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Street Corn Pasta Salad

This vibrant Street Corn Pasta Salad combines the sweetness of roasted corn with the creamy, tangy flavors of Mexican street corn. It's a perfect side dish or light meal, bursting with fresh herbs and cotija cheese.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta Salad
  • 400 g pasta about
  • 2 roasted corn cobs
  • 3 green onions
  • 1 shallot
  • 2 jalapeno
  • 0.5 cup cilantro
  • 1 cup cotija cheese
Dressing
  • 1 cup sour cream
  • 0.5 cup mayo
  • 3 cloves garlic
  • 1 lime juice and zest of
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp salt & pepper

Method
 

  1. Roast corn (fry on pan with olive oil for 10-15 minutes, rotate). Separate kernels.
  2. Cook pasta until al dente, strain and set aside.
  3. Prep ingredients: slice green onion, mince shallot, garlic, jalapeno, cilantro, and crumble cotija. Zest and juice lime.
  4. Make dressing: combine sour cream, mayo, garlic, lime zest and juice, smoked paprika, chili powder, salt and pepper.
  5. Assemble: add pasta, corn, green onions, shallot, jalapeno, cilantro, and cotija to a bowl. Pour dressing over top and mix. Top with more cotija and herbs.

Notes

Drizzle olive oil on pasta after straining to prevent sticking.