Description
Delight in the vibrant flavors of Street Corn Pasta Salad, a refreshing dish that effortlessly combines tender pasta with roasted corn, fresh herbs, and a zesty lime dressing. Perfect for summer gatherings, picnics, or as an easy lunch option, this salad is not only visually appealing but also bursting with taste. The smoky notes from the roasted corn paired with the tangy lime create a unique flavor profile that will impress your guests and satisfy your cravings.
Ingredients
Scale
- 400g pasta (short shapes recommended)
- 2 roasted corn cobs
- 3 green onions
- 1 shallot
- 2 jalapeno peppers
- 1/2 cup cilantro
- 1 cup cotija cheese (or alternative)
- 1 cup sour cream
- 1/2 cup mayo
- 3 cloves garlic
- juice and zest of 1 lime
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp pepper
Instructions
- Roast the corn in a frying pan with olive oil over medium heat for about 10–15 minutes until golden brown. Remove kernels from the cob.
- Boil salted water in a large pot and cook pasta until al dente. Drain and drizzle with olive oil.
- Slice green onions and mince shallot, garlic, jalapenos, and cilantro. Crumble or grate cotija cheese.
- In a bowl, mix together sour cream, mayo, minced garlic, lime zest and juice, smoked paprika, chili powder, salt, and pepper to create dressing.
- Combine cooked pasta with roasted corn kernels, green onions, shallot, jalapenos, cilantro, and cotija cheese in a large bowl. Pour dressing over and mix well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 360
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: For extra crunch, consider adding diced bell peppers or cucumbers. Letting the salad chill in the fridge for an hour enhances flavor melding.