Mexican-Inspired Street Corn Pasta with Fresh Corn
Street Corn Pasta Salad is the perfect combination of creamy comfort and zesty, bright flavors that will light up your summer table. With sweet, blistered corn, a tangy lime dressing (it’s made with sour cream and mayo, yum!), and the mild heat of jalapeño, it’s a guaranteed crowd-pleaser. Plus, it can be enjoyed warm or straight out of the fridge, making for easy entertaining! 🙌🏻
If you’re not already familiar with cotija cheese, it’s similar to feta cheese–salty, crumbly, and delicious. You can also use queso fresco if preferred.
For more recipes worthy of summer cookouts and gatherings, try my grilled vegetable pearled couscous salad with basil, this watermelon, feta, and basil salad, or everyone’s favorite appetizer, slow-cooked cherry tomatoes with garlic and olive oil.
What You’ll Need
I recommend using a short pasta—something like rotini, bowtie, or penne–to make this street corn pasta salad.
And while fresh corn kernels are best in the summer, you can use frozen or canned corn as needed–just drain or pat dry before cooking. It helps that there’s lots of fresh veggies (red onion, scallions, and jalapeño) to add a bright, fresh flavor.
Directions
Full instructions can be found in the recipe card below.
Ari’s Best Tips!
This is honestly a very simple and straightforward recipe, so be sure to season everything really well. In fat, heavily salting your pasta water early is key.
For more heat, leave jalapeño seeds in. Of course, feel free to omit for less spice.
Letting the corn rest in the skillet before stirring helps it develop that golden color and also gives it a slightly smoky taste.
Serving Suggestions
Pair this Mexican street corn pasta salad with grilled chicken, fish, or even sheet pan steak fajitas to make it extra hearty. It’s also a brilliant potluck item or a star dish for a Mexican-inspired meal alongside tacos, quesadillas, or fajitas.
Consider pairing it with my salmon tacos with pineapple salsa or these black bean quesadillas with Pepper Jack cheese. And don’t forget a classic margarita (I always make mine with Cointreau!) to complete the meal!
Add this vibrant pasta salad to your next gathering, and watch how quickly it disappears. The irresistible mix of sweet, savory, and spicy flavors has a way of making everyone come back for seconds (and maybe even thirds). Enjoy!
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Street Corn Pasta Salad with Creamy Dressing
Ingredients
- 8 oz (225g) short pasta, such as fusilli, cavatappi, farfalle, or even ditalini
- 2 Tbsp olive oil
- 2 Tbsp (28g) unsalted butter
- ½ medium (60g) red onion, diced, about ½ cup
- 3 scallions, thinly sliced, white and green pars separated
- 1 jalapeño pepper (use poblano for less heat), finely chopped
- 1 tsp kosher salt, divided
- 4 ears of corn (450g), shucked (about 3 cups of kernels)
- 2 cloves of garlic, peeled and finely chopped
- ½ cup (115g) mayonnaise
- ¼ cup (60g) sour cream
- 1 medium lime, juiced, about 2 Tbsp
- 1-2 tsp chili powder (to taste)
- ¼ tsp cayenne pepper
- 2 oz (½ cup) Cotija or Queso Fresco cheese crumbled, plus more for serving
- ½ cup fresh cilantro leaves, finely chopped, plus more for serving
Instructions
- Cook the pasta. Bring a large pot of water to a rapid boil, then season generously with a few tablespoons of Kosher salt. Add 8oz pasta, then cook according to package directions until al dente (or 1 minute more, depending on your preference). Reserve about ½ cup of cooking water, then drain pasta in a colander.
- Sauté vegetables. While the pasta cooks, heat 2 Tbsp olive oil and 2 Tbsp butter in a large skillet over medium-high heat. When hot, add ½ cup diced red onion, the white parts of the scallion (reserve the green part), and chopped jalapeño. Season with ½ tsp kosher salt then cook, stirring occasionally, until softened, about 3-5 minutes.
- Sauté corn. Add corn kernels, season with remaining ½ tsp kosher salt, stir well, then cook for an additional 6-8 minutes, or until the corn begins to blister and take on a golden color. Stir in 2 chopped cloves of garlic, then cook 1 minute more.
- Make the dressing. In a large mixing bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream, 2 Tbsp lime juice, 2 tsp chili powder, and ¼ tsp cayenne pepper. If you want the dressing less creamy, add a splash of reserved pasta water.
- Toss together. To the pasta salad dressing, add cooked pasta, the sautéed corn mixture, reserved green onions, 2 oz cotija, and ½ cup chopped cilantro. Toss to evenly coat, then taste and adjust seasoning as needed.
- Serve! Transfer to a large serving bowl, then crumble a little extra cotija on top. Sprinkle with extra chili powder and fresh cilantro leaves, then enjoy!
Notes
- Nutrition facts assume 4 servings.
- Can be enjoyed hot, room temperature, or cold, straight out of the fridge.
- Added protein: Consider adding grilled chicken or shrimp.
- For extra spice, leave the jalapeño seeds in or use a spicier chile.
- You can easily increase the amount of pasta up to 12-16oz if you want.
- Make-ahead: This pasta salad is even better after a couple of hours in the fridge, so feel free to make it a day ahead of time. Just give it a good toss before serving.
- Store leftovers in an airtight container in the fridge for up to 3-5 days. If it thickens up too much, mix in a bit of lime juice or a splash of water before serving. I do not recommend freezing.
Nutrition
Photography by Katilin.
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