Street Corn Pasta Salad Recipe
Introduction
This Street Corn Pasta Salad is a vibrant and flavorful twist on a classic favorite. Combining tender pasta with sweet corn and a creamy dressing, it’s perfect for summertime gatherings or a quick weeknight meal.
Ingredients
- 2 cups cooked pasta
- 1 cup cooked corn kernels
- ½ cup mayonnaise
- ½ cup crumbled Cotija cheese
Instructions
- Step 1: In a large bowl, combine the cooked pasta and corn kernels.
- Step 2: Add the mayonnaise and crumbled Cotija cheese to the bowl, then mix everything together until well coated.
- Step 3: Cover and chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Tips & Variations
- For extra flavor, add a squeeze of lime juice and a sprinkle of chili powder to the dressing.
- If Cotija cheese is unavailable, feta or Parmesan make good substitutes.
- Use fresh grilled corn for a smoky touch instead of boiled or canned corn.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. This salad is best enjoyed chilled and should not be left out at room temperature for extended periods.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different pasta shapes for this salad?
Yes, any small pasta like rotini, penne, or shells work well since they hold the dressing and mix easily with the corn.
Is this recipe suitable for meal prep?
Absolutely. The salad holds up well in the fridge and can be prepared a day ahead, making it a convenient option for lunches or picnics.
PrintStreet Corn Pasta Salad Recipe
A vibrant and creamy Street Corn Pasta Salad combining tender pasta, sweet corn, and tangy cotija cheese, all brought together with a luscious mayo-based dressing. Perfectly chilled for a refreshing side dish or light meal, this salad captures the essence of Mexican street corn in a pasta form.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Pasta
- 8 ounces elbow macaroni or small pasta
Corn
- 2 cups fresh or frozen corn kernels
Dressing
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare Corn: If using fresh corn, cook in boiling water for 3-4 minutes, then drain and cool. If using frozen corn, thaw and drain excess liquid.
- Make Dressing: In a large bowl, combine mayonnaise, crumbled cotija cheese, lime juice, chili powder, garlic powder, salt, and pepper. Stir well until smooth and creamy.
- Combine Salad: Add the cooled pasta and corn to the bowl with the dressing. Toss gently to coat all ingredients evenly with the dressing.
- Chill and Serve: Cover the pasta salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled as a delightful side dish or light meal.
Notes
- For extra flavor, you can add chopped cilantro and a dash of hot sauce to the dressing.
- Grilled corn can be used for a smoky taste instead of boiled corn.
- If cotija cheese is unavailable, feta cheese makes a good substitute.
- This salad can be made a day in advance and kept refrigerated.
Keywords: street corn pasta salad, Mexican pasta salad, cotija cheese salad, creamy pasta salad, summer pasta salad
