Smoky Zesty BBQ Street Corn Pasta Salad
A vibrant fusion of Mexican elote and classic pasta salad featuring charred sweet corn, a creamy lime-infused dressing, and smoky BBQ spices. This dish perfectly balances heat, acidity, and rich textures, making it the ultimate side for summer gatherings.
Equipment
- Large pot
- Colander
- Large skillet or cast-iron pan
- Large mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 16 oz Rotini or Fusilli pasta
- 4 ears fresh sweet corn, kernels cut from the cob
- ½ cup Mayonnaise
- ¼ cup Sour cream or Mexican crema
- ½ cup Cotija cheese, crumbled
- 2 tablespoons fresh lime juice
- 1 teaspoon Smoked paprika
- ½ teaspoon Chili powder
- ½ cup fresh cilantro, chopped
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and minced optional
- 1 tablespoon vegetable oil or butter
- Salt to taste
Instructions
- Bring a large pot of heavily salted water to a boil and cook the pasta until it reaches an al dente texture.
- Drain the pasta and rinse immediately with cold water to stop the cooking process and remove excess starch.
- Heat a large skillet or cast-iron pan over medium-high heat with a tablespoon of oil or butter.
- Add the corn kernels in a single layer and let them sit undisturbed for 2-3 minutes until they begin to pop and char.
- Toss the corn and continue cooking until most kernels have deep golden-brown charred spots, then remove from heat to cool.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, fresh lime juice, smoked paprika, chili powder, and a pinch of salt until the dressing is smooth.
- Add the cooled pasta, charred corn, diced red onion, minced jalapeño, and chopped cilantro to the bowl with the dressing.
- Gently fold the ingredients together until every piece of pasta is evenly coated.
- Fold in the crumbled Cotija cheese last to ensure it stays in distinct, salty crumbles.
- Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and the spices to bloom.
Notes
If Cotija cheese is unavailable, dry Feta cheese is an excellent substitute. For a protein boost, add grilled chicken or blackened shrimp. To keep the dressing creamy, ensure the pasta is completely cooled before mixing. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.