This Street Corn Pasta Salad is a delightful fusion of creamy, tangy, and spicy flavors, combining the classic elements of Mexican street corn with the comforting texture of pasta. Perfect for barbecues, picnics, or a hearty side dish, this recipe is sure to impress your friends and family.
Ingredients
Salad
- 5 ears corn on the cob, husk and silk removed
- 1 pound rotini pasta
- 1 large jalapeño, chopped
- 1 small red onion, chopped
- 1/4 cup butter, melted
- 1 cup queso fresco, broken into small pieces
- 1/4 cup fresh parsley or cilantro, chopped
- 1 tablespoon garlic powder
- Salt and pepper to taste
- Tajin (optional)
Dressing
- 1/2 cup mayonnaise
- 1 cup sour cream
- 1/4 cup olive oil
- Juice and zest of 1 large fresh lime
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 tablespoon garlic powder
- Salt and pepper to taste
Instructions
Preparing the Corn
- Grill the Corn: Preheat your grill to medium-high heat. Grill the corn on the cob until it is charred in spots, turning occasionally, about 10-12 minutes. If you don’t have a grill, you can also roast the corn in the oven at 450°F (230°C) for about 15-20 minutes, turning halfway through.
- Cut the Corn: Once the corn is cooked and slightly cooled, cut the kernels off the cob and set aside in a large mixing bowl.
Preparing the Pasta
- Cook the Pasta: Cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Add the pasta to the bowl with the corn.
Preparing the Vegetables
- Chop the Vegetables: Chop the jalapeño (remove seeds for less heat), red onion, and parsley or cilantro. Add these to the bowl with the corn and pasta.
Making the Dressing
- Combine Dressing Ingredients: In a medium bowl, whisk together the mayonnaise, sour cream, olive oil, lime juice and zest, chili powder, cumin, garlic powder, salt, and pepper. Adjust the seasoning to taste.
Assembling the Salad
- Combine Salad Ingredients: Pour the dressing over the corn, pasta, and vegetables. Add the melted butter, queso fresco, and chopped parsley or cilantro. Mix everything together until well combined.
- Season to Taste: Add salt, pepper, and Tajin (if using) to taste. Tajin adds a nice spicy, tangy kick that complements the flavors of the salad.
Serving
- Serve and Enjoy: Transfer the pasta salad to a serving dish. This salad can be served immediately or chilled in the refrigerator for an hour to let the flavors meld together. Enjoy your Street Corn Pasta Salad as a side dish or a main course.
Tips and Variations
- Protein Additions: Add grilled chicken, shrimp, or black beans for extra protein.
- Vegetable Variations: Feel free to add other vegetables like bell peppers, cherry tomatoes, or avocado for added color and flavor.
- Cheese Options: If you can’t find queso fresco, feta or cotija cheese are good substitutes.
- Spice Level: Adjust the amount of jalapeño and chili powder based on your spice preference.
Nutritional Information
This salad provides a balanced mix of carbohydrates from the pasta, healthy fats from the olive oil and mayonnaise, and protein from the cheese. The fresh vegetables add fiber and essential vitamins and minerals.
Storage and Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: This salad is best served cold or at room temperature. If you prefer it warm, you can gently reheat it in the microwave, but the texture may change slightly.
This Street Corn Pasta Salad is a delightful and versatile dish that combines the best of Mexican street corn flavors with the comforting texture of pasta. It’s perfect for any occasion, from family dinners to potlucks. Share this recipe with your friends and family to spread the joy of this delicious dish. Enjoy your Street Corn Pasta Salad, and see you in the next recipe!
This recipe transforms simple ingredients into a gourmet dish with minimal effort. Enjoy the rich flavors and comforting texture of this Street Corn Pasta Salad, a treat that’s sure to become a favorite in your household. Happy cooking!
