Street Corn Pasta Salad: A Delicious & Easy Recipe

Street corn pasta salad: just the name conjures up images of summer barbecues, vibrant colors, and the irresistible aroma of grilled corn. But what if I told you that you could capture all that deliciousness in a single, easy-to-make pasta salad? This isn’t just any pasta salad; it’s a flavor explosion inspired by the beloved Mexican street food, elote.

Elote, for those unfamiliar, is grilled corn on the cob slathered in mayonnaise, cotija cheese, chili powder, and lime juice. It’s a street food staple in Mexico, enjoyed for generations and celebrated for its perfect balance of sweet, savory, and spicy flavors. The beauty of street corn pasta salad lies in its ability to translate those iconic flavors into a portable and shareable dish.

People adore this dish for so many reasons. First, the taste is simply addictive – the sweetness of the corn, the creaminess of the dressing, the salty tang of the cheese, and the subtle kick of chili powder all work together in perfect harmony. Second, the texture is fantastic, offering a delightful mix of tender pasta, juicy corn kernels, and crumbly cheese. Finally, it’s incredibly convenient! It’s a make-ahead dish that’s perfect for potlucks, picnics, or a quick and satisfying weeknight meal. Get ready to experience a taste of summer with every bite!

Ingredients:

• Pasta: 1 pound elbow macaroni (or your favorite short pasta shape)
• Corn: 4 ears of fresh corn, kernels cut from the cob (or 4 cups frozen corn, thawed)
• Mayonnaise: 1 cup
• Mexican Crema or Sour Cream: ½ cup
• Cotija Cheese: ½ cup, crumbled
• Lime Juice: ¼ cup, freshly squeezed
• Chili Powder: 2 teaspoons
• Cumin: 1 teaspoon
• Garlic Powder: ½ teaspoon
• Cayenne Pepper: ¼ teaspoon (or more, to taste)
• Cilantro: ½ cup, chopped
• Red Onion: ¼ cup, finely diced
• Jalapeño: 1, seeded and minced (optional, for extra heat)
• Salt: To taste
• Black Pepper: To taste

Cooking the Pasta

1. Cook the pasta according to package directions. I like to cook mine al dente, so it holds its shape well in the salad. Make sure to salt the pasta water generously – this is your chance to season the pasta from the inside out!
2. Drain the pasta and rinse it with cold water. This stops the cooking process and prevents the pasta from sticking together. I usually run it under cold water until it’s completely cool.
3. Set the pasta aside to drain completely. You don’t want any excess water diluting the dressing. I usually spread it out on a baking sheet lined with paper towels to ensure it dries evenly.

Preparing the Corn

There are a few ways you can cook the corn for this salad, and each method imparts a slightly different flavor. I’ll walk you through my favorite two:

Grilling the Corn (My Preferred Method)

1. Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
2. Grill the corn in the husks (optional). You can grill the corn directly on the grates, or you can leave it in the husks for a slightly steamed effect. If grilling in the husks, soak the corn in water for about 30 minutes beforehand to prevent them from burning.
3. Grill the corn until the kernels are slightly charred and tender. This usually takes about 10-15 minutes, turning occasionally to ensure even cooking. You’ll want to see some nice grill marks on the kernels.
4. Let the corn cool slightly before handling. Once cool enough to handle, carefully remove the husks and silk (if you grilled it in the husks).
5. Cut the kernels from the cob. Using a sharp knife, carefully slice the kernels off the cob. I find it easiest to stand the cob upright on a cutting board and slice downwards.

Sautéing the Corn

1. Heat a tablespoon of oil (vegetable or olive oil works well) in a large skillet over medium-high heat.
2. Add the corn kernels to the skillet.
3. Cook the corn, stirring occasionally, until it’s slightly charred and tender. This usually takes about 5-7 minutes. You want the kernels to get a little bit of color, which adds a nice smoky flavor.
4. Remove the corn from the heat and let it cool slightly.

Making the 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. Make sure everything is well combined and smooth.
2. Taste the dressing and adjust the seasonings as needed. I usually add a pinch of salt and pepper at this stage. If you like it spicier, add a little more cayenne pepper. If you prefer a tangier dressing, add a squeeze more lime juice.

Assembling the Salad

1. Add the cooked pasta, corn, crumbled Cotija cheese, chopped cilantro, diced red onion, and minced jalapeño (if using) to the bowl with the dressing.
2. Gently toss everything together until the pasta and vegetables are evenly coated in the dressing. Be careful not to overmix, as this can make the pasta mushy.
3. Taste the salad and adjust the seasonings as needed. You might need to add a little more salt, pepper, or lime juice to balance the flavors.
4. Cover the salad and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together and the salad to chill properly. I find that it tastes even better after a few hours in the refrigerator.
5. Before serving, give the salad another gentle toss. The dressing may have settled at the bottom of the bowl.
6. Garnish with extra Cotija cheese and cilantro, if desired. I also like to sprinkle a little extra chili powder on top for a pop of color and flavor.

