Crazy Good Street Corn Pasta Salad
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.
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.