Street Corn Pasta Salad
A summer-ready pasta salad featuring charred sweet corn, a tangy creamy dressing, and a crumbly finish that makes it a perfect side dish for potlucks.
Ingredients
Pasta and Corn
- 400 g pasta (penne, fusilli, or cavatappi recommended) Choose a ridged or twisted shape for better dressing adherence.
- 2 cobs roasted corn, kernels removed Charred corn gives the salad a sweet-smoky flavor.
Aromatics
- 3 pieces green onions, thinly sliced
- 1 piece shallot, finely minced
- 2 pieces jalapeños, finely minced (seeds optional) Remove seeds for less heat.
- 1/2 cup cilantro, finely chopped
- 3 cloves garlic, minced
Dressing
- 1 cup sour cream Use full-fat for the best mouthfeel.
- 1/2 cup mayonnaise Good-quality mayo is recommended.
- 1 piece lime, juice and zest
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt Plus pepper to taste.
Finishing Touches
- 1 cup cotija cheese, crumbled Can substitute with feta for a similar taste.
- Olive oil for roasting and tossing
Instructions
Roast the Corn
- Husk the corn and heat a skillet over medium-high heat with a splash of olive oil. Fry the ears, turning occasionally, for 10–15 minutes until the kernels are charred.
- Let cool slightly, then slice the kernels off the cob into a bowl.
Cook the Pasta
- Bring a large pot of salted water to a rolling boil and add the pasta. Cook to al dente according to package directions; drain.
- Toss the drained pasta with a tablespoon of olive oil to prevent sticking.
Prep Aromatics and Cheese
- Slice the green onions, mince the shallot and jalapeños, chop the cilantro, mince the garlic, and crumble the cotija cheese.
Make the Dressing
- Whisk together sour cream, mayo, minced garlic, lime zest and juice, smoked paprika, chili powder, salt, and pepper until smooth.
- Taste and adjust lime or salt to achieve the desired flavor.
Assemble the Salad
- In a large bowl, combine roasted corn, most of the cotija, and cooked pasta.
- Pour the dressing over and fold gently until everything is coated.
- Stir in green onions, shallot, jalapeños, and cilantro. Top with remaining cotija and serve chilled or at room temperature.
Notes
Store in an airtight container in the refrigerator for 3–4 days. For best flavor, cool the salad quickly before refrigerating.