Easy Street Corn Pasta Salad Recipe for Summer
Street corn pasta salad recipe: a vibrant dish blending Mexican street corn flavors with creamy pasta, cilantro, lime, and a hint of spice for a delightful experience.
Equipment
- The following kitchen tools are recommended for preparing the street corn pasta salad recipe:
- Large pot
- Colander
- Grill or grill pan (or oven)
- Sharp Knife
- Large Mixing Bowl
- Whisk
- Measuring cups and spoons
- Cutting board
Ingredients
- 1 pound gluten-free pasta (rotini, shells, or elbow macaroni)
- 4 ears of corn, husks removed
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice, plus more to taste
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: 1 jalapeo, seeded and minced (for extra heat)
Instructions
- Step 1: Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process. Set aside.
- Step 2: Char the Corn: Preheat a grill or grill pan to medium-high heat. Grill the corn, turning occasionally, until kernels are lightly charred on all sides, about 8-10 minutes. Alternatively, roast the corn in a preheated oven at 400F (200C) for 15-20 minutes, turning halfway through. Once cooled slightly, cut the kernels off the cob using a sharp knife.
- Step 3: Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), cotija cheese, cilantro, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. Add minced jalapeo, if desired.
- Step 4: Combine Ingredients: Add the cooked pasta and charred corn kernels to the bowl with the dressing. Toss gently to combine, ensuring that the pasta and corn are evenly coated.
- Step 5: Chill and Serve: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Before serving, taste and adjust seasonings as needed, adding more lime juice, salt, or chili powder to your preference. Garnish with additional crumbled cotija cheese and chopped cilantro. Serve chilled. Optional Tips and Substitutions: For a vegan version, substitute vegan mayonnaise and plant-based sour cream. Nutritional yeast can mimic the cheesy flavor of cotija. Add grilled bell peppers or black beans for extra heartiness and flavor. For a spicier kick, leave the seeds in the minced jalapeo or add a pinch of cayenne pepper to the dressing.
Notes
Variations
This street corn pasta salad recipe is highly adaptable. Several variations can be explored to suit different preferences and dietary needs:
- Ingredient Swaps: Substitute different types of cheese, such as queso fresco or Monterey Jack, for cotija. Add black beans or diced avocado for added texture and flavor. For protein, consider incorporating grilled chicken, shrimp, or chorizo.
- Regional Twists: Incorporate Southwestern flavors by adding diced bell peppers, poblano peppers, or a dash of hot sauce. Experiment with different herbs, such as epazote or Mexican oregano, for a more authentic Mexican taste.
- Dietary Adjustments: To make it vegan, use vegan mayonnaise, plant-based sour cream, and nutritional yeast to mimic the cheese flavor. Gluten-free pasta ensures the recipe remains suitable for those with gluten sensitivities. A lighter version can be achieved by using a yogurt-based dressing instead of mayonnaise.
Serving Suggestions
Street corn pasta salad is an ideal side dish for barbecues, picnics, and potlucks. It complements grilled meats, tacos, and other Mexican-inspired dishes. It can also be served as a light lunch or dinner option, especially during warm weather. The salad is best served chilled, allowing the flavors to meld together. Garnishing with extra cotija cheese and fresh cilantro before serving enhances the visual appeal and flavor.
Storage Tips
To preserve freshness, store the street corn pasta salad in an airtight container in the refrigerator. It is best consumed within 3-4 days. Over time, the pasta may absorb some of the dressing, so adding a little extra lime juice or mayonnaise before serving can help restore its creamy texture. Freezing is not recommended, as the pasta and mayonnaise-based dressing may change texture upon thawing.
Frequently Asked Questions
- Question 1: Can the salad be made ahead of time?
Yes, the salad can be prepared a day in advance. Storing it in the refrigerator allows the flavors to meld together. - Question 2: How can the spice level be adjusted?
The spice level can be adjusted by controlling the amount of chili powder and jalapeo used. For a milder flavor, reduce or omit the chili powder and remove the seeds from the jalapeo. - Question 3: Is it possible to grill the corn directly on the cob?
Yes, grilling the corn directly on the cob is a great way to enhance its smoky flavor. Be sure to soak the corn in water for about 30 minutes before grilling to prevent the husks from burning too quickly. - Question 4: Can other vegetables be added to the recipe?
Absolutely. Grilled bell peppers, zucchini, or red onion can be added to the salad for extra flavor and nutrients.