Street Corn Pasta Salad with Creamy Dressing
If you love the bold, smoky flavors of Mexican street corn, then this street corn pasta salad will be your new go-to dish! Creamy, tangy, and loaded with the perfect blend of spice, charred sweetness, and refreshing herbs, this pasta salad is a vibrant and satisfying addition to any meal. Whether you serve it as a side at your next cookout or make it a hearty lunch, this dish is sure to impress!
Servings: 4 -6 servings
Calories: 475kcal
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
Calories: 475kcal | Carbohydrates: 51g | Protein: 11g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 995mg | Potassium: 268mg | Fiber: 3g | Sugar: 4g | Vitamin A: 817IU | Vitamin C: 13mg | Calcium: 122mg | Iron: 1mg
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