 1 cup sour cream
- 1/2 cup mayo
- 3 cloves garlic, minced
- Juice and zest of 1 lime
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp pepper
Use low-fat mayo or yogurt for a lighter dressing.
Substitutions & Swaps
- Swap cotija cheese with feta or queso fresco.
- Use Greek yogurt instead of sour cream for tanginess.
- Substitute jalapenos with bell peppers for less heat.
- Any pasta variety can be used.
How to Make It
Follow these simple steps to prepare your delicious salad.
Roast Corn
Start by husking your corn and roasting it. I fried mine on a pan with olive oil for about 10-15 minutes, making sure to rotate every couple of minutes. Once cooked, take a knife or peeler to separate the kernels from the cob.
Cook Pasta
Bring a pot of salted water to a boil and add in your pasta. Cook until al dente, strain and set aside. (Tip: drizzle some olive oil and toss to prevent pasta from sticking.)
Prep Ingredients
Prep your other ingredients by thinly slicing the green onions, finely mincing the shallot, garlic, jalapeno, and cilantro, and crumbling or grating the cotija cheese. Zest and juice 1 lime.
Make Dressing
Combine sour cream, mayo, minced garlic, lime zest and juice, smoked paprika, chili powder, salt, and pepper in a bowl. Mix well until smooth.
Assemble Salad
In a large bowl, add your cooked pasta along with the roasted corn, green onions, shallot, jalapeno, cilantro, and cotija cheese. Pour the dressing over top and mix well. Top with more cotija and fresh herbs if desired. Enjoy!
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, it doesn’t freeze well due to the dressing.
Reheat: Serve cold; no reheating necessary.
Tips for Best Results
- Ensure pasta is al dente to maintain texture.
- Use freshly roasted corn for the best flavor.
- Adjust jalapeno quantity based on your heat preference.
- Add more lime zest for extra zing.
Serving Suggestions
- Serve as a side dish at barbecues or potlucks.
- Pair with grilled chicken or fish for a complete meal.
- Perfect for a picnic or outdoor gathering.
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