Tips and Variations

• Spice it up! If you like your street corn pasta salad with a real kick, add more cayenne pepper or a pinch of chipotle powder to the dressing. You can also use a hotter variety of jalapeño, like a serrano pepper.
• Add some protein. Grilled chicken, shrimp, or black beans would all be delicious additions to this salad.
• Make it vegetarian. This salad is already vegetarian-friendly, but you can easily make it vegan by using vegan mayonnaise and a plant-based alternative to Cotija cheese.
• Use different vegetables. Feel free to add other vegetables to the salad, such as bell peppers, zucchini, or cherry tomatoes.
• Make it ahead of time. This salad is a great make-ahead dish. You can prepare it up to 24 hours in advance and store it in the refrigerator. Just be sure to give it a good toss before serving.
• Adjust the dressing to your liking. Some people prefer a creamier dressing, while others prefer a tangier one. Feel free to adjust the amount of mayonnaise, sour cream, and lime juice to suit your taste.
• Don’t overcook the pasta. Overcooked pasta will become mushy in the salad. Be sure to cook it al dente.
• Use fresh ingredients whenever possible. Fresh corn, lime juice, and cilantro will make a big difference in the flavor of the salad.
• Experiment with different types of cheese. If you can’t find Cotija cheese, you can substitute it with feta cheese or queso fresco.

Serving Suggestions

This street corn pasta salad is perfect for potlucks, barbecues, picnics, or any summer gathering. It’s also a great side dish to grilled meats, fish, or vegetables. I often serve it with:

• Grilled chicken or steak
• Burgers or hot dogs
• Tacos or quesadillas
• Pulled pork sandwiches
• Grilled vegetables

It’s also delicious on its own as a light lunch or dinner. I sometimes add a handful of tortilla chips for a little extra crunch.

Storing Leftovers

Store leftover street corn pasta salad in an airtight container in the refrigerator for up to 3 days. The salad may become slightly drier as it sits, so you may need to add a little extra mayonnaise or lime juice before serving.

Why This Recipe Works

This recipe captures the essence of Mexican street corn (elote) in a fun and flavorful pasta salad. The combination of sweet corn, creamy dressing, salty Cotija cheese, and spicy chili powder is simply irresistible. The pasta adds a satisfying heartiness to the salad, making it a perfect side dish or light meal. I’ve carefully balanced the flavors and textures to create a salad that is both delicious and easy to make. I hope you enjoy it as much as I do!

Conclusion:

This isn’t just another pasta salad recipe; it’s a vibrant explosion of summer flavors, a creamy, tangy, and utterly addictive experience that will have everyone begging for more. Seriously, if you’re looking for a dish that’s guaranteed to be a crowd-pleaser at your next barbecue, potluck, or even just a simple weeknight dinner, this street corn pasta salad is your answer. The combination of sweet corn, spicy chili powder, creamy dressing, and fresh cilantro is simply irresistible. I’ve made this countless times, and it’s always the first thing to disappear!

But what truly makes this recipe a must-try is its versatility. While it’s fantastic as is, there are so many ways to customize it to your own taste. Feeling adventurous? Add some grilled shrimp or shredded chicken for a heartier meal. Want to kick up the heat? A pinch of cayenne pepper or a dash of your favorite hot sauce will do the trick. For a vegetarian option, consider adding black beans or roasted bell peppers for extra texture and flavor.

And don’t even get me started on serving suggestions! This street corn pasta salad is perfect as a side dish alongside grilled meats, fish, or even veggie burgers. It’s also fantastic as a light lunch or a satisfying snack. I’ve even been known to sneak a spoonful straight from the fridge (don’t judge!). For a truly authentic street corn experience, try grilling the corn on the cob before cutting it off – the smoky char adds a whole new dimension of flavor. You could also experiment with different types of pasta. Rotini, penne, or even shells would work beautifully. And if you’re looking for a healthier option, try using whole wheat pasta or even a gluten-free alternative.

I truly believe this recipe is a winner, and I’m so excited for you to try it. It’s quick, easy, and packed with flavor – what more could you ask for? I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do.

Ready to Dive In?

Don’t wait any longer! Gather your ingredients, follow the simple steps, and prepare to be amazed. This street corn pasta salad is a guaranteed hit, and I can’t wait to hear what you think.

Share Your Creations!

Once you’ve made this delicious salad, I’d love to see your creations! Share your photos and comments on social media using the hashtag #StreetCornPastaSalad. I’m always looking for new ways to improve my recipes, so please feel free to leave your feedback and suggestions in the comments below. Did you add any special ingredients? Did you make any substitutions? I’m all ears!

I’m confident that this recipe will become a staple in your kitchen, just like it has in mine. So go ahead, give it a try, and get ready to experience the magic of street corn pasta salad! Happy cooking!

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