Street Corn Pasta Salad
Enjoy the classic flavours of Mexican street corn in this easy Street Corn Pasta Salad. With grilled fresh corn on the cob, crunchy veggies, and the most creamy and addictive cilantro-lime dressing, this pasta salad makes the most of fresh summer bounty.
This salad goes well with any grilled meat, or burgers and hot dogs. It’s the perfect dish to bring to a potluck, cookout, or BBQ.
My pasta salad is inspired by elotes – or Mexican street corn. Grilled corn on the cob is generously slathered with spicy, sour cream-based dressing spiked with lime and cilantro, along with salty Cotija cheese. It’s a popular street snack for a reason — it’s delicious!
Let’s talk about the ingredients for Street Corn Pasta Salad
Pasta – Use any short cut pasta. For this recipe, I used radiattore. Since most of the ingredients are small (corn kernels, diced veg), use a small pasta so the other ingredients don’t get overwhelmed. There are so many varieties available!
Corn – Fresh corn on the cob works best, as it’s easiest to throw on the grill. If you can’t get fresh corn, you can use frozen corn kernels. To get that grilled flavour with frozen corn, cook in a cast iron pan over medium heat until the kernels start to get a little of that char colour. No grill? You can use a grill pan on your stovetop, or cook under the broiler in your oven. If you use the broiler, be very careful! It will char very fast. Use tongs and turn constantly until all sides are done.
Cotija cheese – I think Cotija is necessary for that authentic street corn flavour. It’s creamy and salty and just perfect. Depending on where you live, it can be hard to find. Feta is a good substitute.
Fresh herbs – Cilantro, basil, and chives add fresh herby flavour to the dressing! I get that some of you don’t like cilantro, so substitute flat leaf parsley.
Iceberg lettuce – For the crunch! If you prefer a different kind of lettuce, go ahead and use that instead. You could also substitute shredded cabbage or a coleslaw mix.
Variations for Street Corn Pasta Salad
Add protein – Cooked, shredded chicken would be awesome in this salad. Or try a cooked fish like flaked salmon or tuna. Thinly sliced grilled steak would totally rock as well.
Go low carb – Use a keto-friendly pasta, or leave it out altogether.
Street Corn Pasta Salad
Equipment
- High-speed blender or food processor
- Grill or grill pan, or use a broiler
- Large bowl
Ingredients
- 6 oz Cotija cheese crumbled (170g), divided in half
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 limes juiced
- 2 cloves garlic finely chopped or grated
- 2 Tbsp chives chopped
- 1 cup fresh cilantro leaves chopped, divided in half
- 1/4 teaspoon cayenne
- Salt & pepper to taste
- 4 ears fresh corn shucked
- 1 Tablespoon avocado oil
- 8 oz short cut pasta 200g
- 2 cups iceberg lettuce shredded
- 1 avocado diced
- 1 red bell pepper diced
- ½ cup fresh basil leaves torn
Instructions
Prepare pasta
- Cook pasta according to the package directions, until al dente. When done, rinse under cool water and set aside. While the pasta is cooking, prepare the other ingredients.
Prepare corn
- Shuck corn, removing all husks and silks. Brush corn with the avocado oil, and grill until slightly charred. Set aside to cool slightly, then slice kernels off the cob and add to a large salad bowl.
Prepare vegetables
- Peel and dice avocado, dice bell pepper, tear basil leaves, and shred iceberg lettuce. Add it to the large salad bowl with the corn.
Prepare dressing
- In a high-speed blender (such as a magic bullet), add sour cream, mayo, half of the Cotija cheese, lime juice, garlic, chives, the remaining half of the cilantro, cayenne pepper, and salt & pepper. Blend until smooth. If the dressing is too thick and not blending well, add more lime juice a tablespoon at a time. Taste and adjust salt, pepper, or cayenne if desired. Set aside.
Put it all together
- To the large salad bowl with the corn and vegetables, add the cooked pasta, dressing, and remaining Cotija cheese crumbles. Toss until combined. Serve garnished with more Cotija cheese crumbles and cilantro, if desired. Enjoy immediately*.
Notes
More summer recipes to try