This Street Corn Pasta Salad is a fresh and vibrant dish that brings the flavors of summer right to your table. It combines the sweetness of corn with creamy dressing, making it a perfect side for any barbecue or picnic. If you love dishes like Mexican Street Corn Chicken, you’ll definitely enjoy this recipe too!
Why Make This Recipe
Making this pasta salad is not only easy, but it also allows you to enjoy seasonal ingredients. The combination of grilled corn, pasta, and a zesty dressing makes this dish deliciously unique. Moreover, it can be prepared ahead of time, making it a great option for gatherings or meal prep. You may also find Healthy Street Corn Chicken useful.
How to Make Street Corn Pasta Salad
Follow these simple steps to prepare a delightful Street Corn Pasta Salad that everyone will love. You may also find Tasty Street Corn Chicken useful.
Ingredients
- 250 g (2 cups) short pasta (like fusilli or rotini)
- 3 ears of fresh corn
- 120 ml (½ cup) mayonnaise
- 60 ml (¼ cup) sour cream
- 85 g (1 cup) crumbled cotija cheese
- 15 g (½ cup) chopped cilantro
- 30 ml (2 tablespoons) fresh lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Directions
- Boil a large pot of salted water. Add pasta and cook until al dente, about 8–10 minutes. Drain and rinse under cold water and set aside.
- Preheat your grill to medium-high heat. Remove kernels from corn and grill for 8–10 minutes until charred.
- In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Combine cooked pasta, grilled corn, cotija cheese, and cilantro in a large bowl. Pour the dressing over and mix until coated.
- Let the salad sit for at least 15 minutes, then serve chilled or at room temperature.
How to Serve Street Corn Pasta Salad
This pasta salad is versatile and can be served as a side dish or a light main course. Pair it with grilled meats or other salads like the Big Mac Pasta Salad to create a colorful spread.
How to Store Street Corn Pasta Salad
You can store the Street Corn Pasta Salad in an airtight container in the refrigerator for up to three days. Make sure to stir well before serving, as the dressing may settle. You may also find Aussie Prawn Salad With useful.
Tips to Make Street Corn Pasta Salad
- If you want to add extra crunch, consider including diced bell peppers or fresh jalapeños.
- For a healthier version, try using Greek yogurt instead of sour cream.
- Experiment with other cheeses like feta for a different flavor profile.
Variation
For a twist on this recipe, you can add diced avocado or swap corn for roasted red peppers. These variations will give your pasta salad a fresh take and keep it exciting.
FAQs
Can I use frozen corn instead of fresh corn?
- Yes, you can use frozen corn for convenience, just ensure it’s thawed and drained before adding it to the salad.
How spicy is this salad?
- The level of spice can be adjusted based on the amount of chili powder you use. Taste the dressing and modify it to your liking.
Can I make the salad ahead of time?
- Absolutely! This salad tastes even better when the flavors have had time to meld, making it a great dish to prepare a day in advance.
Conclusion
Incorporating fresh ingredients and a simple dressing makes this Street Corn Pasta Salad a standout dish. For more variations on pasta salads, check out Mexican Street Corn Pasta Salad – Chelsea’s Messy Apron or try this quick 20-Minute Creamy Street Corn Pasta Salad – Midwest Foodie. Enjoy your cooking!
Print
Street Corn Pasta Salad
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh and vibrant pasta salad combining sweet corn and creamy dressing, perfect for barbecues and picnics.
Ingredients
- 250 g (2 cups) short pasta (like fusilli or rotini)
- 3 ears of fresh corn
- 120 ml (½ cup) mayonnaise
- 60 ml (¼ cup) sour cream
- 85 g (1 cup) crumbled cotija cheese
- 15 g (½ cup) chopped cilantro
- 30 ml (2 tablespoons) fresh lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water. Add pasta and cook until al dente, about 8–10 minutes. Drain and rinse under cold water and set aside.
- Preheat your grill to medium-high heat. Remove kernels from corn and grill for 8–10 minutes until charred.
- In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Combine cooked pasta, grilled corn, cotija cheese, and cilantro in a large bowl. Pour the dressing over and mix until coated.
- Let the salad sit for at least 15 minutes, then serve chilled or at room temperature.
Notes
For added crunch, you can include diced bell peppers or fresh jalapeños. For a lighter version, use Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Written by Chef Anna
I'm Anna - a Le Cordon Bleu-trained chef, recipe developer, and the voice behind Chef Johns Gourmet. After a decade in professional kitchens, I now spend my mornings testing recipes and my afternoons writing them down so you can make them perfectly in your own kitchen. Every one of the 1,100+ recipes on this site has been personally cooked, tasted, and refined. I write like I'm standing next to you, walking you through every step. Simple recipes. Bold flavors. Made for real kitchens.
