Why Make This Recipe
Street Corn Pasta Salad is a delightful blend of flavors that captures the essence of summer. It’s a refreshing dish that’s perfect for barbecues, picnics, or as a side for family dinners. The sweetness of the corn, the tang of the lime, and the creaminess of the cotija cheese make this salad a crowd-pleaser. Plus, it’s quick and easy to prepare!
How to Make Street Corn Pasta Salad
Ingredients:
- 8 oz pasta (e.g., penne or rotini)
- 2 cups roasted corn (fresh or frozen)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, diced
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Directions:
- Cook the pasta according to package instructions; drain and let it cool.
- In a large bowl, combine the cooled pasta, roasted corn, cotija cheese, cilantro, and red onion.
- In a small bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss to coat evenly.
- Chill in the refrigerator for at least 30 minutes before serving. Enjoy your flavorful and nutrient-rich Street Corn Pasta Salad!
How to Serve Street Corn Pasta Salad
Serve this pasta salad chilled as a side dish or as a light main course. It pairs wonderfully with grilled chicken, fish, or tacos. You can also garnish it with extra cilantro or lime wedges for a fresh touch.
How to Store Street Corn Pasta Salad
Store any leftovers in an airtight container in the refrigerator. It’s best eaten within 3-4 days for optimal freshness. If it sits for a while, you may want to add a bit more dressing before serving again to keep it creamy.
Tips to Make Street Corn Pasta Salad
- Use fresh corn if it’s in season for a sweeter flavor.
- Don’t skip the chilling step; it helps all the flavors meld together.
- Adjust the amount of chili powder to your taste; add more for extra heat!
Variation
You can add diced bell peppers for crunch or swap the cotija cheese for feta if you prefer a different cheese.
FAQs
1. Can I make this salad ahead of time?
Yes, you can make Street Corn Pasta Salad a day in advance. Just store it in the fridge until you’re ready to serve.
2. Is it okay to use frozen corn?
Absolutely! Frozen corn works great. Just make sure to thaw and roast it before adding it to the salad.
3. Can I use a different type of pasta?
Yes! Feel free to use any pasta shape you like, such as fusilli or elbow macaroni.
Street Corn Pasta Salad
A refreshing summer pasta salad with roasted corn, cotija cheese, and lime.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 8 oz pasta (e.g., penne or rotini)
- 2 cups roasted corn (fresh or frozen)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, diced
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions; drain and let it cool.
- Combine the cooled pasta, roasted corn, cotija cheese, cilantro, and red onion in a large bowl.
- Whisk together mayonnaise, lime juice, chili powder, salt, and pepper in a small bowl.
- Pour the dressing over the pasta salad and toss to coat evenly.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Serve chilled with a garnish of cilantro or lime wedges.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg
Keywords: pasta salad, summer recipe, corn salad, vegetarian, easy recipe