Street corn pasta salad combines all of the delicious flavors you love about street corn and combines them with pasta for a unique summer favorite side dish.

From the recipe collection of Tara Ippolito

Make this street corn pasta salad if you’re looking for the ultimate crowd pleasing side dish. This recipe couldn’t be more perfect for BBQ’s, picnics or any kind of summer get together. I’ve even made this to take to the pool and beach with my family and friends and it’s always a big hit.

Street corn is something that I started eating a few years ago and completely fell in love with all the unique flavors. Adding those delicious flavors to pasta has been a total game changer! I’m always prepared to give the recipe out to first time eaters because I know they’re going to want to make it form themselves, too. Its a great side dish to serve at your next party.

Ingredients

Here is everything you'll need to make this incredible side dish. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Corn On The Cob- The star of the show! It adds a sweet and smoky base of flavor.
Rotini Pasta- Adds body and holds onto the creamy dressing.
Jalapeno- Adds fresh pop of heat.
Red Onion- Brings a sharp crunch and contrast.
Melted Butter- Adds richness and helps caramelize the corn.
Queso Fresco- Brings a salty, creamy finish without being tgoo heavy.
Cilantro- A fresh, earthy brightness.
Garlic Powder- Adds savory depth.
Salt and Pepper- Enhances the flavors of the other ingredients.
Tajin- Tangy pop of chili and lime.
Mayonnaise- The creamy base of the dressing.
Sour Cream- Cuts the richness of the mayonnaise.
Olive Oil- Brings a smooth richness.
Fresh Lime Juice and Zest- Adds a bright, fresh pop of acidity.
Chili Powder- Brings a smoky warmth.
Cumin- Adds earthy depth.

How To Make It

Heres how to make this delicious pasta salad. You can find the full ingredients list and instructions on the recipe card below.

Preheat the oven to 400°

First, lay the corn down in a baking sheet and brush it with melted butter. Lightly season the corn with salt and pepper and place it in the oven for 45 minutes turning the corn half way through the cooking process. Let the corn cool, remove the kernels from the cob and add it to a large bowl.

PRO TIP: Use a corn on the cob peeler to easily remove the kernels from the cob.

Now, add the pasta, chopped jalapenos, chopped onion, cilantro and queso fresco. Season with salt, pepper and garlic powder and gently toss everything together.

PRO TIP: Chop everything into small pieces to get lots of even flavor in each bite.

Next, in a medium sized bowl, mix together all of the ingredients for the dressing and pour it over the pasta salad. Toss everything together until it’s evenly combined. Finally, sprinkle with tajin, serve and enjoy!

NOTE: The pasta will absorb the dressing if its not served immediately. So, be sure to make a little extra to toss into the pasta salad if you're planning on serving it at a later time.

Do I Have To Use Queso Fresco?

No, you don't have to use queso fresco if you don't want to. Cojita would be a great choice or even shredded cheddar cheese would be ok to use, too.

What Kind Of Corn Should I Use?

Fresh corn on the cob is best for this recipe but canned or frozen corn would work in a pinch, too. Add the frozen corn or drained canned corn to a hot skillet and toast it for a few minutes before adding it to the pasta salad. It will add a lot of delicious flavor.

Storage

Place the pasta salad into a food safe air tight container and it will last in the refrigerator for up to three days. You may need to stir in a little extra dressing if the pasta has absorbed it to prevent it from being too dry.