Street Corn Pasta Salad: A Flavorful Twist on Classic Summer Sides
Charred kernels and lime unite in a creamy dish that steals the spotlight at gatherings.
If you love the vibrant, smoky, and creamy flavors of Mexican street corn, you’ll be delighted by this street corn pasta salad, a dish that seamlessly blends the irresistible elements of elote with tender pasta for the ultimate cookout side. Whether for barbecues, picnics, or family dinners, this salad stands out for its bold tastes, satisfying textures, and ease of preparation. Packed with charred corn, peppers, lime, and Cotija cheese, it’s a modern classic that’s sure to become a staple at any gathering.
Why You’ll Love Street Corn Pasta Salad
- Bold, layered flavors: Smoky charred corn, creamy mayo, tangy lime, cheesy Cotija, and fresh cilantro create a dish that bursts with flavor.
- Flexible and easy: Simple to prepare, customizable with various mix-ins, and excellent for making ahead.
- Crowd-pleasing: Perfect for potlucks, picnics, and summer barbecues.
- Meal prep friendly: Remains fresh for days, making leftovers a treat rather than a chore.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Kosher salt | 2 tsp (plus more for pasta water) | Seasoning |
| Ditalini pasta | 1 lb | Short, tube-shaped pasta |
| Vegetable oil | 1 Tbsp | For sautéing |
| Corn | 6 ears (kernels cut off, 4-5 cups) | Charred for flavor |
| Poblano pepper | 1, diced | Mild heat, smoky flavor |
| Green onions | 6, thinly sliced (whites and greens separated) | Fresh, crunchy |
| Black pepper | 1 tsp | Seasoning |
| Garlic cloves | 2, finely chopped | Aromatic depth |
| Mayonnaise | 1 cup | Creamy base |
| Crema or sour cream | 1 cup | Mild tang |
| Limes | Zest and juice of 3 | Bright citrus flavor |
| Cotija cheese | 1 cup (about 4 oz), crumbled | Salty, crumbly |
| Cilantro | 1 cup, chopped (+ more to serve) | Fresh herb |
| Chili powder | 2 tsp | Smoky heat |
| Hot sauce | Optional | For extra heat |
Step-by-Step Directions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add ditalini pasta and cook for one minute longer than package instructions for a slightly softer texture. Drain and rinse the pasta with cold water to halt cooking and cool it down for salad assembly. - Char the Vegetables:
Heat vegetable oil in a large cast-iron or stainless steel skillet over medium-high. Add corn kernels, diced poblano pepper, and the white parts of the green onions. Season with 1 teaspoon salt and ½ teaspoon black pepper. Cook, stirring occasionally, until the corn begins to char (about 5–7 minutes). Stir in chopped garlic and cook briefly (about 1 minute), then remove from heat.
Transfer this mixture to a large bowl and let cool for about 5 minutes. - Prepare the Dressing:
Add mayonnaise, crema or sour cream, lime zest and juice, remaining salt and pepper to the cooled corn mixture. Gently fold to combine into a creamy, tangy base. - Mix the Salad:
Add crumbled Cotija cheese, chopped cilantro, chili powder, pasta, and the green parts of the green onions. Fold everything together until well coated and evenly distributed. - Finish and Serve:
Sprinkle with extra cilantro. Drizzle with hot sauce if desired, and serve chilled or at room temperature.
Serving Tips & Variations
- Make ahead: Prepare in advance and store in the fridge for up to four days. Ideal for busy schedules and meal prep.
- Substitutions: Queso fresco or feta may be used in place of Cotija for similar texture and taste.
- Customize your veggies: Add grilled zucchini, bell peppers, or even black beans for extra color and nutrition.
- Spicy boost: Mix in jalapeño or a dash of cayenne for more heat.
- Gluten-free option: Swap in chickpea, lentil, or rice-based pasta for a gluten-free version.
How to Make Ahead & Store
- To make ahead, keep the salad in an airtight container in the refrigerator. The flavors meld and deepen over time, making it even tastier.
- For optimal texture, reserve a small portion of the dressing to stir in right before serving. This keeps the salad creamy and prevents drying.
- Street corn pasta salad lasts up to 4 days in the fridge. If needed, add an extra splash of lime juice and a sprinkle of Cotija to refresh leftovers.
