If you’re searching for a vibrant, creamy, and utterly crave-worthy salad that’s bursting with flavor, this Street Corn Pasta Salad Recipe is about to become your new favorite. Combining the smoky sweetness of charred corn with a zesty, tangy dressing and the richness of creamy avocado and cotija cheese, every bite sings with lively textures and bold tastes. It’s the perfect play on traditional street corn, transformed into a refreshing and hearty pasta salad that’s ideal for summer barbecues, potlucks, or simply brightening up your weeknight meals.
Ingredients You’ll Need
This Street Corn Pasta Salad Recipe comes together with simple, fresh ingredients that each play a crucial role. From the tender pasta that carries all the vibrant flavors, to the punchy spices that bring warmth and depth, every ingredient is essential. Get ready for a delicious mix of colors, textures, and tastes that will brighten your plate and your palate.
- 8 oz of pasta (e.g., rotini or penne): A sturdy shape that holds the creamy dressing beautifully.
- 1 cup fresh or frozen corn kernels: Adds natural sweetness and texture, especially when lightly charred.
- 1 tablespoon olive oil: For sautéing and adding a silky finish to the corn.
- 1/4 cup mayonnaise: Provides creaminess and tang that binds the salad.
- 1/4 cup sour cream: Balances the flavors with a smooth, slightly tangy note.
- Juice of 1 lime: Injects a refreshing citrus brightness that ties everything together.
- 1 teaspoon chili powder: Brings a subtle smoky heat without overpowering.
- 1/2 teaspoon garlic powder: Adds a warm, savory depth to the dressing.
- 1/2 teaspoon cumin: Introduces an earthy undertone that complements the corn perfectly.
- Salt and pepper to taste: Essential for highlighting all the individual flavors.
- 1/2 cup crumbled cotija cheese (or feta): Offers a salty, crumbly contrast that’s signature to street corn.
- 1/4 cup chopped fresh cilantro: A burst of herbal freshness to brighten each bite.
- 1 small jalapeño, deseeded and diced: If you like a little kick, this fresh heat hits just right.
- 1/4 cup diced red onion: Adds crunch and sharpness, balancing the creamy elements.
- 1 avocado, diced: Creamy and rich, it softens the salad and adds a luscious texture.
- Optional: Hot sauce for added spice: Customize the heat level to your liking.
How to Make Street Corn Pasta Salad Recipe
Step 1: Cook the Pasta
Start by boiling your chosen pasta according to the package directions until perfectly al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking and cool it down, which helps it stay firm when tossed with the dressing later.
Step 2: Char the Corn
While the pasta cooks, heat olive oil in a skillet over medium heat. Add the corn kernels and sauté them just long enough to get a little char and caramelization, about 3 to 5 minutes. This step really brings out the authentic smoky flavor characteristic of street corn and adds incredible depth to your salad.
Step 3: Prepare the Dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, cumin, salt, and pepper. This creamy, tangy dressing is the heart of the salad, perfectly balancing spice, citrus, and richness to coat every other ingredient.
Step 4: Combine the Salad Ingredients
Add the cooled pasta and charred corn to the dressing bowl, followed by freshly chopped cilantro, diced jalapeño, red onion, and crumbled cotija cheese. Toss everything gently but thoroughly to ensure that each bite bursts with flavor and texture.
Step 5: Fold in the Avocado
Carefully fold in the diced avocado to keep its shape and creamy texture intact. This ingredient gives the salad a sumptuous, melt-in-your-mouth quality that contrasts beautifully with the crunchy corn and onions.
Step 6: Adjust Seasoning and Spice
Give your salad a taste and add more salt, pepper, or optional hot sauce as desired. Personalizing the spice level here makes this Street Corn Pasta Salad Recipe truly your own.
Step 7: Chill for Flavor
Cover the salad and refrigerate it for at least 30 minutes. This resting time allows the flavors to blend and intensify, making your salad even more delicious when served.
Step 8: Final Touches Before Serving
Give the salad a gentle stir to redistribute any settled dressing and garnish with extra cilantro leaves and cotija cheese if you like. Now it’s ready to impress at any table!
How to Serve Street Corn Pasta Salad Recipe
Garnishes
Elevate your salad with a final sprinkle of freshly crumbled cotija cheese and chopped cilantro just before serving. A wedge of lime on the side adds a lively citrus option for guests to brighten their bites. You can even add thinly sliced jalapeño rounds for extra color and a fresh kick if you want to up the heat.
