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Street Corn Pasta Salad

A vibrant and easy-to-make pasta salad featuring roasted corn, creamy dressing, and zesty flavors perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 400 g pasta Use your choice of pasta
  • 2 cobs roasted corn Husked and roasted
  • 3 pieces green onions Thinly sliced
  • 1 piece shallot Mince for flavor
  • 2 pieces jalapeños Chopped; adjust for spice preference
  • 1/2 cup cilantro Chopped for garnish
  • 1 cup cotija cheese Crumble for topping
  • 1 cup sour cream Creamy base for the dressing
  • 1/2 cup mayo Adds creaminess
  • 3 cloves garlic Minced for flavor
  • 1 piece lime Juice and zest for dressing
  • 1 tsp smoked paprika For enhanced flavor
  • 1 tsp chili powder
  • 1 tsp salt Adjust to taste
  • 1 tsp black pepper Freshly ground for seasoning

Method
 

Preparation
  1. Husk the corn and roast it in a pan with olive oil for 10-15 minutes, turning for even roasting. Once caramelized, slice the kernels off the cobs.
  2. Boil salted water and cook the pasta until al dente. Drain and drizzle with olive oil to prevent sticking.
  3. Prep the ingredients: thinly slice the green onions, mince the shallot, garlic, jalapeños, and cilantro. Crumble the cotija cheese and zest and juice the lime.
  4. Make the dressing by mixing sour cream, mayo, minced garlic, lime zest, lime juice, smoked paprika, chili powder, salt, and pepper.
Assembly
  1. In a large bowl, combine the pasta, roasted corn, green onions, shallot, jalapeños, cilantro, and cotija cheese.
  2. Pour the dressing over and mix well. Top with extra cotija cheese and herbs if desired.

Notes

Chill the salad for enhanced flavors. If cotija isn’t available, feta works well. For a vegan version, use plant-based sour cream and mayo.