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Creamy Grilled Street Corn Pasta Salad Recipe

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4.1 from 30 reviews

  • Author: Ezabella
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Creamy Grilled Street Corn Pasta Salad is a vibrant and flavorful dish combining tender elbow macaroni with smoky, charred sweet corn and a zesty, creamy dressing inspired by classic Mexican street corn flavors. Perfect as a side dish for cookouts, potlucks, or a refreshing summer salad, it features a delightful blend of cotija cheese, fresh cilantro, jalapenos, and a lime-infused dressing that ties all the elements together beautifully.

Ingredients

Pasta

  • 2 cups (9.5 ounces / 265 grams) Elbow Macaroni Pasta
  • 1 1/2 teaspoons Fine Sea Salt (for pasta cooking water)

Corn

  • 5 ears Sweet Corn on the Cob (shucked, silk removed; about 3 1/2 – 4 cups / 500 grams corn niblets)

Vegetables and Herbs

  • 3/4 cup (50 grams) Green Onion (sliced thin, approximately 4 green onions)
  • 1/2 cup (25 grams) Fresh Cilantro (chopped fine, about 1 small bunch)

Dressing and Seasoning

  • 3/4 cup (90 grams) Cotija Cheese (crumbled or diced small; see notes for substitutes)
  • 1/2 cup (125 grams) Mayonnaise (preferably Vegenaise for vegan option)
  • 1/2 cup (130 grams) Sour Cream
  • 1/4 cup (60 grams) Fresh Lime Juice (from about 3 large limes)
  • 2 teaspoons Fresh Minced Garlic (about 2 large cloves)
  • 3 to 4 tablespoons Pickled Jalapenos (chopped fine, adjust to taste)
  • 1 1/4 teaspoons Ground Cumin
  • 1 1/4 teaspoons Smoky Paprika
  • 1/2 teaspoon Chili Powder (or Ancho Chili Powder)
  • 1/2 teaspoon Ground Black Pepper
  • 1/2 teaspoon Fine Sea Salt
  • 4 tablespoons Water (to adjust salad consistency as needed)

Instructions

  1. Cook The Pasta: Cook the elbow macaroni according to package directions, adding 1 1/2 teaspoons of fine sea salt to the boiling water to season the pasta during cooking. Stir frequently to prevent sticking and cook until tender but firm to the bite. Drain the pasta in a colander and immediately rinse under cold running water while tossing gently to stop the cooking process and cool the pasta. Set aside to drain completely.
  2. Grill the Corn: Prepare your grill by oiling the grates with a high smoke point oil like avocado oil to prevent sticking. Preheat the grill on the highest setting for about five minutes. Place the shucked ears of corn directly on the grill grates. Char the corn by rotating every few minutes to ensure even cooking on all sides until the kernels are lightly charred and smoky, which takes about 8 to 15 minutes depending on grill heat. Once done, remove the corn and let it cool at room temperature. When cool enough to handle, stand each ear upright in a pie plate and carefully slice downwards with a sharp knife to remove the kernels, catching them in the plate. Set the kernels aside.
  3. Make the Dressing: In a large mixing bowl, combine the mayonnaise, sour cream, fresh lime juice, minced garlic, chopped pickled jalapenos, ground cumin, smoky paprika, chili powder, ground black pepper, and 1/2 teaspoon fine sea salt. Whisk together vigorously until the dressing is completely smooth and creamy. Refrigerate the dressing to keep cold until ready to assemble the salad.
  4. Assemble the Salad: Add the cooked and cooled pasta, charred corn kernels, thinly sliced green onions, crumbled cotija cheese, and chopped cilantro into the bowl with the dressing. Stir thoroughly to coat all the ingredients evenly with the creamy dressing. Add 3 to 4 tablespoons of water to loosen the salad to your preferred consistency, mixing well. Taste and adjust seasoning, adding more salt if necessary. Serve immediately or refrigerate in a covered container for up to four days before serving.

Notes

  • If you do not have access to a grill, char the corn in a heavy skillet on the stovetop over medium-high heat, turning regularly until kernels are evenly charred.
  • For a vegan version, use vegan mayonnaise such as Vegenaise and omit or substitute sour cream with a plant-based alternative.
  • Cotija cheese can be substituted with feta cheese or parmesan for a similar salty, crumbly texture if cotija is unavailable.
  • The pickled jalapenos provide a tangy heat — adjust the amount based on your spice preference or substitute with fresh jalapenos if preferred.
  • The salad can be prepared a few hours ahead; store it refrigerated and give it a gentle stir before serving.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: Mexican-inspired

Find it online: https://kitchenloving.com/creamy-grilled-street-corn-pasta-salad-recipe/