Street Corn Pasta Salad: The Ultimate Summer Side Dish

Street Corn Pasta Salad: Prepare to be transported to a vibrant summer fiesta with every single bite! Imagine the smoky char of grilled corn, the creamy tang of Mexican crema, and the satisfying chew of perfectly cooked pasta, all mingling together in a symphony of flavors. This isn’t just another pasta salad; it’s a celebration of the beloved Mexican street food, elote, reimagined in a delightful and portable package.

Elote, or Mexican street corn, has a rich history, deeply rooted in Mexican culture. For generations, vendors have grilled corn on the cob, slathering it with creamy, cheesy, and spicy goodness, offering a delicious and affordable treat to locals and tourists alike. The flavors are bold, the textures are exciting, and the experience is unforgettable. That’s precisely what we’ve captured in this Street Corn Pasta Salad.

People adore elote for its explosion of flavors and textures. The sweetness of the corn is perfectly balanced by the salty cotija cheese, the tangy lime juice, and the spicy chili powder. This pasta salad captures that same magic, making it a guaranteed crowd-pleaser at potlucks, barbecues, or even a simple weeknight dinner. It’s quick, easy to make, and incredibly satisfying. Plus, it’s a fantastic way to enjoy the flavors of summer all year round. Get ready to experience a taste of Mexico in every forkful!

Ingredients:

• Pasta: 1 pound elbow macaroni (or your favorite short pasta shape)
• Corn: 4 ears of fresh corn, shucked, or 4 cups frozen corn, thawed
• Mayonnaise: 1 cup
• Mexican Crema or Sour Cream: ½ cup
• Cotija Cheese: ½ cup, crumbled, plus more for garnish
• Lime Juice: Juice of 2 limes
• Chili Powder: 2 teaspoons
• Cumin: 1 teaspoon
• Garlic Powder: ½ teaspoon
• Cayenne Pepper: ¼ teaspoon (or more, to taste)
• Cilantro: ½ cup, chopped
• Red Onion: ½ cup, finely diced
• Jalapeño: 1, seeded and finely diced (optional, for extra heat)
• Salt: To taste
• Black Pepper: To taste

Cooking the Pasta

1. Cook the pasta according to package directions. I like to cook mine al dente, so it holds its shape well in the salad. Don’t overcook it!
2. Drain the pasta and rinse it with cold water. This stops the cooking process and helps prevent the pasta from sticking together. Make sure to drain it really well.
3. Transfer the cooked pasta to a large bowl. This is where we’ll be mixing everything together, so make sure it’s big enough!

Preparing the Corn

There are a few ways you can prepare the corn for this salad, depending on your preference and the time you have available. I’ll outline the two most common methods:

Method 1: Grilling the Corn

1. Preheat your grill to medium-high heat. You want it hot enough to char the corn nicely, but not so hot that it burns it before it’s cooked through.
2. Lightly brush the shucked corn with olive oil. This helps prevent it from sticking to the grill and adds a little flavor.
3. Grill the corn for about 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred. Keep a close eye on it to prevent burning. The kernels should be nicely browned in spots.
4. Remove the corn from the grill and let it cool slightly. You want to be able to handle it without burning yourself.
5. Cut the kernels off the cob. Using a sharp knife, carefully slice the kernels off the cob, working from top to bottom. Try to get as close to the cob as possible without cutting into it.
6. Set the grilled corn kernels aside. We’ll add them to the pasta salad later.

Method 2: Boiling or Steaming the Corn

1. Bring a large pot of water to a boil. If you’re steaming, use a steamer basket.
2. Add the shucked corn to the boiling water or steamer basket.
3. Cook the corn for about 5-7 minutes, or until the kernels are tender. Don’t overcook it, or it will become mushy.
4. Remove the corn from the pot and let it cool slightly. Again, you want to be able to handle it without burning yourself.
5. Cut the kernels off the cob. Using a sharp knife, carefully slice the kernels off the cob, working from top to bottom.
6. Set the cooked corn kernels aside.

Using Frozen Corn

If you’re using frozen corn, simply thaw it completely. You can sauté it in a pan with a little butter or olive oil for a few minutes to add some flavor, or you can use it as is. I recommend sautéing it for a better flavor profile.

Making the Dressing

1. In a medium bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, cumin, garlic powder, and cayenne pepper. Make sure everything is well combined and smooth.
2. Taste the dressing and adjust the seasonings as needed. You might want to add more lime juice for extra tang, more chili powder for more heat, or more salt and pepper to taste. This is your chance to customize it to your liking!

