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, for those unfamiliar, has deep roots in Mexican culture, dating back centuries. It’s traditionally grilled corn on the cob, slathered in mayonnaise, cotija cheese, chili powder, and a squeeze of lime. The combination is simply irresistible, and it’s no wonder it’s a staple at street fairs and gatherings throughout Mexico and beyond. I’ve always been captivated by the vibrant flavors and textures of elote, and I wanted to find a way to enjoy those same sensations in a dish that’s easy to make and perfect for sharing.

That’s where this Street Corn Pasta Salad comes in! People adore this dish because it captures the essence of elote in a convenient and crowd-pleasing format. The sweetness of the corn, the creaminess of the dressing, the salty bite of the cheese, and the subtle heat of the chili powder create a flavor explosion that’s both familiar and exciting. Plus, it’s incredibly versatile – perfect for potlucks, barbecues, picnics, or even a quick and satisfying weeknight meal. Get ready to experience a taste of summer sunshine with this incredible pasta salad!

this RECIPE

Ingredients:

• 1 pound pasta (rotini, shells, or your favorite shape)
• 4 ears of corn, husked
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 2 tablespoons lime juice, plus lime wedges for serving
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/4 cup chopped cilantro, plus more for garnish
• 1/4 cup finely diced red onion
• 2 tablespoons butter, melted
• Salt and black pepper to taste

Cooking the Pasta and Corn

1. Cook the pasta according to package directions. I like to cook mine al dente so it holds its shape well in the salad. Once cooked, drain the pasta and rinse it with cold water to stop the cooking process. This also helps to prevent the pasta from sticking together. Set aside.
2. Grill the corn. Preheat your grill to medium-high heat. Brush the husked corn with the melted butter. Grill the corn, turning occasionally, until the kernels are lightly charred and tender, about 8-12 minutes. You can also roast the corn in the oven at 400°F (200°C) for about 20-25 minutes, turning halfway through. If you don’t have a grill or oven, you can boil the corn for about 5-7 minutes until tender.
3. Cut the corn kernels off the cob. Once the corn is cool enough to handle, use a sharp knife to carefully cut the kernels off the cob. I find it easiest to stand the corn upright on a cutting board and slice downwards.

Making the Creamy Dressing

1. Combine the dressing ingredients. In a large bowl, whisk together the mayonnaise, sour cream, cotija cheese, lime juice, chili powder, smoked paprika, garlic powder, and cayenne pepper (if using). Taste and adjust the seasonings as needed. I sometimes add a pinch of sugar if I want a touch of sweetness.

Assembling the Street Corn Pasta Salad

1. Add the pasta and corn to the dressing. Add the cooked pasta and grilled corn kernels to the bowl with the dressing. Gently toss to coat everything evenly.
2. Incorporate the remaining ingredients. Add the chopped cilantro and diced red onion to the pasta salad. Toss gently to combine.
3. Season to taste. Taste the pasta salad and add salt and black pepper as needed. Remember that the cotija cheese is already salty, so you may not need much additional salt.
4. Chill the pasta salad. Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together. This step is crucial for the best flavor! You can chill it for longer, even overnight.

Serving and Garnishing

1. Serve chilled. Before serving, give the pasta salad a good stir. If it seems dry, you can add a little more mayonnaise or sour cream to loosen it up.
2. Garnish generously. Garnish the pasta salad with additional crumbled cotija cheese and chopped cilantro. I also like to serve it with lime wedges for squeezing over the top. A sprinkle of extra chili powder or smoked paprika adds a nice visual appeal and a little extra flavor.

Tips and Variations

• Spice it up! If you like a lot of heat, add more cayenne pepper or a pinch of red pepper flakes to the dressing. You can also use a spicier chili powder.
• Add some protein. Grilled chicken, shrimp, or black beans would be delicious additions to this pasta salad.
• Make it vegetarian. This recipe is already vegetarian, but you can easily make it vegan by using vegan mayonnaise and sour cream, and omitting the cotija cheese or replacing it with a vegan cheese alternative.
• Use different vegetables. Feel free to add other vegetables to the pasta salad, such as diced bell peppers, jalapeños, or avocado.
• Make it ahead of time. This pasta salad is great for making ahead of time. The flavors actually improve as it sits in the refrigerator. Just be sure to add the cilantro right before serving, as it can wilt if added too early.
• Grilling without a grill. If you don’t have a grill, you can use a grill pan on your stovetop or roast the corn in the oven. You can even char the corn kernels in a dry skillet over medium-high heat.
• Adjusting the dressing. The dressing is the key to this pasta salad, so don’t be afraid to adjust it to your liking. If you prefer a tangier dressing, add more lime juice. If you prefer a sweeter dressing, add a pinch of sugar.
• Pasta choice. While I recommend rotini or shells, feel free to use any pasta shape you like. Bowtie pasta, penne, or even macaroni would work well.
• Storage. Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days.

