CRAZY GOOD STREET CORN PASTA

Ever craved the vibrant flavors of Mexican street corn, but wanted something a little more substantial? I get it! That’s exactly why I created this Best Amazing Street Corn Pasta Salad Recipe – it’s a flavor explosion in every bite, combining the creamy, smoky, and spicy goodness of elote with the satisfying heartiness of pasta. Prepare to be obsessed, because this recipe is about to become your new go-to for potlucks, BBQs, or just a ridiculously delicious weeknight meal.

Gathering Your Fiesta-Ready Ingredients

Alright, friend! Let’s make sure we have everything we need to create this masterpiece. Don’t worry, most of these are pantry staples.

For the Pasta Salad:

• Pasta: 1 pound of your favorite shape (rotini, shells, or elbow macaroni work great!)
• Corn: 4 ears of fresh corn, shucked (or 2 cans of drained and rinsed corn)
• Mayonnaise: 1 cup (full-fat for the best flavor!)
• Mexican Crema or Sour Cream: 1/2 cup
• Cotija Cheese: 1/2 cup, crumbled
• Lime Juice: 2 tablespoons, freshly squeezed
• Chili Powder: 1 teaspoon
• Cumin: 1/2 teaspoon
• Garlic Powder: 1/2 teaspoon
• Cayenne Pepper: 1/4 teaspoon (or more, to taste – I like it spicy!)
• Cilantro: 1/4 cup, chopped
• Salt and Pepper: To taste

Optional, but Highly Recommended:

• Jalapeño: 1, seeded and finely diced (for extra heat!)
• Red Onion: 1/4 cup, finely diced (adds a nice bite)

Step-by-Step to Street Corn Pasta Perfection

Okay, deep breaths! This is easier than it looks. We’re going to build layer upon layer of flavor. Trust me, you’ve got this!

Cooking the Pasta:

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package directions until al dente (slightly firm to the bite).
3. Drain the pasta and rinse with cold water to stop the cooking process. This prevents the pasta from becoming mushy. Set aside to cool completely.

Grilling or Roasting the Corn:

This is where the magic happens! Grilling the corn gives it that amazing smoky flavor, but roasting works just as well if you don’t have a grill.

1. If Grilling: Preheat your grill to medium heat. Grill the corn, turning occasionally, until the kernels are slightly charred and tender, about 8-10 minutes. Let cool slightly.
2. If Roasting: Preheat your oven to 400°F (200°C). Place the corn (still in its husk or shucked and wrapped in foil) on a baking sheet and roast for 20-25 minutes, or until tender. Let cool slightly.
3. Once the corn is cool enough to handle, cut the kernels off the cob. This can be a little messy, so I like to stand the corn upright in a large bowl to catch the kernels.

Making the Creamy, Dreamy Dressing:

1. In a large bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, cumin, garlic powder, and cayenne pepper.
2. Taste and adjust the seasonings as needed. Don’t be afraid to add more lime juice for tanginess, chili powder for smokiness, or cayenne pepper for heat.

Bringing it All Together:

1. Add the cooled pasta, grilled or roasted corn kernels, cotija cheese, cilantro, jalapeño (if using), and red onion (if using) to the bowl with the dressing.
2. Gently toss everything together until well combined.
3. Taste and adjust the seasonings again. You might need a little more salt and pepper.

Chilling and Serving:

1. Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld together. I find it’s even better after a few hours or overnight!
2. Before serving, give it a good stir. The dressing may thicken slightly in the fridge.
3. Garnish with extra cotija cheese and cilantro, if desired. A sprinkle of chili powder adds a nice pop of color.

The Secret to Next-Level Street Corn Flavor

Want to take your street corn pasta salad from “delicious” to “mind-blowing”? Here are a few of my favorite tricks:

• Charred Corn is Key: Don’t be shy about getting a little char on your corn. It adds a depth of flavor that you just can’t replicate any other way.
• Fresh Lime is Non-Negotiable: Bottled lime juice just doesn’t have the same zing. Trust me, splurge on the fresh stuff.
• Don’t Skimp on the Cotija: This salty, crumbly cheese is the perfect counterpoint to the sweetness of the corn and the creaminess of the dressing.
• Spice it Up (or Down): The cayenne pepper is optional, but it adds a lovely kick. If you’re sensitive to spice, start with a smaller amount and add more to taste. You can also use a milder chili powder.
• Let it Marinate: The longer the pasta salad sits in the fridge, the better the flavors will develop. If you have time, make it a day ahead.

Variations to Make it Your Own

This recipe is incredibly versatile! Feel free to experiment with different ingredients and flavors to create your own unique version.

• Add Protein: Grilled chicken, shrimp, or black beans would be delicious additions. You could even adapt this recipe to mirror the flavors of a STREET CORN CHICKEN BOWL!
• Spice it Up with Different Peppers: Instead of jalapeño, try serrano peppers for even more heat, or poblano peppers for a milder, smokier flavor.
• Add Avocado: Diced avocado adds a creamy, healthy fat and a beautiful green color. Add it just before serving to prevent it from browning.
• Use Different Cheeses: Queso fresco or crumbled feta would be tasty substitutes for cotija cheese.
• Make it Vegan: Use vegan mayonnaise, sour cream, and cheese substitutes.

