Street Corn Pasta Salad Recipe You Need to Try

If you're on the hunt for a colorful and flavorful dish to wow your friends and family at summer gatherings, look no further than Street Corn Pasta Salad. This dish brings together the sweet, charred taste of fresh corn and a tangy, creamy dressing. It’s easy to prepare and sure to brighten up any barbecue or picnic table. Our boys even like it.

Ingredients

• Pasta: 2 cups of small pasta shape.

  The small size makes for easy bites.

• Corn: 3 cups of fresh corn kernels (about 4-6 ears). I use frozen

• Garlic: 2 cloves of minced garlic

  
  

• Jalapeño: and half of a fresh jalapeño (minced,

  seeds and ribs removed) for a spicy kick.

• Cilantro: One fresh bunch and finely chopped

  
  

• Green Onion: 1/4 Cup chopped

  
  

• Salt, freshly cracked black pepper to taste.

  
  

• Cheese: 1/4 cup of crumbled cotija cheese gives

  a creamy, tangy character that beautifully complements the corn.

  
  

• Dressing: For the chipotle lime dressing,

  you’ll need 1/2 cup of sour cream,

  1/2 cup of mayonnaise,

  2 small chipotle peppers in adobo sauce,

  1/3 cup of fresh lime juice, and the zest of one lime.

  

  
  

Cooking the Pasta

Begin by bringing a large pot of water to a boil over high heat. Add a generous amount of salt. This step is crucial for seasoning the pasta.

Once boiling, add the ditalini pasta and give it a quick stir to prevent sticking. Cook according to package instructions until al dente. After draining, rinse the pasta with cold water to stop the cooking process and keep it firm for the salad.

Preparing the Corn

Now let’s focus on the star of the dish: the corn. Heat a large skillet over high heat. Once hot, add a few tablespoons of extra virgin olive oil. Spread the fresh corn kernels in a single layer and season with salt and pepper.

Cover the skillet tightly. The corn will char and develop a deep, sweet flavor, reminiscent of traditional Mexican street corn. Cook undisturbed for about five minutes until it’s lightly charred.

Combining Ingredients

After the corn is cooked, lower the heat to medium. In a large mixing bowl, combine the cooled pasta, charred corn, minced garlic, jalapeño, chopped cilantro, and onions. Toss gently to blend the flavors.

Next, fold in the crumbled cotija cheese, saving some for garnishing later. Ensure all ingredients are mixed well. I place it in the fridge to chill.

Making the Chipotle Lime Dressing

While the salad base comes together, let’s prepare the chipotle lime dressing. In a mixing bowl, combine the sour cream, mayonnaise, chipotle peppers in adobo, fresh lime juice, and lime zest. Taste and season with salt and cracked pepper.

Whisk the mixture until it's smooth. I just use the blender

Tossing the Salad

Once your dressing is ready, pour it over the pasta salad mixture. Toss everything gently until the pasta and veggies are well coated. This not only enhances flavor but adds a rich creaminess you will love.

We keep the dressing on the side and then mix in as we dish up so that if there our leftovers the dressing is not sitting on it.

Serving

Transfer the Street Corn Pasta Salad to a large serving bowl. For a beautiful presentation, garnish the top with remaining cotija cheese, cilantro, and scallions.

Serve the salad chilled or at room temperature for the best experience. It's ideal for summer gatherings, barbecues, or as a side dish for dinner.