Assembling the Pasta Salad

1. Add the cooked corn, crumbled cotija cheese, chopped cilantro, diced red onion, and diced jalapeño (if using) to the bowl with the cooked pasta.
2. Pour the dressing over the pasta and vegetables.
3. Gently toss everything together until well coated. Be careful not to overmix, or the pasta might break apart.
4. Taste the pasta salad and adjust the seasonings as needed. You might want to add more salt, pepper, or lime juice.
5. Cover the bowl and refrigerate the pasta salad for at least 30 minutes before serving. This allows the flavors to meld together and the salad to chill. I find it tastes even better after a few hours in the fridge.

Serving Suggestions

This Street Corn Pasta Salad is delicious on its own as a side dish, or you can serve it as a main course. Here are a few ideas:

• Serve it with grilled chicken, steak, or fish. The flavors of the salad complement grilled meats perfectly.
• Add black beans or chickpeas to make it a vegetarian main course. This adds protein and fiber to the salad.
• Top it with avocado slices for extra creaminess.
• Garnish with extra cotija cheese and a sprinkle of chili powder.
• Serve it at your next potluck or barbecue. It’s always a crowd-pleaser!

Tips and Variations

• For a spicier salad, add more cayenne pepper or a pinch of chipotle powder to the dressing.
• If you don’t have cotija cheese, you can substitute feta cheese or queso fresco.
• Add other vegetables, such as bell peppers, zucchini, or cherry tomatoes.
• For a creamier salad, add a dollop of Greek yogurt to the dressing.
• Make it ahead of time! This pasta salad is even better the next day, as the flavors have had time to meld together.
• If you want to add a smoky flavor, try using smoked paprika in the dressing.
• Don’t be afraid to experiment with different herbs and spices. Fresh oregano or thyme would also be delicious in this salad.

Storing Leftovers

Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the dressing over time, so you might want to add a little extra mayonnaise or lime juice before serving.

Enjoy!

I hope you enjoy this recipe for Street Corn Pasta Salad! It’s one of my favorite summer dishes, and I think you’ll love it too. Let me know in the comments if you try it and what you think!

Conclusion:

This Street Corn Pasta Salad isn’t just another pasta salad recipe; it’s a vibrant explosion of flavors that will transport you straight to a summer street fair with every single bite! The creamy, tangy dressing, the sweet bursts of corn, the spicy kick of chili powder, and the salty cotija cheese all come together in perfect harmony. Trust me, once you try it, you’ll understand why I’m so excited about it. It’s a guaranteed crowd-pleaser and a surefire way to brighten up any meal.

Why is this a must-try? Because it’s incredibly easy to make, uses readily available ingredients, and delivers a taste sensation that’s far greater than the sum of its parts. It’s the perfect balance of sweet, savory, and spicy, making it an irresistible dish for everyone. Plus, it’s incredibly versatile!

Looking for serving suggestions? This Street Corn Pasta Salad is fantastic as a side dish at your next barbecue, potluck, or picnic. It pairs beautifully with grilled chicken, steak, or fish. You can also serve it as a light lunch or a satisfying vegetarian main course. For a heartier meal, consider adding grilled shrimp or black beans.

And speaking of versatility, let’s talk variations! Feel free to experiment with different types of pasta. Rotini, penne, or even small shells would work wonderfully. If you’re feeling adventurous, try adding some chopped bell peppers for extra crunch and color. For a smoky twist, grill the corn before adding it to the salad. You could also substitute the cotija cheese with feta or queso fresco, depending on your preference. If you like things extra spicy, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the dressing.

Want to make it ahead of time? Absolutely! This salad actually tastes even better after it’s had a chance to sit in the refrigerator for a few hours, allowing the flavors to meld together. Just be sure to add the cotija cheese right before serving to prevent it from becoming soggy.

I truly believe this Street Corn Pasta Salad will become a staple in your recipe repertoire. It’s a dish that’s both comforting and exciting, familiar and unique. It’s the kind of recipe that people will ask you for again and again.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece! I’m confident that you’ll love this recipe as much as I do.

I’m so eager to hear about your experience making this Street Corn Pasta Salad! Did you make any modifications? What did you serve it with? What did your friends and family think? Please, share your thoughts and photos in the comments below. I can’t wait to see your creations and hear your feedback. Happy cooking! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy!

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