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Street Corn Pasta Salad

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This easy street corn pasta salad combines smoky grilled corn, creamy dressing, and tangy lime for a crowd-pleasing side dish inspired by Mexican elote. Perfect for parties, potlucks, and family gatherings, it’s hearty, flavorful, and can be made ahead.

Ingredients

Scale
  • 12 oz short pasta (rotini, penne, or fusilli), cooked and cooled
  • 3 cups fresh corn (about 3–4 ears), grilled or charred, cut off the cob (or thawed frozen corn)
  • 1 medium red bell pepper, diced
  • 1/2 small red onion, finely chopped
  • 1 jalapeño, seeded and diced (optional)
  • 1/3 cup fresh cilantro, chopped
  • 1/2 cup cotija cheese, crumbled (or feta)
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream (or Greek yogurt)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 teaspoon honey (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes. Drain and rinse under cold water. Set aside to cool completely.
  2. Char the corn: If using fresh, remove husks and silk. Heat a grill pan or large skillet over high heat. Add corn and cook, turning occasionally, until charred (5–7 minutes). For frozen corn, thaw, pat dry, and char in a hot skillet for 4–5 minutes. Set aside to cool, then cut kernels off the cob.
  3. Dice red bell pepper, red onion, and jalapeño. Chop cilantro. Crumble cotija cheese.
  4. In a medium bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, smoked paprika, chili powder, salt, black pepper, and honey until smooth and creamy. Adjust salt or lime juice to taste.
  5. In a large mixing bowl, combine cooled pasta, charred corn, bell pepper, onion, jalapeño, and cilantro. Pour dressing over and toss gently until evenly coated.
  6. Sprinkle in cotija cheese and toss again. Reserve some cheese and cilantro for garnish if desired.
  7. Cover and refrigerate for at least 30 minutes before serving. Toss again, garnish with extra cheese, cilantro, and a squeeze of lime.

Notes

Rinse pasta after cooking to prevent stickiness. Char corn in a dry pan for best flavor. For gluten-free, use chickpea or rice pasta. For dairy-free, use vegan mayo and sour cream, and omit cheese or use a dairy-free alternative. Salad can be made ahead and improves in flavor overnight. If dry after chilling, stir in a tablespoon of mayo or sour cream before serving.

Nutrition

Keywords: street corn pasta salad, Mexican pasta salad, elote salad, summer side dish, potluck salad, grilled corn salad, creamy pasta salad

Find it online: https://blairrecipes.com/street-corn-pasta-salad-recipe-easy-crowd-pleasing-side-dish-2/