Go Back
Delicious Street Corn Pasta Salad with fresh ingredients

Street Corn Pasta Salad

A comforting and filling pasta salad that combines roasted sweet corn and cotija cheese with a creamy, tangy lime dressing, perfect for a weeknight dinner or as a side.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Side
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 400 g pasta (elbow, penne, or short twists) The pasta is the base and soaks up the flavors.
  • 2 cobs roasted corn (about 2 cups kernels) Roasted or pan-seared for smoky-sweet flavor.
  • 3 green onions, thinly sliced Adds a bright oniony crunch.
  • 1 shallot, finely minced Adds mild, sweet sharpness.
  • 2 jalapeños, finely minced Adjust to taste; remove seeds for less heat.
  • 1/2 cup cilantro, finely chopped Bright herb note; stems are fine minced.
  • 1 cup cotija cheese, crumbled Salty, crumbly finish that mimics street-corn tang.
  • 1 cup sour cream Creamy tang for the dressing.
  • 1/2 cup mayonnaise Adds silkiness and body to the dressing.
  • 3 cloves garlic, minced Fresh garlic brightness.
  • 1 lime (juice and zest of 1 lime) Key for freshness and acidity.
  • 1 tsp smoked paprika Adds smoky depth.
  • 1 tsp chili powder Provides mild heat and earthiness.
  • 1 tsp salt Adjust to taste.
  • 1/2–1 tsp black pepper Adjust to taste.
Optional Add-ons
  • 1 cup halved cherry tomatoes Adds extra juiciness and color.
  • 1 small avocado, diced Creamy richness; add just before serving to avoid browning.
  • 1/2 cup black beans, rinsed and drained For protein and heft.
  • 1 small red bell pepper, finely diced Adds sweet crunch and color.
  • 1 tsp honey or agave For extra sweetness to balance the lime.

Method
 

Roast the Corn
  1. Husk the corn and remove any silk. Pat dry with a towel.
  2. Heat a large skillet over medium-high heat and add 1–2 tablespoons olive oil.
  3. Add the whole corn cobs to the pan. Cook for about 10-15 minutes, turning every 2-3 minutes.
  4. Once the corn is roasted, let it cool, then slice the kernels off the cob and transfer to a bowl.
Cook the Pasta
  1. Bring a large pot of salted water to a rolling boil.
  2. Add pasta and cook until just al dente. Reserve 1/2 cup of starchy cooking water, then drain the pasta.
  3. Drizzle with olive oil to prevent sticking.
Prep the Fresh Ingredients
  1. Thinly slice green onions and mince shallot, garlic, jalapeños, and cilantro.
  2. Crumble cotija cheese.
  3. Zest and juice the lime.
Make the Dressing
  1. In a medium bowl, combine sour cream and mayonnaise.
  2. Add garlic, lime zest, lime juice, smoked paprika, chili powder, salt, and pepper.
  3. Stir until smooth and adjust seasoning to taste.
Assemble the Salad
  1. In a large mixing bowl, combine pasta, corn, green onions, shallot, jalapeño, cilantro, and cotija.
  2. Pour the dressing over and fold gently to combine.
  3. Top with reserved cotija and fresh cilantro or scallions.
Storage and Make-ahead
  1. Store leftovers in an airtight container in the refrigerator for 3-4 days.
  2. For best texture, keep the dressing separate until serving.

Notes

This salad is versatile and can serve as a main dish or side. Great for picnics and potlucks. Can be made ahead for convenience.