Street Corn Pasta Salad

The moment those sweet charred corn kernels hit tender pasta spirals, something magical happens. This street corn pasta salad transforms the beloved Mexican street food into a hearty side dish that'll vanish from any potluck table before you can go back for seconds.

I threw this together for my sister's backyard wedding shower last year, and I swear people were scraping the serving bowl with their fingers when they thought nobody was looking. Even my picky nephew came back for thirds!

The Perfect Ingredients

Fresh corn on the cob - 4 ears.
Rotini pasta - 1 pound.
Jalapeño - 1, finely chopped (seeds removed for less heat).
Red onion - ½ cup, finely diced.
Queso fresco - ½ cup, crumbled.
Mayonnaise - ½ cup.
Sour cream - ¼ cup.
Olive oil - 2 tablespoons.
Fresh lime juice - 2 tablespoons.
Lime zest - 1 teaspoon.
Chili powder - 1 teaspoon.
Cumin - ½ teaspoon.
Garlic powder - ½ teaspoon.
Fresh parsley or cilantro - ¼ cup, chopped.
Tajin (optional) - For sprinkling.
Butter - 2 tablespoons, melted.
Salt and pepper - To taste.

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Making Magic Happen

Roast That Corn:

Slather corn cobs with melted butter, sprinkle with salt and pepper, and roast at 400°F for about 45 minutes, turning halfway through. Let cool completely, then cut off kernels.

Prepare The Base:

Boil pasta until al dente. Drain and run cold water over it.

Mix Your Dressing:

Whisk together mayo, sour cream, olive oil, lime juice, lime zest, chili powder, cumin, garlic powder, salt, and pepper until smooth.

Bring It All Together:

Toss cooled pasta with roasted corn, chopped jalapeño, diced red onion, and crumbled queso fresco in a large bowl. Pour dressing over and gently fold to coat.

Add The Pizzazz:

Sprinkle with fresh chopped parsley or cilantro and Tajin (if using).

My grandmother would always char corn directly on the gas burner at her stove, turning it with her bare fingers like it wasn't burning hot. I'm not that brave, but I've found oven-roasting gives that same smoky-sweet flavor without risking my fingerprints. The smell of roasting corn still reminds me of summers at her house.

Perfect Pairings

This pasta salad practically begs to sit alongside smoky barbecued chicken or chargrilled burgers. I've served it with grilled fish tacos, and the combo was incredible – the creamy pasta contrasting with the light fish and crunchy slaw. For a complete summer spread, pair with watermelon slices and some cucumber-mint water. If you're taking it to a potluck, transport it in a container with an ice pack underneath to keep it cool and fresh.

Switch It Up

Hate cilantro? Swap in flat-leaf parsley or basil. Can't find queso fresco? Crumbled feta works beautifully, though it's saltier so adjust your seasoning. Try adding black beans or diced avocado just before serving for extra richness. For a complete meal, fold in some shredded rotisserie chicken. I've even thrown in halved cherry tomatoes when my garden was overflowing – not traditional, but absolutely delicious.

Keeping Leftovers

Got extras? This stuff actually tastes better the next day. Store in the fridge in a tight container for up to three days. The pasta soaks up some dressing overnight, so you might want to toss it with an extra spoonful of mayo and a squeeze of lime juice to refresh it. Never had leftovers last longer than 48 hours in my house, though – we always find a way to finish it off.

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Cook's Secrets

Cook your pasta a minute less than the package says – it'll continue absorbing liquid from the dressing. Take the extra time to char your corn properly – those caramelized bits provide the signature flavor. Make this at least an hour before serving to let the flavors meld, but add the cheese just before serving for best texture.

The first time I made this salad was for a beach picnic where I'd invited my now-husband. Ten years later, he still claims it was this pasta salad that sealed the deal. While I can't promise this recipe will find you true love, I can guarantee that once you try it, regular pasta salad will never quite satisfy you again.

Frequently Asked Questions

→ Can I make this pasta salad ahead of time?

Yes, but the pasta will absorb some dressing over time. Make it up to 24 hours ahead and reserve some extra dressing to add just before serving to refresh it.

→ What can I substitute for queso fresco?

Feta cheese makes a great substitute. It has a similar crumbly texture and salty flavor that complements the other ingredients well.

→ Can I use frozen corn instead of fresh?

Yes! Use about 4 cups of frozen corn, thawed. For best flavor, sauté it in a skillet with butter until lightly charred to mimic the roasted flavor.

→ How can I make this gluten-free?

Simply substitute the rotini with your favorite gluten-free pasta. Corn or rice-based pastas work particularly well with the flavors in this dish.

→ How long will this pasta salad last in the refrigerator?

Store leftovers in an airtight container for up to 3-4 days. The flavors actually develop nicely after a day, though the texture may become less creamy.