Description
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
-
Cook the Pasta:
- Boil salted water and cook pasta according to package directions.
- Drain, rinse under cold water, and set aside.
-
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.
-
Make the Dressing:
- In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
-
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.
-
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.