Detailed Ingredient Notes

• Pasta: I prefer using rotini or shells because their shape helps to hold the creamy dressing and corn kernels. However, any short pasta shape will work. Consider using gluten-free pasta if needed.
• Corn: Fresh corn on the cob is the best for this recipe, but you can also use frozen corn kernels if fresh corn is not available. Just thaw the frozen corn before grilling or roasting. Canned corn is not recommended as it tends to be too soft.
• Mayonnaise: Use a good quality mayonnaise for the best flavor. I prefer using full-fat mayonnaise, but you can use light mayonnaise if you prefer.
• Sour Cream: Full-fat sour cream will give the pasta salad a richer flavor, but you can use light sour cream if you prefer. Greek yogurt is also a good substitute for sour cream.
• Cotija Cheese: Cotija cheese is a hard, crumbly Mexican cheese that has a salty, tangy flavor. It’s essential for the authentic street corn flavor. If you can’t find cotija cheese, you can substitute it with feta cheese or Parmesan cheese.
• Lime Juice: Freshly squeezed lime juice is always best, but you can use bottled lime juice if necessary.
• Chili Powder: Use a good quality chili powder for the best flavor. You can also use a blend of chili powders for a more complex flavor.
• Smoked Paprika: Smoked paprika adds a smoky flavor to the pasta salad. If you don’t have smoked paprika, you can use regular paprika, but the flavor will be slightly different.
• Garlic Powder: Garlic powder adds a subtle garlic flavor to the pasta salad. You can also use fresh minced garlic, but be sure to use it sparingly, as it can be overpowering.
• Cayenne Pepper: Cayenne pepper adds a touch of heat to the pasta salad. If you don’t like spicy food, you can omit it.
• Cilantro: Fresh cilantro adds a bright, fresh flavor to the pasta salad. If you don’t like cilantro, you can substitute it with parsley.
• Red Onion: Red onion adds a sharp, pungent flavor to the pasta salad. If you don’t like red onion, you can substitute it with green onions or shallots.
• Butter: Melted butter is used to brush the corn before grilling. You can also use olive oil or vegetable oil.
• Salt and Black Pepper: Salt and black pepper are used to season the pasta salad to taste.

Serving Suggestions

This Street Corn Pasta Salad is perfect for potlucks, barbecues, picnics, or any summer gathering. It’s also a great side dish to grilled chicken, fish, or burgers. You can even serve it as a light lunch or dinner. I love to pair it with grilled steak and a side of watermelon for a complete and satisfying meal.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

• Calories: Approximately 400-500 per serving
• Fat: 20-30g
• Protein: 10-15g
• Carbohydrates: 40-50g

Enjoy this delicious and flavorful Street Corn Pasta Salad! I hope you love it as much as I do!

Conclusion:

This isn’t just another pasta salad recipe; it’s a vibrant explosion of summer flavors that will have everyone begging for more! The creamy, tangy dressing, the sweet bursts of corn, the spicy kick of chili powder, and the salty crumble of cotija cheese all come together in perfect harmony. Trust me, this Street Corn Pasta Salad is a guaranteed crowd-pleaser, whether you’re hosting a backyard barbecue, packing a picnic lunch, or simply looking for a delicious and easy weeknight meal.

Why is this a must-try? Because it’s incredibly versatile! You can easily adjust the spice level to your liking – add more chili powder for an extra kick, or tone it down for those with sensitive palates. The fresh cilantro and lime juice brighten up the entire dish, making it incredibly refreshing, especially on a hot day. Plus, it’s so simple to make! With just a few readily available ingredients and minimal effort, you can whip up a batch of this amazing pasta salad in no time.

But the best part? The possibilities are endless!

Serving Suggestions and Variations:

* Grilled Chicken or Shrimp: Add grilled chicken or shrimp for a heartier and more protein-packed meal. The smoky flavor of the grill complements the sweetness of the corn perfectly.
* Black Beans: Toss in a can of drained and rinsed black beans for added texture and fiber. This also makes it a great vegetarian option.
* Avocado: Diced avocado adds a creamy richness that takes this salad to the next level. Just be sure to add it right before serving to prevent browning.
* Jalapeño: For an extra layer of heat, finely dice a jalapeño pepper and add it to the salad. Remember to remove the seeds and membranes for a milder flavor.
* Different Pasta Shapes: While I love using rotini for its ability to capture all that delicious dressing, feel free to experiment with other pasta shapes like penne, farfalle, or even small shells.
* Make it a Dip: Chop the ingredients even finer and serve it as a dip with tortilla chips. It’s a guaranteed hit at any party!
* Spice it up with Tajin: Instead of chili powder, try using Tajin seasoning for a unique citrusy and slightly spicy flavor.

I truly believe this Street Corn Pasta Salad will become a staple in your recipe repertoire. It’s the perfect combination of sweet, savory, and spicy, and it’s so easy to customize to your own taste.

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

And now, the most important part: I want to hear from you! Once you’ve tried this recipe, please come back and share your experience in the comments below. Did you make any modifications? What did you think of the flavor? What did your family and friends say? I’m eager to hear all about your Street Corn Pasta Salad adventures! Don’t forget to rate the recipe too! Your feedback helps other readers discover this amazing dish and inspires me to create even more delicious recipes for you. Happy cooking!