Street Corn Pasta Salad
A delightful fusion of summer corn and hearty pasta mixed with fresh vegetables and a creamy dressing, perfect for gatherings and light meals.
Ingredients
Main Ingredients
- 4 ears Fresh corn on the cob Ripe ears for sweetness
- 8 ounces Pasta (preferably rotini or fusilli) Choose pasta that holds the dressing well
- 2 tablespoons Olive oil For roasting the corn and pasta
- 4 scallions Green onions Thinly sliced
- 1 Shallot Minced
- 2 cloves Garlic Minced
- 1 medium Jalapeño Chopped to desired heat level
- 1/4 cup Fresh cilantro Chopped, include leaves and tender stems
- 1 cup Cotija cheese Crumble for topping and mixing
- 1 each Lime For zest and juice
Creamy Dressing
- 1/2 cup Sour cream Base of the dressing
- 1/4 cup Mayonnaise For creaminess
- 1 teaspoon Smoked paprika Adds smokiness
- 1 teaspoon Chili powder Adds heat
- 1 teaspoon Salt To taste
- 1/2 teaspoon Black pepper To taste
Instructions
Preparation
- Husk the corn and remove all the silks. Drizzle olive oil in a hot pan and cook the corn on medium-high heat for 10-15 minutes, rotating occasionally until golden brown. Remove kernels from the cob.
- In a large pot, bring salted water to a boil. Cook the pasta until al dente, about 8-10 minutes. Strain and toss with olive oil to prevent sticking, and let it cool.
- Slice green onions, mince shallots and garlic, chop jalapeño, and finely chop cilantro. Zest and juice the lime.
Mixing
- In a bowl, mix sour cream, mayonnaise, minced garlic, lime zest, lime juice, smoked paprika, chili powder, salt, and pepper until smooth.
- In a large serving bowl, combine the cooked pasta, roasted corn, chopped veggies, and dressing. Mix thoroughly and chill for about 30 minutes before serving.
Notes
Substitute frozen corn if fresh is unavailable. Variations include adding grilled chicken, shrimp, or black beans for protein.