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Street corn pasta salad is the dish everybody grabs first at potlucks Creamy tangy flavors show off with the bouncy pasta and give you a salad that’ll have folks coming back for more
Since I’m crazy about street corn this salad made waves at our last cookout and now my crew requests it for their birthday dinners
Tasty Ingredients
- Pasta: Around a pound Choose farfalle penne or rotini since they hold chunky toppings and soak up all that dressing
- Corn kernels: About 2 cups Go for fresh when you find it but frozen or even well-drained canned does the trick For deeper flavor, toast the corn in a hot pan
- Red onion: Chop fine if you love a bit of punch For a milder onion taste, select a small one
- Chili powder: About 1 teaspoon Smoky blends make it taste layered, not just hot
- Salt and pepper: Season it up Use flaky salt and crack your own pepper to nail the flavors
- Jalapeno pepper: Mince and seed for some tingle Go for smooth peppers—they’re freshest
- Red bell pepper: Dice for juicy bites and bold color Pick one that’s firm and shiny
- Cilantro: Grab a handful and chop to get around 1/4 cup Look for the brightest green bunches you can find
- Mayonnaise: About 1/2 cup It’s the key to that creamy finish Use your go-to brand for best taste
- Sour cream: Roughly 1/4 cup Use the full-fat stuff for a dreamy, silky mouthfeel
- Juice of a lime: One whole lime Squeeze fresh for a zingy kick Choose limes with shiny skins—they’re juiciest
Easy How-To
- Finish and Chill:
- Scatter chopped cilantro over everything, fold it in real gentle Taste and tweak salt or pepper if it needs it Cover and pop it in the fridge for at least 30 minutes This is when those flavors really hang out together and get super tasty
- Mix it All Up:
- Grab a big bowl and toss the pasta, toasted corn, chopped bell pepper, red onion, and jalapeno Pour over the creamy dressing and toss gently with a spatula so you don’t mash it
- Make Dressing:
- Stir mayo, sour cream, lime juice, chili powder, salt and pepper in a bowl Whisk till totally smooth Try it and add more lime or salt if you want it brighter
- Cook Pasta:
- Boil up your pasta in salty water till it’s just barely firm (so it won’t go soggy later) Drain and rinse under cold water to cool it off and prevent clumping Set aside
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Honestly the best part is the little bursts of sweet corn in every forkful Makes me think of road trips with my family where we always hunted for fresh street corn Dad liked it so much he requested a double batch this year
Storing Leftovers
Stick any extra in a sealed container in your fridge and they’ll stay good up to 3 days Stir before eating since the sauce can pool on the bottom If it feels dry mix in a spoon of mayo or splash of lime to perk it up
Quick Ingredient Swaps
No sour cream? Grab plain Greek yogurt and swap it right in For dairy-free just use plant-based yogurt or vegan mayo Want it mild? Skip the jalapeno or shake in a little hot sauce
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What to Eat It With
Pair it up with steaks, chicken, or fish if you need a main Or dig in solo for a chill lunch Set out extra lime and chili powder so everyone can dial in their heat and tartness Crumbled cotija on top brings real-deal Mexican flair
About the Inspiration
This dish is a mash-up based on Mexican esquites—that’s a street snack where roasted corn gets tossed with creamy tangy dressing and bold seasonings All those flavors land in a filling pasta salad perfect for sharing
Common Questions
- → Which pasta shapes do well?
Chunky ones like penne, fusilli, or rotini work great since they scoop up all the creamy dressing and veggie bits easily.
- → Okay to use canned or frozen corn?
Absolutely. If you want more flavor, just toss frozen or canned corn in a hot pan until it gets a bit toasty before mixing it in.
- → Does it get really spicy?
It’s got a mellow kick from the jalapeno and a dash of chili powder, but it’s easy to tone up or down depending on what you like.
- → Can I prep this ahead of time?
Yep, make it hours ahead and pop it in the fridge. The rest time actually makes all those flavors even better.
- → Any swaps for mayonnaise?
Try using Greek yogurt or some light sour cream instead of mayo for a creamy, tangy change-up.