Frequently Asked Questions (FAQs)
Q: Can I use frozen or canned corn instead of fresh?
A: Yes! Frozen or canned corn works well and saves prep time. Just be sure to cook and char it in a hot skillet for that essential smoky flavor.
Q: What’s the best pasta shape for this salad?
A: Short shapes like ditalini, rotini, or elbows work best to catch the dressing and mix-ins evenly.
Q: Can I prepare this salad ahead of time?
A: Absolutely. It’s a great make-ahead side dish, staying fresh and flavorful for up to 4 days when refrigerated.
Q: Is there a substitute for Cotija cheese?
A: Queso fresco or feta cheese can stand in for Cotija, offering similar texture and saltiness.
Q: How can I make the salad spicier?
A: Add diced jalapeño, more chili powder, or a dash of hot sauce to increase the heat to your liking.
Nutritional Highlights
This salad is a source of protein, healthy fats, and vibrant vegetables. Cotija and crema provide calcium, while corn adds natural sweetness and dietary fiber. Adjust mayo and cheese portions for a lighter version.
Expert Tips for Perfect Street Corn Pasta Salad
- Char the corn: The high heat caramelizes natural sugars and imparts a deep, smoky flavor—don’t skip this step, even if using canned or frozen corn!
- Keep your pasta al dente: This ensures texture contrast and prevents a mushy salad.
- Use fresh lime zest and juice: The bright acidity balances creaminess and enhances all flavors.
- Fold gently: To avoid breaking up pasta and maintain a creamy consistency, use a soft spatula for mixing.
- Garnish: Always finish with extra cilantro and Cotija for a punch of color and flavor.
What others are reading
Pairings and Occasions
- Perfect with grilled meats: Serve alongside grilled chicken, steak, or burgers.
- Potluck staple: Its striking flavors and creamy texture make it a standout at gatherings.
- Lunch or light dinner: Hearty enough for a meal with some added avocado or black beans.
Choose Your Garnishes
- Extra Cotija or feta cheese
- Fresh cilantro sprigs
- Lime wedges for squeezing
- Drizzle of hot sauce
- Chili powder sprinkle
Street Corn Pasta Salad Recipe Variations
- Vegan version: Replace crema and mayo with plant-based alternatives; use vegan cheese or omit.
- Low-carb: Substitute pasta with spiralized zucchini, squash, or cauliflower ‘rice.’
- Extra protein: Stir in grilled chicken, shrimp, or black beans.
- Nutty crunch: Add toasted pepitas (pumpkin seeds) for an extra layer of texture.
Praise for Street Corn Pasta Salad
Home cooks consistently rave about how quickly this salad disappears at outdoor gatherings. Its combination of sweet, charred corn, rich crema, and salty Cotija satisfies both traditional and adventurous palates. The ease of preparation means you can make large batches for a crowd—or simply enjoy leftovers throughout the week.
Street Corn Pasta Salad: Final Thoughts
This street corn pasta salad harmonizes the best of Mexican elote with the familiar comfort of pasta salad. Its distinctive flavor, versatility, and make-ahead convenience ensure it will be a recurring favorite in your kitchen. The salad shines with fresh ingredients, lends itself to countless variations, and complements a wide variety of main dishes and occasions. Try your own add-ins and tailored tweaks, and enjoy the zesty, creamy magic that makes this dish truly unforgettable.
Frequently Asked Questions (FAQs)
Q: How long does street corn pasta salad last?
A: Up to 4 days in an airtight container in the fridge. Stir in extra dressing or lime juice before serving if needed.
Q: Do I need a cast-iron skillet?
A: Cast-iron is best for charring, but any heavy skillet will do. The key is high heat and dry cooking to caramelize the corn.
Q: Can I freeze street corn pasta salad?
A: Not recommended; creamy dressings and fresh vegetables tend to lose texture after freezing.
Q: Can I make this gluten-free?
A: Yes, simply use certified gluten-free pasta.
Q: Is it vegetarian?
A: Yes, no meat required. For vegan adaptation, use non-dairy mayo and cheese.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a65081082/street-corn-pasta-salad-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a46990464/taco-pasta-salad-recipe/
- https://midwestfoodieblog.com/mexican-street-corn-pasta-salad/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g39028166/pasta-salad-recipes/
- https://www.youtube.com/watch?v=MP_ZWmOyTuk
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