Are you tired of the same old boring pasta salad? Craving that irresistible street corn flavor but want a fun, portable twist? Get ready to ditch the mayo-laden mediocrity because this Best Street Corn Pasta Salad Recipe is about to become your new potluck MVP. I promise you, this recipe is easy, bursting with flavor, and will have everyone begging for the recipe!
Gathering Your Heavenly Ingredients
Here is everything you’ll need to create this fiesta in a bowl!
For the Pasta Salad:
- 1 pound pasta (rotini, shells, or your favorite short pasta shape)
- 4 ears of corn, grilled or roasted (kernels removed) – about 3 cups
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/4 cup finely chopped cilantro
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup finely diced red onion
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 tablespoon lime juice, plus more to taste
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Optional Toppings:
- Hot sauce
- Extra cotija cheese
- Lime wedges
- Avocado, diced
Step-by-Step to Street Corn Pasta Salad Perfection
Let’s get this party started! Follow these simple steps and you’ll be enjoying a taste of summer in no time.
Prepping the Corn and Pasta:
- Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. This is super important – nobody likes mushy pasta salad! Set aside.
- If grilling the corn, shuck the ears and grill over medium heat, turning occasionally, until kernels are lightly charred, about 8-10 minutes. Alternatively, you can roast the corn in a 400°F (200°C) oven for about 20-25 minutes, turning halfway through. Let the corn cool slightly, then cut the kernels off the cob.
Making the Creamy Dressing:
- In a large bowl, whisk together the mayonnaise, Mexican crema (or sour cream), cilantro, cotija cheese, red onion, jalapeño (if using), lime juice, chili powder, cumin, salt, and pepper. Taste and adjust seasonings as needed. I like a little extra lime juice for a zing!
Bringing it All Together:
- Add the cooked pasta and corn kernels to the bowl with the dressing. Gently toss everything together until the pasta is well coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is crucial! It really lets the flavors develop and makes the salad even better.
Serving and Garnishing:
- Before serving, give the pasta salad another gentle toss. If it seems a little dry, add a splash more Mexican crema or lime juice.
- Garnish with extra cotija cheese, a sprinkle of chili powder, and a few lime wedges. You can also offer hot sauce and diced avocado as optional toppings.
The Secret to Out-of-This-World Flavor
What elevates this pasta salad from good to absolutely unforgettable? It’s all about a few key techniques and ingredient choices.
Charred Corn is King:
Don’t skip the grilling or roasting step! The slightly charred corn kernels add a smoky sweetness that is essential to the street corn flavor. If you’re short on time, you can use frozen corn, but I highly recommend grilling or roasting it for the best taste.
Fresh is Best (When Possible):
Using fresh cilantro and lime juice makes a world of difference. The bright, zesty flavors really pop and complement the other ingredients perfectly. While you *can* use dried cilantro and bottled lime juice in a pinch, I urge you to use fresh!
Don’t Be Shy with the Cotija:
Cotija cheese is a hard, salty Mexican cheese that adds a wonderful savory note to the salad. Don’t be afraid to use a generous amount, both in the dressing and as a garnish. If you can’t find cotija, feta cheese is a decent substitute, but it won’t have quite the same flavor.
Variations to Make it Your Own
The beauty of this recipe is that it’s incredibly versatile! Feel free to experiment with different ingredients to create your perfect street corn pasta salad.
Spice it Up (or Tone it Down):
If you like things spicy, add more jalapeño or a pinch of cayenne pepper to the dressing. If you prefer a milder flavor, omit the jalapeño altogether.
Add Some Protein:
Make it a complete meal by adding grilled chicken, shrimp, or black beans. This is a great way to use up leftover grilled chicken or shrimp. Speaking of shrimp, have you tried FIESTA SHRIMP STREET CORN? It’s another fantastic way to enjoy those street corn flavors.
Veggie Power:
Add other veggies like bell peppers, zucchini, or cherry tomatoes for extra color and nutrients. Roasted bell peppers would be especially delicious!
Change Up the Cheese:
If you can’t find cotija, try using feta cheese, queso fresco, or even a sharp cheddar. Each cheese will add its own unique flavor profile to the salad.
