Street corn pasta salad might just be my new favourite for summer. It features tender noodles, roasted corn, and a bunch of herbs all tossed in a tangy, smoky sauce.
Info and tips for street corn pasta salad
This recipe is inspired from the Mexican dish called Elote, which is grilled corn on the cob topped with a tangy spicy crema sauce and cotija cheese.
When roasting corn I like mine to get a bit charred. You can roast corn lots of ways: on the barbeque, fry on a pan, or in the oven. I chose to husk my corn and fry them on a pan with some olive oil until the kernels started to brown. After roasting you can take a knife or peeler and slice the kernels off the cob.
If you’re short on time you can also use canned corn and fry in a pan until golden with some butter. The flavours will be slightly different but it will still be good!
I used Cotija cheese for this recipe, its salty and crumbly, and doesn’t melt when heated which makes it perfect for topping tacos, burritos, or in this case pasta salad. If you can’t find Cotija cheese you can substitute feta or Grana Padano.
Equipment
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I used this Acacia Wood Serving Bowl for the pasta salad and it worked perfectly!
Ingredients for street corn pasta salad
- about 400g of pasta
- 2 roasted corn cobs
- 3 green onions
- 1 shallot
- 2 jalapeno
- 1/2 cup cilantro
- 1 cup cotija cheese
- 1 cup sour cream
- 1/2 cup mayo
- 3 cloves garlic
- juice and zest of 1 lime
- tsp smoked paprika
- tsp chili powder
- tsp salt & pepper
Instructions
- Start by husking your corn and roasting it. I fried mine on a pan with olive oil for about 10-15 minutes, making sure to rotate every couple minutes. Once cooked take a knife or peeler to separate the kernels from the cob.
- Meanwhile bring a pot of salted water to a boil and add in your pasta. Cook until al dente, strain and set aside. (tip: drizzle some olive oil and toss to prevent pasta sticking)
- Prep your other ingredients: thinly slice the green onion, finely mince the shallot, garlic, jalapeno, and cilantro, and crumble/grate the cotija cheese. Zest and juice 1 lime.
- Make the dressing by combining sour cream, mayo, minced garlic, lime zest and juice, smoked paprika, chili powder, salt and pepper.
- All that’s left to do is assemble. Start by adding your cooked pasta to a large bowl along with the roasted corn, green onions, shallot, jalapeno, cilantro, and cotija cheese. Pour the dressing over top and mix well. Top with more cotija and fresh herbs if desired and enjoy!
See below for a video tutorial!
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Street corn pasta salad features tender noodles, roasted corn, and a bunch of herbs all tossed in a tangy, smoky lime sauce. Start by husking your corn and roasting it. I fried mine on a pan with olive oil for about 10-15 minutes, making sure to rotate every couple minutes. Once cooked take a knife or peeler to separate the kernels from the cob. Meanwhile bring a pot of salted water to a boil and add in your pasta. Cook until al dente, strain and set aside. (tip: drizzle some olive oil and toss to prevent pasta sticking) Prep your other ingredients: thinly slice the green onion, finely mince the shallot, garlic, jalapeno, and cilantro, and crumble/grate the cotija cheese. Zest and juice 1 lime. Make the dressing by combining sour cream, mayo, minced garlic, lime zest and juice, smoked paprika, chili powder, salt and pepper. All that's left to do is assemble. Start by adding your cooked pasta to a large bowl along with the roasted corn, green onions, shallot, jalapeno, cilantro, and cotija cheese. Pour the dressing over top and mix well. Top with more cotija and fresh herbs if desired and enjoy! You can use canned corn and fry it if you're short on time!Street Corn Pasta Salad
(505 votes, average: 3.77 out of 5)
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