Street Corn Pasta Salad: Your New Potluck Superstar!
Get ready to taste summer in every bite with this vibrant and flavorful Street Corn Pasta Salad! Imagine the creamy, smoky, and sweet flavors of Mexican street corn, now tossed with perfectly cooked pasta and all your favorite fixings. It’s incredibly quick to make, packed with fresh ingredients, and guaranteed to be the star of any gathering. I promise, you’ll be amazed at how easily this recipe comes together and how much everyone will rave about it!
Why You’ll Absolutely Love This Street Corn Pasta Salad
Okay, friends, let’s get real. There are a million pasta salad recipes out there, but this Street Corn Pasta Salad? It’s in a league of its own. I’m not exaggerating when I say that this recipe is a total game-changer. Here’s why:
- Explosion of Flavor: We’re talking sweet corn, tangy lime, spicy chili powder, creamy cotija cheese… It’s a fiesta in your mouth!
- Super Versatile: Perfect for potlucks, BBQs, picnics, or even a quick weeknight dinner. You can even serve it as a side dish alongside some delicious SHRIMP TACOS.
- Easy to Customize: Add grilled chicken or shrimp for extra protein, swap out the cotija for feta if you prefer, or adjust the spice level to your liking. The possibilities are endless!
- Make-Ahead Friendly: This pasta salad actually tastes better after it’s had a chance to sit in the fridge for a few hours, allowing the flavors to meld together beautifully.
- Total Crowd-Pleaser: Seriously, I’ve never brought this to a party where people didn’t ask for the recipe. Get ready to be the star of the show!
Let’s Make Street Corn Pasta Salad! (Step-by-Step)
Alright, are you ready to dive in? Don’t worry, this recipe is super straightforward. Just follow these simple steps, and you’ll be enjoying a bowl of deliciousness in no time!
- Cook the pasta: Bring a large pot of salted water to a boil. Add your favorite pasta shape (I love using rotini or shells for this recipe) and cook according to package directions until al dente. You want it to have a slight bite! Drain the pasta and rinse it with cold water to stop the cooking process. This is key to preventing mushy pasta salad!
- Roast or grill the corn: This is where the “street corn” magic happens! You can either roast the corn in the oven (400°F for about 20-25 minutes, turning halfway through) or grill it over medium-high heat until the kernels are lightly charred. Grilling gives it that amazing smoky flavor! Let the corn cool slightly, then cut the kernels off the cob. I like to hold the cob upright in a large bowl and run a sharp knife down the sides to easily remove the kernels.
- Prepare the creamy dressing: In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt for a healthier option!), lime juice, chili powder, cumin, garlic powder, and a pinch of salt and pepper. Taste and adjust the seasoning as needed. The dressing should be tangy, slightly spicy, and oh-so-creamy!
- Combine everything: Add the cooked pasta, roasted corn kernels, crumbled cotija cheese, chopped red onion, and chopped cilantro to the bowl with the dressing. Gently toss everything together until well coated. The pasta should be glistening with the creamy dressing, and the corn and other ingredients should be evenly distributed.
- Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is crucial! Before serving, give the pasta salad another toss and garnish with extra cotija cheese and a sprinkle of chili powder, if desired.
Ingredients You’ll Need
Here’s a quick rundown of the ingredients you’ll need to create this masterpiece. Don’t be afraid to get creative and make substitutions based on what you have on hand!
- Pasta: 1 pound of your favorite short pasta shape (rotini, shells, cavatappi, etc.)
- Corn: 4 ears of fresh corn, husked (or 2 cups of frozen corn, thawed)
- Mayonnaise: 1 cup (I prefer full-fat for the best flavor and creaminess)
- Sour Cream: ½ cup (or Greek yogurt)
- Lime Juice: 2 tablespoons, freshly squeezed
- Chili Powder: 1 teaspoon
- Cumin: ½ teaspoon
- Garlic Powder: ¼ teaspoon
- Cotija Cheese: ½ cup, crumbled (or feta cheese)
- Red Onion: ¼ cup, finely chopped
- Cilantro: ¼ cup, chopped
- Salt and Pepper: To taste
Variations to Make It Your Own
One of the best things about this Street Corn Pasta Salad is how easy it is to customize! Here are a few ideas to get your creative juices flowing:
- Add some heat: For an extra kick, add a pinch of cayenne pepper to the dressing or finely chop a jalapeño and toss it in with the other ingredients.
- Boost the protein: Grilled chicken, shrimp, or black beans would all be delicious additions to this pasta salad.
- Get veggie-forward: Add other chopped vegetables like bell peppers, cherry tomatoes, or avocado for extra flavor and nutrition.
- Spice up the cheese: Use queso fresco or a blend of Mexican cheeses instead of cotija.
- Make it vegan: Use vegan mayonnaise and sour cream, and omit the cheese or use a vegan cheese alternative.
