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Street Corn Pasta Salad Recipe

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4.1 from 72 reviews

A vibrant and zesty Street Corn Pasta Salad that combines the smoky sweetness of corn with gluten-free pasta, fresh herbs, and a creamy lime-infused dressing. Perfect for a summer side dish or a light lunch, this recipe blends bold Mexican-inspired flavors with a satisfying texture.

  • Total Time: 30 minutes
  • Yield: 4-6 servings

Ingredients

Pasta and Corn

  • 8 ounces gluten free pasta
  • 1 tablespoon olive oil
  • 5 ears corn (about 3 cups cut off the cob)

Dressing

  • ½ cup mayonnaise
  • 2 cloves garlic, minced
  • 2 teaspoons lime zest (about 1 lime)
  • 2 tablespoons lime juice (about 1 lime)
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika (smoked or regular)
  • ¼ teaspoon chili powder

Vegetables and Herbs

  • ½ cup green onion, diced
  • ½ cup cilantro, diced
  • 1 jalapeno, diced

Cheese

  • ½ cup cotija cheese or to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package instructions until al dente. Drain and toss with 1 tablespoon olive oil to prevent sticking. Set aside to cool slightly.
  2. Prepare the Corn: In a large skillet over medium heat, cook the corn kernels for about 5-7 minutes until they are tender and slightly charred, stirring occasionally to develop a smoky flavor. Remove from heat and let cool.
  3. Make the Dressing: In a medium bowl, combine mayonnaise, minced garlic, lime zest, lime juice, smoked paprika, chili powder, salt, and black pepper. Whisk until smooth and well incorporated.
  4. Combine Salad Ingredients: In a large mixing bowl, add the cooked pasta, charred corn, diced green onions, diced cilantro, and diced jalapeno.
  5. Toss with Dressing: Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly. Adjust seasoning with additional salt or lime juice if desired.
  6. Add Cheese and Serve: Fold in cotija cheese just before serving to retain its crumbly texture. Serve chilled or at room temperature for best flavor.

Notes

  • For extra smoky flavor, grill the corn before cutting it off the cob.
  • You can substitute cotija cheese with feta if cotija is unavailable.
  • Adjust the amount of jalapeno to control the heat level.
  • This salad keeps well in the fridge for up to 2 days but is best enjoyed fresh.
  • Use gluten-free pasta to keep this dish gluten-free.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/street-corn-pasta-salad-recipe/