Street Corn Pasta Salad
A vibrant and refreshing pasta salad that combines the flavors of Mexican street corn with a light, zesty dressing, perfect for potlucks and grilling season.
Ingredients
Pasta and Dressing
- 8 oz Elbow pasta (or another small shape like shells or orecchiette)
- 1/4 cup Fresh lime juice Juice of about 2 limes
- 1/2 cup Chili-lime dressing Store-bought or homemade
- 1 tsp Salt
- 1/2 tsp Black pepper Freshly ground
Main Ingredients
- 2 cups Roasted corn (fresh or frozen) Charred on the grill or pan-roasted
- 1 medium Jalapeño Finely diced (seeded for less heat)
- 1 cup Cotija cheese Crumbled (can substitute feta)
- 1/4 cup Fresh cilantro Chopped (optional garnish)
Instructions
Preparation
- Cook the elbow pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse briefly under cool water to stop the cooking; set aside to drain fully.
- If your corn isn’t roasted yet, char corn kernels in a hot skillet with a tiny splash of oil until lightly browned, or grill whole cobs and slice off the kernels. Let cool for a few minutes.
- In a large mixing bowl, combine the cooled pasta, roasted corn, diced jalapeño, and crumbled cotija. Toss gently to avoid breaking the pasta.
Dressing
- In a small bowl, whisk together fresh lime juice, the chili-lime dressing, salt, and black pepper until slightly emulsified. Taste and adjust seasoning.
Combine and Chill
- Pour the dressing over the pasta mixture and toss until evenly coated. Let the salad sit at room temperature for 10–15 minutes or chill immediately.
- Garnish with chopped cilantro if desired. Serve chilled or at room temperature.
Notes
Refrigerate leftovers in an airtight container for 3–4 days. The dish doesn’t freeze well due to cheese texture change.