Side Dishes
This salad shines as a star side dish alongside grilled chicken, shrimp, or steak. It’s the perfect partner to smoky barbecued meats or a fresh garden salad for a lighter meal. Pairing it with warm corn tortillas transforms it into a festive, summery feast.
Creative Ways to Present
Serve your Street Corn Pasta Salad Recipe in colorful bowls or mason jars for a charming picnic presentation. Layering it with a bit of extra cheese and cilantro on top can make it look like a vibrant fiesta on the plate. For parties, try individual servings in small bowls or cups to make it easy and fun to enjoy.
Make Ahead and Storage
Storing Leftovers
Store any leftover Street Corn Pasta Salad in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld beautifully, but for best texture, add avocado fresh before serving if possible.
Freezing
Because of the creamy dressing and fresh ingredients like avocado and cilantro, this salad does not freeze well. It’s best to enjoy it fresh or within a few days refrigerated rather than freezing.
Reheating
Since this is a cold pasta salad, reheating is not recommended. If you want it slightly less chilled, just let it sit at room temperature for about 15 minutes before serving, but keep it cool enough to maintain its fresh flavors.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While rotini or penne work wonderfully due to their shape and texture, any short pasta like fusilli or farfalle will also hold the dressing nicely and work well in this salad.
Is it okay to use canned corn instead of fresh or frozen?
You can use canned corn if needed, but fresh or frozen corn that you sauté and char adds much more flavor and texture. If using canned, drain it well and consider giving it a quick sauté to enhance the taste.
Can I make this recipe vegan?
Yes! Substitute the mayonnaise and sour cream with vegan alternatives, and swap cotija cheese for a plant-based cheese or nutritional yeast. The flavors will remain vibrant and satisfying.
How spicy is the jalapeño in this salad?
The jalapeño provides a mild to moderate heat, especially if you remove the seeds. It adds a nice kick without overwhelming the other flavors. Adjust to your heat preference or omit if you prefer no spice.
Can this salad be served warm?
This Street Corn Pasta Salad Recipe is best served chilled or at room temperature. Serving it warm can change the texture and dull some of the fresh flavors that make it so irresistible.
Final Thoughts
If you’re looking to add some excitement to your pasta salad game, this Street Corn Pasta Salad Recipe is a total winner. It’s loaded with bold flavors, fresh ingredients, and a little smoky magic that will have everyone asking for seconds. Whether for a backyard BBQ or a simple lunch, this salad truly embodies comfort with a twist, so don’t wait to give it a try and watch it become a new staple in your kitchen!
Print
Street Corn Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes plus 30 minutes chilling
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
This vibrant Street Corn Pasta Salad combines the smoky sweetness of charred corn with the creamy tanginess of a lime-spiced dressing, perfectly tossed with pasta, fresh vegetables, and crumbled cotija cheese. It’s a delightful dish that balances textures and flavors, making it a refreshing and satisfying salad ideal for summer gatherings or easy weeknight meals.
Ingredients
Pasta and Corn
- 8 oz pasta (rotini or penne)
- 1 cup fresh or frozen corn kernels
- 1 tablespoon olive oil
Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- Juice of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Add-Ins
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro
- 1 small jalapeño, deseeded and diced
- 1/4 cup diced red onion
- 1 avocado, diced
- Optional: Hot sauce for added spice
Instructions
- Cook the pasta: Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
- Char the corn: Heat olive oil in a large skillet over medium heat. Add the corn kernels and sauté for 3-5 minutes until slightly charred and fragrant. Remove from heat and let cool.
- Prepare the dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, cumin, salt, and pepper until smooth and well combined.
- Combine salad ingredients: Add the cooked pasta, charred corn, chopped cilantro, diced jalapeño, diced red onion, and cotija cheese into the bowl with the dressing. Toss gently until everything is evenly coated.
- Add avocado: Fold in the diced avocado carefully to avoid mashing it, maintaining its texture in the salad.
- Adjust seasoning: Taste the salad and adjust salt and pepper as needed. Add hot sauce if desired for extra heat and toss again gently.
- Chill: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together for a more balanced taste.
- Serve: Before serving, give the salad a gentle stir and garnish with additional cilantro and cotija cheese if desired for an inviting presentation.
Notes
- For a vegetarian option, ensure the mayonnaise and sour cream are vegetarian-friendly.
- Use fresh corn when in season for the best flavor, or high-quality frozen corn as a substitute.
- Deseed the jalapeño completely if you prefer less heat.
- Serve chilled or at room temperature depending on preference.
- This salad holds well in the refrigerator for up to 2 days but is best eaten fresh due to the avocado.
- Hot sauce is optional and can be adjusted to suit your spice tolerance.
