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Street Corn Pasta Salad Recipe

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4.6 from 546 reviews

A flavorful and refreshing Street Corn Pasta Salad combining tender pasta with grilled corn, fresh vegetables, creamy dressing, and tangy cotija cheese, perfect for summer gatherings or a light meal.

Ingredients

Pasta and Vegetables

  • 8 oz pasta (shells or rotini preferred)
  • 2 cups fresh corn kernels (grilled or roasted)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced

Dressing

  • Juice of 2 limes
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Topping

  • 1/2 cup cotija cheese, crumbled (or feta)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool and stop the cooking process.
  2. Prepare the Corn: Grill or roast fresh corn until slightly charred. Allow it to cool, then carefully cut the kernels off the cob.
  3. Mix the Dressing: In a large bowl, whisk together the lime juice, mayonnaise, sour cream, chili powder, salt, and pepper until smooth and creamy.
  4. Combine Ingredients: In a large mixing bowl, combine the cooked pasta, grilled corn kernels, halved cherry tomatoes, finely chopped red onion, chopped cilantro, and diced avocado.
  5. Add Dressing: Pour the prepared dressing over the pasta mixture. Gently toss everything together until well coated without mashing the avocado.
  6. Add Cheese: Sprinkle the crumbled cotija cheese evenly over the salad and gently fold it in to distribute the flavor.
  7. Chill: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
  8. Adjust Seasoning: Taste the chilled salad before serving and adjust the salt and pepper if needed.
  9. Serve: Transfer the salad to a serving bowl and garnish with additional cilantro or cotija cheese as desired for a fresh, vibrant presentation.

Notes

  • For a vegetarian option, omit cotija cheese or substitute with a plant-based cheese.
  • Grilled or roasted corn adds a smoky flavor, but boiled corn can be used as an alternative.
  • Prepare the salad a few hours ahead to enhance flavor integration.
  • This salad keeps well in the refrigerator for up to 2 days but is best enjoyed fresh to preserve avocado texture.
  • Adjust chili powder to taste for desired spiciness level.
  • Use a neutral oil like avocado or olive oil to add richness if desired by mixing a tablespoon into the dressing.

Find it online: https://forkvista.com/street-corn-pasta-salad-recipe/