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Street Corn Pasta Salad

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This Street Corn Pasta Salad is a creamy, zesty twist on classic Mexican street corn! Made with charred corn, tender pasta, a tangy lime dressing, and crumbled cotija cheese, this dish is perfect for summer barbecues, picnics, or a delicious side dish! 🌽🥗🔥

Ingredients

Scale

For the Pasta Salad:

  • 12 oz elbow macaroni or rotini pasta
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1 tbsp olive oil
  • ½ cup red bell pepper, diced
  • ¼ cup red onion, finely diced
  • ¼ cup fresh cilantro, chopped
  • ½ cup cotija cheese, crumbled (or feta)
  • 1 jalapeño, finely chopped (optional, for spice)

For the Dressing:

  • ½ cup mayonnaise
  • ¼ cup sour cream or Greek yogurt
  • 2 tbsp lime juice
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

 

Instructions

  1. Cook the Pasta:

    • Boil salted water and cook pasta according to package directions.
    • Drain, rinse under cold water, and set aside.

  2. Char the Corn:

    • Heat olive oil in a skillet over medium-high heat.
    • Add corn kernels and cook for 3-5 minutes until lightly charred.
    • Remove from heat and let cool.

  3. Make the Dressing:

    • In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.

  4. Assemble the Salad:

    • In a large mixing bowl, combine pasta, charred corn, bell pepper, red onion, cilantro, jalapeño, and cotija cheese.
    • Pour the dressing over the salad and toss until evenly coated.

  5. Chill & Serve:

    • Let sit for 10-15 minutes for flavors to meld.
    • Serve chilled or at room temperature with extra cotija cheese and lime wedges.

Notes

  • For a smoky flavor, grill the corn instead of pan-searing.
  • For a lighter version, swap mayo for more Greek yogurt.
  • For added protein, mix in grilled chicken or black beans.

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