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Street Corn Pasta Salad

Street Corn Pasta Salad

This vibrant and incredibly flavorful Street Corn Pasta Salad is a fantastic twist on classic street corn, transforming those incredible flavors into a family-friendly pasta dish. It captures the essence of elote and is easy to make, perfect for busy weeknights or potlucks. Featuring charred corn, a creamy dressing, a hint of spice, and fresh lime, it's a satisfying make-ahead dish and a crowd-pleaser that is nourishing, packed with fresh vegetables, and feels light yet filling.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours 45 minutes
Servings: 8 servings servings
Course: Side Dish
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 12 ounces Elbow macaroni or small pasta shapes (or other small pasta like ditalini, shells, or rotini)
  • 4 cups Fresh or frozen corn kernels (approx. 4-5 ears fresh; if using fresh, grill or char kernels; if frozen, thaw and sauté)
  • 1/4 cup Red onion (finely diced)
  • 1 small Jalapeño (minced, seeds removed for less heat (optional))
  • 1/2 cup Fresh cilantro (chopped, plus more for garnish)
  • 1/2 cup Cotija cheese (crumbled, or feta cheese as a substitute)
  • 1/2 cup Mayonnaise (full-fat for creaminess)
  • 1/4 cup Sour cream or plain Greek yogurt (for tang and creaminess)
  • 2 tablespoons Lime juice (freshly squeezed is best)
  • 1 teaspoon Chili powder (for warmth and depth)
  • 1/2 teaspoon Smoked paprika (for a smoky flavor)
  • 1/2 teaspoon Garlic powder (essential for flavor)
  • To taste Salt (Start with 1/2 teaspoon, adjust as needed)
  • To taste Black pepper (Freshly ground is ideal)

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Al dente pasta holds its shape best in a salad. Drain the pasta thoroughly and rinse it under cold water to stop the cooking process and prevent sticking. Set aside in a large mixing bowl.
  2. Prepare the Corn: If using fresh corn, grill, roast, or pan-sear the ears until lightly charred. Cut the kernels off the cobs. If using frozen corn, thaw it completely and then sauté it in a dry skillet over medium-high heat for 5-7 minutes, until some kernels are lightly browned and slightly sweet. This step adds incredible depth of flavor to your Street Corn Pasta Salad.
  3. Mix the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. Stir until the dressing is completely smooth and well combined. Taste and adjust seasonings as needed; you might want more lime or a pinch more salt for your perfect Street Corn Pasta Salad.
  4. Combine Ingredients: Add the cooked and cooled pasta, charred corn, finely diced red onion, minced jalapeño (if using), and chopped fresh cilantro to the large bowl with the pasta.
  5. Dress the Salad: Pour the creamy dressing over the pasta and corn mixture. Gently toss everything together until all the ingredients are evenly coated with the delicious dressing. Ensure every piece of pasta gets some love for this Street Corn Pasta Salad.
  6. Add Cheese & Chill: Fold in the crumbled Cotija cheese (or your chosen substitute). Give it another gentle toss.
  7. Serve or Chill: For best results, cover the bowl and refrigerate the Street Corn Pasta Salad for at least 30 minutes, or ideally 2-3 hours, to allow the flavors to meld and deepen. A longer chill time truly enhances the taste of this Street Corn Pasta Salad. Garnish with extra cilantro and a lime wedge just before serving.

Notes

Don't Overcook Your Pasta: Cook your pasta until it's just al dente, meaning it still has a slight bite to it. Mushy pasta will ruin the texture. Rinsing with cold water immediately after draining stops the cooking.
Char Your Corn: Whether fresh or frozen, charring or sautéing your corn significantly boosts the flavor. It brings out the natural sweetness and adds that authentic street corn smoky essence.
Fresh Lime Juice is Key: Freshly squeezed lime juice provides a bright, zesty tang that is essential.
Taste and Adjust: Always taste your dressing before adding it, and again after everything is mixed. Adjust salt, pepper, and lime juice to your preference.
Chilling Time Matters: It truly benefits from at least 30 minutes to an hour (or more!) in the refrigerator to allow all the delicious flavors to marry and deepen.
Prep Ahead: You can chop your veggies and whisk your dressing ahead of time. Store them separately. Cook the pasta and corn just before assembling or combine everything a few hours before serving.
Garnish for Impact: A sprinkle of fresh cilantro, an extra crumble of cotija, or a lime wedge can make your salad look as good as it tastes.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Flavors often deepen overnight.
Reheating: This salad is best served chilled or at room temperature. Do not reheat traditionally, as it can make pasta mushy and alter dressing. If dry, stir in a tablespoon or two of milk, plain yogurt, or fresh lime juice to refresh.
Freezing: Do not recommend freezing. Mayonnaise-based dressing tends to separate and pasta can become mushy.