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Street Corn Pasta Salad

A delightful pasta salad that combines the smoky, sweet flavors of street corn with pasta, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 400 g 400g of pasta Any pasta of your choice.
  • 2 cobs 2 roasted corn cobs Roasted until charred for smokiness.
  • 3 pieces 3 green onions Sliced.
  • 1 piece 1 shallot Minced.
  • 2 pieces 2 jalapeños Minced, adjust for spice preference.
  • 1/2 cup 1/2 cup cilantro Chopped.
Dressing
  • 1 cup 1 cup sour cream For creaminess.
  • 1/2 cup 1/2 cup mayo Adjust for preference.
  • 3 cloves 3 cloves garlic Minced.
  • 1 piece Juice and zest of 1 lime For acidity.
  • 1 tsp 1 tsp smoked paprika Smoky flavor.
  • 1 tsp 1 tsp chili powder Adjust for spice preference.
  • 1 tsp 1 tsp salt
  • 1 tsp 1 tsp pepper
Cheese
  • 1 cup 1 cup cotija cheese Crumbled.

Method
 

Preparation
  1. Husk the corn and roast it in a pan with olive oil for 10-15 minutes. Once done, remove the kernels from the cob.
  2. Boil the pasta in salted water until al dente. Drain and set aside.
  3. Prepare the other ingredients: slice green onions, mince shallot, garlic, jalapeños, and cilantro, and crumble the cotija cheese. Zest and juice the lime.
Dressing Preparation
  1. Make the dressing by combining sour cream, mayo, minced garlic, lime zest and juice, smoked paprika, chili powder, salt, and pepper.
Mixing
  1. In a large bowl, mix the cooked pasta with roasted corn, green onions, shallot, jalapeño, cilantro, and cotija cheese.
  2. Pour the dressing over and mix well.
Chill and Serve
  1. Chill in the fridge for some time before serving to enhance the flavors.
  2. Enjoy with grilled chicken or shrimp for added protein!

Notes

This salad can be made ahead. If storing leftovers, keep in an airtight container for 3-5 days. Add dressing just before serving for best texture.