why make this recipe
Street Corn Pasta Salad is a delightful dish that brings the flavors of summer right to your table. Combining the sweet and smoky taste of roasted corn with creamy dressing and fresh veggies, this salad is perfect for barbecues, picnics, or even a light dinner. It’s easy to make and satisfies both your hunger and taste buds.
how to make Street Corn Pasta Salad
Ingredients:
- about 400g of pasta
- 2 roasted corn cobs
- 3 green onions
- 1 shallot
- 2 jalapeno peppers
- 1/2 cup cilantro
- 1 cup cotija cheese
- 1 cup sour cream
- 1/2 cup mayo
- 3 cloves garlic
- juice and zest of 1 lime
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt & pepper
Directions:
- Start by husking your corn and roasting it. You can fry it on a pan with olive oil for about 10-15 minutes. Remember to rotate the corn every couple of minutes. Once cooked, use a knife or peeler to separate the kernels from the cob.
- Meanwhile, bring a pot of salted water to a boil. Add in your pasta and cook until al dente. Once done, strain it and set it aside. (Tip: drizzle some olive oil on the pasta and toss it gently to prevent sticking.)
- Prep your other ingredients by thinly slicing the green onions, finely mincing the shallot, garlic, jalapeno, and cilantro. Crumble or grate the cotija cheese, and zest and juice 1 lime.
- To make the dressing, combine sour cream, mayo, minced garlic, lime zest and juice, smoked paprika, chili powder, salt, and pepper in a bowl.
- Now, it’s time to assemble your salad! In a large bowl, add your cooked pasta, roasted corn, green onions, shallot, jalapeno, cilantro, and cotija cheese. Pour the dressing over the top and mix everything well. For a beautiful finish, top with more cotija and fresh herbs if you like. Enjoy!
how to serve Street Corn Pasta Salad
This pasta salad is best served chilled or at room temperature. It makes a great side dish for grilled meats or can be enjoyed as a main dish. You can also garnish it with extra cilantro or a sprinkle of chili powder for added flavor.
how to store Street Corn Pasta Salad
To store your Street Corn Pasta Salad, keep it in an airtight container in the fridge. It will stay fresh for up to three days. Before serving leftovers, give it a good stir as the dressing may settle.
tips to make Street Corn Pasta Salad
- Use fresh corn for the best flavor, but frozen corn works if you’re short on time.
- Feel free to adjust the spice level by adding more or less jalapeno according to your taste.
- For a little zest, add some lime wedges on the side when serving.
variation
You can customize this salad by adding other veggies like bell peppers or tomatoes, or even some grilled chicken or shrimp for extra protein.
FAQs
Q: Can I make this salad ahead of time?
A: Yes! You can prepare it a few hours in advance. Just wait to add the dressing until shortly before serving to keep the pasta from getting too soggy.
Q: What type of pasta is best to use?
A: Any pasta works, but short shapes like rotini or farfalle hold the dressing and other ingredients well.
Q: Can I use a different type of cheese?
A: Absolutely! If you can’t find cotija cheese, feta makes a great substitute, adding a salty flavor that complements the other ingredients perfectly.
Street Corn Pasta Salad
Ingredients
Pasta and Corn
- 400 g about 400g of pasta Use short pasta shapes like rotini or farfalle.
- 2 cobs 2 roasted corn cobs Fresh corn is preferred but frozen can be used.
Vegetables
- 3 3 green onions Thinly sliced.
- 1 1 shallot Finely minced.
- 2 2 jalapeno peppers Adjust spice level to taste.
- 1/2 cup 1/2 cup cilantro Fresh cilantro for garnish.
Dressing Ingredients
- 1 cup 1 cup cotija cheese Can substitute with feta cheese.
- 1 cup 1 cup sour cream
- 1/2 cup 1/2 cup mayo
- 3 cloves 3 cloves garlic Minced.
- 1 juice and zest of 1 lime
- 1 tsp 1 tsp smoked paprika
- 1 tsp 1 tsp chili powder
- 1 tsp 1 tsp salt & pepper To taste.
Instructions
Preparation
- Husk the corn and roast it in a pan with olive oil for about 10-15 minutes, rotating every couple of minutes.
- Once cooked, use a knife or peeler to separate the kernels from the cob.
- Bring a pot of salted water to a boil. Cook the pasta until al dente, strain, and set aside. Drizzle with olive oil to prevent sticking.
- Prepare the other ingredients by slicing green onions, and mincing shallot, garlic, jalapeno, and cilantro.
- Crumble or grate cotija cheese, and zest and juice 1 lime.
Making the Dressing
- Combine sour cream, mayo, minced garlic, lime zest and juice, smoked paprika, chili powder, salt, and pepper in a bowl.
Assembly
- In a large bowl, add the cooked pasta, roasted corn, green onions, shallot, jalapeno, cilantro, and cotija cheese.
- Pour the dressing over the top and mix everything well.
- Optionally, top with more cotija and fresh herbs before serving.