Street Corn Pasta Salad
Craving a dish that combines smoky, sweet, and creamy flavors? This Street Corn Pasta Salad has it all! The tangy, smoky notes of street corn mixed with a creamy dressing make it a summer favorite. Whether you’re serving it as a side for your next BBQ or bringing it to a potluck, this dish is sure to be a hit. With vibrant Mexican-inspired flavors, it’s an irresistible pasta salad everyone will love!
Servings: 8
Ingredients
- 4 ears corn, grilled *see notes
- 1 tablespoon vegetable oil
- 1 11 ounce package pasta, fusilli or bow tie
- 1 cup cotija cheese
- ½ cup mayo
- ¾ cup Mexican crema
- zest and juice of 1 lime
- 1 teaspoon chipotle pepper
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅓ cup fresh cilantro, chopped
Instructions
- If grilling the corn, preheat grill to 400°F. * Brush husked corn cobs with oil and grill for 12-15 minutes. Frequently turn cobs with kitchen tongs so they get even grill marks. Let the corn cool while preparing other ingredients.
- Cook pasta on stove top according to package directions. Cook to al dente so the pasta holds it shape well and does not break apart while mixing in the other pasta salad ingredients.
- In a bowl mix together the mayo, crema, lime zest, lime juice, chipotle pepper, salt and pepper.
- Once corn has cooled, carefully cut the kernels off the cob using a sharp knife. *See notes for tips on cutting corn off the cob.
- Add drained pasta to a large mixing bowl along with the corn, cotija cheese, and cilantro.
- Add in the mayo mixture and stir well to coat the pasta salad ingredients. Serve right away or chill for an hour before serving. This salad is best the day it is made as the mayo mixture gets absorbed by the pasta. However, the leftovers can be stored in an airtight container for up to 3 days.
Notes
Corn—No grill? No problem! There are other ways to char the corn, like air frying, using a kitchen torch, broiler, or stovetop flame.
- Air Fryer Method: Brush the corn cob with oil and air fry at 400°F for 12 to 15 minutes. Turn the corn halfway through to achieve the charred look evenly.
- Kitchen Torch Method: Use a kitchen torch to char the kernels. Turn the corn cob to get an evenly charred look.
- Broiler Method: Put the corn cob under the broiler and turn it every few minutes to achieve an evenly charred appearance.
- Stovetop Flame Method: Use the tong to hold the corn over the stovetop flame, turning it around to char the kernels evenly.