Making it Ahead (and Storage Tips)
This Best Street Corn Pasta Salad Recipe is a great make-ahead dish, making it perfect for parties and potlucks. Here’s how to prepare it in advance and store leftovers.
Make-Ahead Tips:
You can cook the pasta and corn up to a day in advance. Store them separately in the refrigerator. You can also make the dressing ahead of time and store it in an airtight container in the refrigerator. When you’re ready to assemble the salad, simply combine all the ingredients and toss well.
Storage Tips:
Store 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 may need to add a little more Mexican crema or lime juice before serving. Keep in mind, the texture is always best the first day.
Serving Suggestions for a Crowd-Pleasing Menu
This Best Street Corn Pasta Salad Recipe is a fantastic side dish for all sorts of summer gatherings. Here are a few ideas to inspire your next menu.
Perfect for Barbecues:
Serve it alongside grilled burgers, hot dogs, chicken, or ribs. The bright, zesty flavors of the salad will complement the smoky flavors of the grill perfectly. It’s also great with MEXICAN STREET CORN CHICKEN BOWL for a full street corn themed meal!
Potluck Champion:
Bring it to your next potluck or picnic and watch it disappear! It’s easy to transport and always a crowd-pleaser. Consider bringing it alongside the MEXICAN STREET CORN SALAD for a corn-tastic spread!
Taco Tuesday Upgrade:
Serve it as a side dish with tacos, enchiladas, or fajitas. It’s a fun and flavorful alternative to traditional rice and beans. And speaking of Mexican flavors, have you considered whipping up some CROCKPOT MEXICAN STREET CORN SOUP when the weather gets cooler? It’s another great way to enjoy that delicious street corn taste!
Why You’ll Adore This Recipe (Guaranteed!)
Seriously, I’m not kidding when I say this Best Street Corn Pasta Salad Recipe is a winner. It’s the perfect combination of sweet, savory, creamy, and spicy. The grilled corn adds a smoky depth of flavor that you just can’t get with regular pasta salad. Plus, it’s so easy to make and can be customized to your liking. I guarantee that once you try this recipe, it will become a staple in your summer cooking rotation. If you’re already a fan, why not try the MEXICAN STREET CORN PASTA for a warm weather take? Or if you prefer it with a rice base, go with the Street Corn Chicken Rice Bowl!
What kind of pasta is best to use for this salad?
The recipe recommends using rotini, shells, or your favorite short pasta shape. The most important thing is to cook it al dente to avoid mushiness in the salad.
Can I make this pasta salad ahead of time?
Yes, this salad is great for making ahead! You can cook the pasta and corn a day in advance, storing them separately in the refrigerator. The dressing can also be made ahead and stored. Combine everything when ready to serve.
What can I use if I can’t find cotija cheese?
If you can’t find cotija cheese, feta cheese is a decent substitute. However, keep in mind that feta will not have quite the same flavor as cotija.
How long will the Street Corn Pasta Salad last in the refrigerator?
Leftover pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the dressing over time, so you may need to add a little more Mexican crema or lime juice before serving. The texture is best on the first day.
Crazy Good Street Corn Pasta Salad
Ingredients
Equipment
Method
- Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Set aside.
- If grilling the corn, shuck the ears and grill over medium heat, turning occasionally, until kernels are lightly charred, about 8-10 minutes. Alternatively, you can roast the corn in a 400°F (200°C) oven for about 20-25 minutes, turning halfway through. Let the corn cool slightly, then cut the kernels off the cob.
- In a large bowl, whisk together the mayonnaise, Mexican crema (or sour cream), cilantro, cotija cheese, red onion, jalapeño (if using), lime juice, chili powder, cumin, salt, and pepper. Taste and adjust seasonings as needed.
- Add the cooked pasta and corn kernels to the bowl with the dressing. Gently toss everything together until the pasta is well coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Before serving, give the pasta salad another gentle toss. If it seems a little dry, add a splash more Mexican crema or lime juice.
- Garnish with extra cotija cheese, a sprinkle of chili powder, and a few lime wedges. You can also offer hot sauce and diced avocado as optional toppings.
