Street Corn Pasta Salad

Why You’ll Love This Recipe

This Street Corn Pasta Salad is a perfect blend of creamy, tangy, and smoky flavors, inspired by the popular Mexican street food, Elote. The salad combines tender pasta with charred corn, fresh cilantro, and a zesty dressing, making it a unique and refreshing side dish. It’s easy to prepare, packed with vibrant flavors, and perfect for potlucks, barbecues, or a quick weeknight dinner. If you’re a fan of corn on the cob with a flavorful twist, this pasta salad is sure to become a new favorite.

Ingredients

• 1 pound pasta (penne or rotini works best)

• 2 cups corn kernels (fresh or frozen)

• 1 tablespoon olive oil

• 1/4 cup mayonnaise

• 2 tablespoons sour cream

• 1 tablespoon lime juice

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/4 teaspoon ground cumin

• 1/4 cup fresh cilantro, chopped

• 1/4 cup cotija cheese, crumbled (or feta as a substitute)

• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

2. Prepare the corn: In a large skillet, heat the olive oil over medium heat. Add the corn kernels and cook, stirring occasionally, for about 5-7 minutes, until the corn is lightly charred. Remove from heat and set aside to cool.

3. Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and ground cumin. Season with salt and pepper to taste.

4. Assemble the salad: In a large mixing bowl, combine the cooked pasta, charred corn, chopped cilantro, and crumbled cotija cheese. Pour the dressing over the mixture and toss until everything is well-coated.

5. Chill and serve: Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld. Garnish with additional cilantro and cotija cheese if desired.

Servings and Timing

• Servings: 6-8

• Prep time: 15 minutes

• Cook time: 15 minutes

• Chill time: 30 minutes

Variations

• Add Protein: For a more substantial meal, you can add grilled chicken, shrimp, or even black beans to the salad.

• Swap the Corn: If fresh or frozen corn isn’t available, you can substitute it with roasted red peppers for a smoky twist or diced tomatoes for extra juiciness.

• Spicy Kick: If you like heat, consider adding diced jalapeños or a pinch of cayenne pepper to the dressing for an extra spicy punch.

• Vegan Version: To make this recipe vegan, replace the mayonnaise and sour cream with dairy-free alternatives like cashew cream or a vegan mayo. Use vegan cheese or skip it altogether.

Storage/Reheating

• Storage: Store any leftover pasta salad in an airtight container in the fridge for up to 3-4 days. The flavors will continue to develop as it sits, so it’s great for make-ahead meals.

• Reheating: While this dish is typically served cold, if you prefer it warm, gently reheat in a skillet over low heat with a splash of olive oil. However, the fresh, chilled version is recommended for the best texture and flavor.

FAQs

1. Can I use canned corn for this recipe?

Yes, canned corn can be used. Be sure to drain and rinse it before adding it to the salad. For the best flavor, you can also lightly sauté the canned corn in a skillet to enhance the taste.

2. What can I substitute for cotija cheese?

Feta cheese is a great substitute for cotija, but if you prefer a dairy-free option, you can use nutritional yeast for a cheesy flavor.

3. How can I make this salad spicier?

To make the salad spicier, add finely chopped jalapeños, a pinch of cayenne pepper, or a dash of hot sauce to the dressing.

4. Can I make this pasta salad ahead of time?

Yes! This pasta salad can be made ahead and stored in the fridge for up to 4 days. The flavors will deepen, making it even better the next day.

5. Can I use gluten-free pasta?

Absolutely! You can use gluten-free pasta if you’re looking for a gluten-free alternative.

6. What type of pasta is best for this salad?

Short pastas like penne, rotini, or farfalle work best for this salad. They hold onto the dressing and mix well with the other ingredients.

7. How do I keep the pasta from sticking together after cooking?

To prevent the pasta from sticking, rinse it under cold water after draining to stop the cooking process. You can also toss it with a small amount of olive oil before mixing with the other ingredients.

8. Can I add other vegetables to this pasta salad?

Yes, you can add a variety of vegetables such as bell peppers, red onions, or cherry tomatoes for extra color and flavor.

9. Is this salad good for a picnic or barbecue?

Yes, it’s perfect for picnics, barbecues, or any outdoor gathering. The flavors are bold and it holds up well in warm weather.

10. Can I use a different type of cheese?

Yes, you can use queso fresco, feta, or even Parmesan if you can’t find cotija cheese.

Conclusion

This Street Corn Pasta Salad brings the vibrant flavors of Mexican street corn into a refreshing and hearty salad. With its smoky, tangy dressing and sweet charred corn, it’s a crowd-pleasing dish that’s perfect for any occasion. Whether served at a barbecue, as a side for dinner, or at a potluck, this pasta salad is sure to be a hit!