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Street Corn Pasta Salad

A vibrant and creamy pasta salad featuring roasted corn, fresh vegetables, and a tangy dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 400 g pasta Any type of pasta can be used.
  • 2 cobs roasted corn Freshly roasted for best flavor.
  • 3 pieces green onions Thinly sliced.
  • 1 piece shallot Finely minced.
  • 2 pieces jalapeños Adjust based on spice tolerance.
  • 1/2 cup cilantro Fresh, chopped.
  • 1 cup cotija cheese Crumble or grate before adding.
Dressing
  • 1 cup sour cream Can be substituted with vegan options.
  • 1/2 cup mayo Can be substituted with vegan options.
  • 3 cloves garlic Minced.
  • 1 piece lime Juice and zest needed.
  • 1 tsp smoked paprika
  • 1 tsp chili powder For extra flavor.
  • to taste salt and pepper

Method
 

Roasting Corn and Cooking Pasta
  1. Husk the corn and roast it in a pan with olive oil for 10-15 minutes, rotating occasionally.
  2. Once cooked, separate the kernels from the cob using a knife or peeler.
  3. Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente, then strain and set aside.
  4. Drizzle the cooked pasta with olive oil and toss to prevent sticking.
Preparation of Ingredients
  1. Thinly slice the green onions and finely mince the shallot, garlic, jalapeño, and cilantro.
  2. Crumble or grate the cotija cheese and zest and juice the lime.
Making the Dressing
  1. In a bowl, combine the sour cream, mayo, minced garlic, lime zest and juice, smoked paprika, chili powder, salt, and pepper.
Combining Ingredients
  1. In a large bowl, combine the cooked pasta, roasted corn, green onions, shallot, jalapeño, cilantro, and cotija cheese.
  2. Pour the dressing over the salad and mix well.
  3. Top with additional cotija cheese and fresh herbs if desired before serving.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Adjust jalapeños based on spice tolerance and add crispy tortilla strips for extra crunch.