Street Corn Pasta Salad Recipe
Introduction
This Street Corn Pasta Salad combines the smoky, tangy flavors of classic street corn with tender pasta for a refreshing and satisfying dish. It’s perfect for summer gatherings or as a flavorful side any time of the year.
Ingredients
- 8 ounces pasta
- 1 cup corn kernels
- ½ cup mayonnaise
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon chili powder
Instructions
- Step 1: Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
- Step 2: In a large bowl, combine the cooled pasta, corn kernels, mayonnaise, Parmesan cheese, chopped cilantro, lime juice, and chili powder. Mix well to evenly coat everything with the dressing.
Tips & Variations
- For a smoky flavor, char the corn on a grill before mixing it into the salad.
- Add diced jalapeños for extra heat and crunch.
- Use Greek yogurt instead of mayonnaise for a lighter dressing.
- Sprinkle extra Parmesan cheese and cilantro on top before serving for added garnish.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. This salad is best served chilled but can be enjoyed at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn for this recipe?
Yes, frozen corn works well—just thaw and drain before adding it to the salad.
Is this salad suitable for meal prep?
Absolutely! It holds up well in the fridge and makes a great make-ahead side or light lunch.
PrintStreet Corn Pasta Salad Recipe
This vibrant Street Corn Pasta Salad combines the smoky, tangy flavors of traditional Mexican street corn with tender pasta, creating a refreshing and easy-to-make side dish. Perfect for barbecues, potlucks, or a quick weeknight meal, it blends sweet corn, creamy mayonnaise, zesty lime juice, and a touch of chili powder for a flavorful twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Mexican-American
- Diet: Vegetarian
Ingredients
Pasta
- 8 ounces pasta (elbow macaroni or rotini recommended)
Corn and Salad Components
- 2 cups corn kernels (fresh, grilled or roasted preferred)
- ½ cup mayonnaise
- ½ cup grated Parmesan cheese
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon chili powder
- Salt to taste
- Black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta completely.
- Prepare the Corn Mixture: If using fresh corn, grill or roast the corn until slightly charred for added flavor. Cut the kernels off the cob and place in a large mixing bowl.
- Make the Dressing: In a separate small bowl, combine the mayonnaise, grated Parmesan cheese, chopped cilantro, lime juice, chili powder, salt, and black pepper. Stir well until smooth and evenly mixed.
- Combine Salad: Add the cooled pasta to the bowl with the corn kernels. Pour the dressing over the pasta and corn mixture. Toss everything together thoroughly to coat all ingredients evenly with the creamy dressing.
- Chill and Serve: Cover the pasta salad and refrigerate for at least 30 minutes before serving to allow flavors to meld together. Serve cold or at room temperature as a side dish or light main course.
Notes
- For extra smoky flavor, char the corn directly on a grill or use canned roasted corn in a pinch.
- Adjust chili powder to taste depending on your preferred spice level.
- Garnish with extra cilantro or crumbled cotija cheese for an authentic street corn touch.
- This salad can be made a day ahead and stored in the refrigerator for up to 2 days.
Keywords: street corn pasta salad, Mexican pasta salad, summer salad, corn salad, easy side dish, pasta salad with corn
