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Street corn pasta salad is one of those dishes that always steals the show at gatherings It brings the creamy tangy flavors of Mexican street corn together with tender bites of pasta for a seriously satisfying salad that always leaves people asking for seconds
Inspired by my love for street corn this salad won folks over at our last barbecue and now my friends ask me to make it for their birthdays
Ingredients
- Pasta: about one pound Choose rotini penne or farfalle for the way they soak up dressing and hold toppings
- Corn kernels: about two cups Fresh is best when in season but frozen or drained canned corn work great too For extra flavor char the kernels in a hot skillet
- Red bell pepper: diced for sweetness and color Pick a pepper with firm skin for crunch
- Red onion: finely chopped for bite and sharp flavor Choose a smaller onion if you prefer a milder taste
- Jalapeno pepper: seeded and minced for a touch of heat Fresh jalapeno adds a nice kick Pick one with smooth skin for freshness
- Mayonnaise: about half a cup for creaminess Use your favorite brand for richer flavor
- Sour cream: about a quarter cup to make the dressing tangy Use full fat for the silkiest texture
- Cilantro: freshly chopped about a quarter cup Bright herbal flavor is essential Pick bunches with vibrant green leaves
- Juice of one lime: for a zesty finish Choose a lime with a thin smooth skin for maximum juice
- Chili powder: about a teaspoon to add smoky spice Opt for a blend with depth not just heat
- Salt and pepper: for seasoning Use kosher salt and fresh cracked pepper if possible to control flavor
Step-by-Step Instructions
- Cook the Pasta:
- Boil the pasta in plenty of salted water until it is just al dente so it holds up in the salad Drain and rinse under cold running water to stop the cooking and keep it from sticking together Set aside to cool
- Make the Dressing:
- Whisk mayonnaise sour cream fresh lime juice chili powder salt and pepper together in a small bowl until smooth and creamy Taste and adjust lime and salt to brighten the flavor
- Mix the Salad:
- Combine the cooked pasta corn kernels diced red bell pepper finely chopped red onion and minced jalapeno in a large mixing bowl Pour the creamy dressing over the top and toss gently using a large spatula to coat every piece but keep it from getting mushy
- Finish and Chill:
- Sprinkle chopped cilantro over the assembled salad and fold it in Taste for seasoning and add extra salt or pepper as needed Cover with plastic wrap and refrigerate at least thirty minutes This time lets the flavors blend and the salad get nice and cold
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My favorite part is the sweet pop of corn in every bite It reminds me of family road trips where we always stopped for fresh street corn After making this for my dad he asked for a double batch for his next birthday
Storage Tips
Keep leftovers in an airtight container in the fridge where they stay fresh for up to three days Just stir before serving since dressing can settle If it dries out add a spoonful of mayo or a splash of lime juice to bring it back
Ingredient Substitutions
If you do not have sour cream plain Greek yogurt works just as well For a dairy free version use a plant based yogurt or vegan mayo Skip the jalapeno if you want less heat or swap it with a few dashes of hot sauce
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Serving Suggestions
Serve with grilled chicken steak or fish for a main dish or enjoy as a stand alone lunch Extra lime wedges and chili powder let guests punch up the flavor on their own Try sprinkling crumbled cotija cheese on top for an authentic Mexican touch
Cultural Context
This salad is inspired by Mexican esquites which is a street food made from roasted corn tossed in creamy lime dressing and bold spices It takes what is loved about Mexican street corn and turns it into a hearty pasta salad everyone can enjoy at big gatherings
Frequently Asked Questions
- → What kind of pasta works best?
Short shapes like rotini, penne, or fusilli hold the creamy dressing well and mix easily with corn and veggies.
- → Can I use frozen or canned corn?
Yes, both work well. For extra flavor, sauté frozen or canned corn in a skillet until lightly browned before mixing.
- → How spicy is this salad?
The salad has gentle heat from jalapeno and chili powder, but you can adjust both ingredients to suit your spice preference.
- → How long ahead can I make it?
You can prepare it a few hours in advance and refrigerate. In fact, chilling helps the flavors blend beautifully.
- → What can be substituted for mayonnaise?
Greek yogurt or a light sour cream can replace some or all the mayonnaise for a lighter, tangy dressing.