- Inspired by MEXICAN STREET CORN CHICKEN BOWL: Incorporate grilled chicken and other components from MEXICAN STREET CORN CHICKEN BOWL for a heartier dish.
Pairing Suggestions
This Street Corn Pasta Salad is a fantastic side dish for so many different meals. Here are a few of my favorite pairings:
- Grilled meats: Burgers, chicken, steak, or sausages all pair perfectly with the creamy, tangy flavors of this pasta salad.
- Tacos and fajitas: Serve it alongside your favorite taco or fajita spread for a complete Mexican-inspired feast. It would be amazing with SHRIMP TACOS!
- BBQ sandwiches: The sweetness of the corn and the tanginess of the lime cut through the richness of BBQ pulled pork or brisket beautifully.
- Light lunches: Enjoy a smaller portion of this pasta salad as a refreshing and flavorful lunch.
- With Enchiladas: If you want to make an easy meal, start with the CROCKPOT CHICKEN ENCHILADA and use the Street Corn Pasta Salad as a side.
Success Tips for the Best Street Corn Pasta Salad Ever
Okay, now for the really important stuff. These are my top tips for ensuring that your Street Corn Pasta Salad turns out absolutely perfect every single time. Pay attention, because these are the secrets to pasta salad success!
- Don’t overcook the pasta: Al dente pasta is key! Overcooked pasta will become mushy in the salad, and nobody wants that. Set a timer and check the pasta frequently during the last few minutes of cooking.
- Char the corn for the best flavor: Roasting or grilling the corn until it’s lightly charred adds a smoky sweetness that takes this pasta salad to the next level. Don’t skip this step!
- Taste and adjust the seasoning: The key to a great dressing is balance. Taste the dressing and adjust the lime juice, chili powder, salt, and pepper to your liking.
- Let it chill: Don’t be tempted to skip the chilling time! This allows the flavors to meld together and the pasta to absorb the dressing. Trust me, it’s worth the wait. If you’re in a rush, even 30 minutes will make a difference.
- Add the cilantro right before serving: Cilantro can wilt and lose its flavor if it sits in the dressing for too long. Add it just before serving for the freshest flavor.
Make-Ahead & Storage Instructions
Good news! This Street Corn Pasta Salad is a fantastic make-ahead dish. You can prepare it up to 24 hours in advance and store it in the refrigerator. In fact, I think it tastes even better the next day! Just be sure to give it a good toss before serving.
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 extra mayonnaise or sour cream to refresh it before serving.
Why This Recipe is Better Than Just STREET CORN PASTA
You might be wondering, “Why make a salad when I could just make pasta?” Well, while I absolutely adore my STREET CORN PASTA, this Street Corn Pasta Salad offers a few distinct advantages. First, it’s served cold, making it perfect for warm weather gatherings. Second, the addition of fresh cilantro and red onion provides a bright, refreshing contrast to the creamy dressing. Finally, it’s a fantastic make-ahead option, which is always a plus when you’re entertaining. Both are delicious, but they offer different experiences!
Final Thoughts
So there you have it! My absolute favorite Street Corn Pasta Salad recipe, complete with all my tips and tricks for making it perfect every time. I truly believe this will become a staple in your summer rotation. It’s easy, flavorful, and always a hit. Get ready to impress your friends and family with this crowd-pleasing dish. Happy cooking!
What makes this Street Corn Pasta Salad better than just regular Street Corn Pasta?
The salad version is served cold, making it ideal for warm weather. It also includes fresh cilantro and red onion for a refreshing contrast to the creamy dressing, and it’s a great make-ahead option.
Can I make this pasta salad ahead of time?
Yes! This Street Corn Pasta Salad can be prepared up to 24 hours in advance and stored in the refrigerator. It actually tastes even better the next day after the flavors have melded together.
What are some variations I can make to customize this recipe?
You can add heat with cayenne pepper or jalapeño, boost protein with grilled chicken, shrimp, or black beans, add other veggies like bell peppers or tomatoes, use different cheeses like queso fresco, or make it vegan with vegan mayo and cheese alternatives.
What kind of pasta is best for this salad?
The recipe recommends using your favorite short pasta shape such as rotini, shells, or cavatappi.
Mexican Street Corn Pasta Salad
Ingredients
Equipment
Method
- Cook the pasta: 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 to stop the cooking process.
- Roast or grill the corn: Preheat oven to 400°F (200°C) or prepare a grill for medium-high heat. For roasting, lightly coat the corn with olive oil or cooking spray. Roast for 20-25 minutes, turning halfway through, until lightly charred. For grilling, grill until lightly charred on all sides. Let the corn cool slightly, then cut the kernels off the cob.
- Prepare the creamy dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Taste and adjust the seasoning as needed.
- Combine everything: Add the cooked pasta, roasted corn kernels, crumbled cotija cheese, chopped red onion, and chopped cilantro to the bowl with the dressing. Gently toss until well coated.
- Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give the pasta salad another toss and garnish with extra cotija cheese and a sprinkle of chili powder, if desired.
