What ingredients are typically used in Street Corn Pasta Salad?

Street Corn Pasta Salad usually includes ingredients like cooked pasta, grilled or roasted corn, mayonnaise, lime juice, cotija cheese, chili powder, cilantro, and sometimes jalapeños or green onions for added flavor and spice.

How do you make Street Corn Pasta Salad?

To make Street Corn Pasta Salad, cook your pasta al dente and let it cool. Grill or roast fresh corn until slightly charred, then cut it off the cob. Mix the pasta with corn, mayonnaise, lime juice, cotija cheese, chili powder, and cilantro. Season with salt and pepper to taste, then chill before serving.

Can Street Corn Pasta Salad be made ahead of time?

Yes, Street Corn Pasta Salad can be made ahead of time. Prepare the salad and refrigerate it for a few hours or overnight to allow the flavors to meld. However, it's best to add delicate herbs like cilantro just before serving to maintain freshness.

What is the best type of pasta to use for Street Corn Pasta Salad?

Short pasta shapes like rotini, penne, or bowtie work best for Street Corn Pasta Salad because they hold the dressing well and mix easily with the corn and other ingredients.

How spicy is Street Corn Pasta Salad typically?

The spiciness of Street Corn Pasta Salad can vary depending on the amount of chili powder or jalapeños used. Typically, it has a mild to moderate kick, but you can adjust the spice level to your preference by adding more or less chili powder or fresh peppers.

Is Street Corn Pasta Salad gluten-free?

Street Corn Pasta Salad is not inherently gluten-free because it contains regular pasta made from wheat. To make it gluten-free, substitute the pasta with a gluten-free variety such as rice pasta, corn pasta, or chickpea pasta.

Street Corn Pasta Salad: Your New Favorite Summer Side Dish 2026

Name: Street Corn Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: PT-493462H29M54S
Cuisine: Mexican
Ingredients: 1 pound short pasta (rotini, fusilli, or cavatappi); 4 cups fresh corn kernels (from 4-5 ears) or 16 oz frozen corn, thawed; 1 tablespoon olive oil; 1/2 cup mayonnaise; 1/2 cup sour cream or Mexican crema; 2 tablespoons fresh lime juice; 1 teaspoon chili powder, plus more for garnish; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper (optional); Salt and black pepper to taste; 1 cup crumbled cotija cheese (feta substitute); 1/2 cup finely chopped red onion; 1/2 cup chopped fresh cilantro; 1 jalapeño, seeds removed and finely diced

Street Corn Pasta Salad

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This vibrant pasta salad captures the iconic flavors of Mexican street corn. Sweet charred corn is tossed with al dente pasta in a creamy, smoky, and tangy dressing, then loaded with cotija cheese, cilantro, and jalapeño. It’s the ultimate crowd-pleasing side dish for summer gatherings.

Author: Harmony
Prep Time: 20min
Cook Time: 15min
Total Time: 35min plus chilling
Yield: 8 servings 1x
Category: dinner
Method: boiling, sautéing
Cuisine: Mexican

Ingredients

Scale

1 pound short pasta (rotini, fusilli, or cavatappi)
4 cups fresh corn kernels (from 4-5 ears) or 16 oz frozen corn, thawed
1 tablespoon olive oil
1/2 cup mayonnaise
1/2 cup sour cream or Mexican crema
2 tablespoons fresh lime juice
1 teaspoon chili powder, plus more for garnish
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
1 cup crumbled cotija cheese (feta substitute)
1/2 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1 jalapeño, seeds removed and finely diced

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Instructions

Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain, rinse briefly with cool water, and let drain well.
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook for 8-10 minutes, stirring occasionally, until golden and slightly charred. Let cool slightly.
In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and optional cayenne. Season generously with salt and black pepper.
To the bowl with the dressing, add the drained pasta, charred corn, cotija cheese, red onion, cilantro, and diced jalapeño.
Gently fold everything together until evenly coated. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

For best flavor, do not skip charring the corn. The salad tastes even better the next day. To lighten it, substitute Greek yogurt for half the mayo/sour cream. Add black beans or grilled chicken for extra protein.

Nutrition

Serving Size: 8
Calories: 380
Sugar: 6
Sodium: 450
Fat: 18
Saturated Fat: 5
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 45
Fiber: 4
Protein: 15
Cholesterol: 25

Find it online: https://www.homestyletable.com/street-corn-pasta-salad/