Troubleshooting Tips: Solving Common Pasta Salad Problems

Even the best cooks run into snags sometimes! Here are a few tips to help you avoid common pasta salad pitfalls:

• Dry Pasta Salad: If your pasta salad seems dry, add a little more mayonnaise or Mexican crema.
• Mushy Pasta: Make sure to cook the pasta al dente and rinse it with cold water after draining.
• Bland Flavor: Taste and adjust the seasonings as needed. Don’t be afraid to add more salt, pepper, lime juice, or spices. Thinking about trying STREET CORN CHICKEN but need a vegetarian option? This salad’s got you covered!
• Watery Pasta Salad: Be sure to drain the corn well and pat it dry with paper towels before adding it to the salad.

Serving Suggestions: The Perfect Sides and Pairings

This street corn pasta salad is delicious on its own, but it’s also a fantastic side dish for grilled meats, tacos, or sandwiches. Here are a few of my favorite pairings:

• Grilled chicken or steak
• Tacos (especially fish tacos!)
• Burgers
• Pulled pork sandwiches
• Corn on the cob (for a corn-lover’s dream!)

If you are looking for another delicious pasta recipe, you should definitely try GARLIC PARMESAN CHICKEN PASTA!

Why This Recipe Rocks (and Why You’ll Love It!)

Okay, let’s be real. There are a *lot* of pasta salad recipes out there. So, what makes this one so special? Well, it’s all about the flavor. The combination of sweet corn, creamy dressing, salty cheese, and spicy chili powder is simply irresistible. Plus, it’s so easy to make! Even if you’re a beginner cook, you can totally nail this recipe. And, let’s not forget, this salad is perfect for any occasion. Whether you’re hosting a backyard BBQ, packing a picnic lunch, or just need a quick and easy weeknight dinner, this street corn pasta salad has got you covered. It’s similar to the delicious ELOTE PASTA SALAD or MEXICAN STREET CORN PASTA SALAD, but with my own special twist!

Ready to Dig In?

There you have it – my Best Amazing Street Corn Pasta Salad Recipe, ready for you to make your own. I hope you love it as much as I do! Don’t forget to share your creations with me – I can’t wait to see what you come up with. Happy cooking, my friend!

Crazy Good Street Corn Pasta Salad

Amelia Chen-Morrison

This Street Corn Pasta Salad combines the vibrant flavors of Mexican street corn with the heartiness of pasta. It features a creamy, smoky, and spicy dressing, making it perfect for potlucks, BBQs, or a delicious weeknight meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Salad, Side Dish

Cuisine Mexican-Inspired

Servings 6

Calories 450 kcal

Equipment

• Large pot
• Colander
• Grill or oven
• Baking sheet (if roasting corn)
• Large bowl
• Whisk
• Cutting board
• Knife
• Measuring cups and spoons
• serving bowl
• Tongs

Ingredients

  

• 1 pound pasta rotini, shells, or elbow macaroni
• 4 ears fresh corn, shucked
• 1 cup mayonnaise
• ½ cup Mexican crema or sour cream
• ½ cup Cotija cheese, crumbled
• 2 tablespoons lime juice, freshly squeezed
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper or more to taste
• ¼ cup cilantro, chopped
• Salt and pepper to taste
• 1 jalapeño, seeded and finely diced optional
• ¼ cup red onion, finely diced optional
• Water for boiling pasta
• Salt for pasta water

Instructions

 

• Bring a large pot of salted water to a boil.
• Add the pasta and cook according to package directions until al dente.
• Drain the pasta and rinse with cold water. Set aside to cool completely.
• Preheat grill to medium heat or oven to 400°F (200°C).
• If grilling, grill the corn, turning occasionally, until kernels are slightly charred and tender, about 8-10 minutes. Let cool slightly.
• If roasting, place corn (still in its husk or shucked and wrapped in foil) on a baking sheet and roast for 20-25 minutes, or until tender. Let cool slightly.
• Once the corn is cool enough to handle, cut the kernels off the cob.
• In a large bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, cumin, garlic powder, and cayenne pepper.
• Taste and adjust the seasonings as needed.
• Add the cooled pasta, grilled or roasted corn kernels, cotija cheese, cilantro, jalapeño (if using), and red onion (if using) to the bowl with the dressing.
• Gently toss everything together until well combined.
• Taste and adjust the seasonings again.
• Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
• Before serving, give it a good stir. Garnish with extra cotija cheese and cilantro, if desired. A sprinkle of chili powder adds a nice pop of color.

Notes

For best flavor, char the corn well during grilling or roasting. Use fresh lime juice for a brighter taste. Let the pasta salad marinate in the refrigerator for at least 30 minutes, or preferably a few hours, to allow the flavors to meld. Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. Add grilled chicken, shrimp, or black beans for extra protein. Diced avocado can be added just before serving for creamy texture and added nutrition.