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Street Corn Pasta Salad

A delightful and vibrant summer pasta salad combining classic street corn flavors with comforting pasta, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 400 g pasta Your favorite pasta shape
  • 2 roasted corn cobs Husked and roasted
  • 3 green onions Chopped
  • 1 shallot Minced
  • 2 jalapeños Chopped, seeds removed for less heat
  • 1/2 cup cilantro Chopped
  • 1 cup cotija cheese Breadcrumbs or crumbled
Dressing Ingredients
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 3 cloves garlic Minced
  • 1 lime Juice and zest
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp pepper

Method
 

Preparation
  1. Start by husking your corn and roasting it in a pan with olive oil for 10-15 minutes. Slice off those juicy kernels when done.
  2. Boil salted water and cook the pasta until al dente. Drain it and drizzle with a bit of olive oil to keep it from sticking.
  3. Slice green onions, mince the shallot and garlic, chop the jalapeños, and cilantro.
Making the Dressing
  1. In a bowl, whisk together sour cream, mayo, minced garlic, lime zest, lime juice, smoked paprika, chili powder, salt, and pepper.
Combining Ingredients
  1. In a large bowl, mix the pasta, roasted corn, green onions, shallot, jalapeños, cilantro, and cotija cheese.
  2. Pour the dressing over everything and mix well. Top it off with extra cotija and herbs if you’re feeling fancy!

Notes

Serve this salad in a large bowl and pair it with grilled chicken or fish for a complete summer meal. Store in an airtight container for 3-5 days.