Street Corn Pasta Salad

Our street corn pasta salad recipe is everyone’s favorite, and includes fresh roasted corn tossed with pasta and a creamy lime sauce.

This Mexican-inspired street corn pasta salad is your new must-have at all barbecues and gatherings. It has fresh roasted corn tossed with pasta and a flavorful creamy lime sauce. Lauren Allen

This Street Corn Pasta Salad Mash-Up is amazing.

What we’ve got here is the flavor I crave from my favorite elotes/esquites Mexican street corn, in pasta salad form, and I promise it will be the star of your next barbecue! It has SO much flavor, including a crema sauce with hints of chipotle. It’s just so good; main dish or side dish worthy, paired with any favorite summer barbecue recipes.

How to Make Street Corn Pasta Salad

Cook pasta according to package instructions, in salted boiling water. Drain then rinse with cold water to cool it off.

Sauté Corn: Add butter to a large skillet over medium heat then add onion, corn and chipotle peppers and stir. Turn heat to high, cover with lid and sauté, stirring occasionally, until corn is charred and tender, about 4-5 minutes. Remove from heat then transfer to a plate to cool completely.

Lauren Allen

Sauce: Mix sauce ingredients in a bowl: mayo, sour cream, tajin, lime, and milk.

Combine: Add pasta to a large mixing bowl then add cooled corn. Stir in sauce, and top with cotija cheese and cilantro.

Lauren Allen

Make Ahead Instructions

To Make Ahead: Store cooked pasta and corn in a covered bowl in the fridge. Make sauce, but store separately. Mix sauce and pasta just before serving this elote pasta salad.

Lauren Allen

Street Corn Pasta Salad

Prep: 10 minutes Cook: 15 minutes Cool: 30 minutes Total: 55 minutes Serves 6

• 8 ounces dry ditalini pasta, , or elbow macaroni
• 1 Tablespoon butter
• 1/2 cup white onion, , diced
• 1 large chipotle chili in adobo sauce, chopped (about 2 Tablespoons)
• 3 cups fresh corn off the cob, 3-4 ears, (or use frozen corn*)
• 1/3 cup mayonnaise
• 1/2 cup Mexican crema, or sour cream
• 2 1/2 teaspoons tajin*
• 1 small lime, juice from
• 1/2 cup milk
• 1/2 cup Cotija cheese, shredded
• 1/2 cup chopped fresh cilantro

Sauté corn: Add butter to a large skillet over medium heat. Add onion, corn, and chipotle peppers and stir. Turn heat to high, cover with lid and sauté, stirring occasionally, until corn is charred and tender, about 4 to 5 minutes. Remove from heat and transfer to a plate to cool completely.

Cook pasta according to package instructions, in salted boiling water. Drain and rinse with cold water to cool it off.

Mix sauce ingredients in a bowl: mayo, sour cream, tajin, lime, and milk.

Combine: Add pasta to a large mixing bowl. Add cooled corn and stir in sauce. Top with cotija cheese and cilantro and enjoy immediately.

Notes

Corn: You may substitute frozen corn (it just wont brown as much). I prefer Trader Joe’s frozen Roasted Corn.

Tajin: Should be easy to find in the Mexican aisle at the store (or sometimes found near produce). Could substitute chili powder.

Make Ahead Instructions: Store cooked pasta and corn in a covered bowl in the fridge. Make sauce, but store separately. Mix sauce and pasta just before serving.

Nutrition

Calories: 396kcal, Carbohydrates: 47g, Protein: 11g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 34mg, Sodium: 385mg, Potassium: 362mg, Fiber: 3g, Sugar: 8g, Vitamin A: 478IU, Vitamin C: 8mg, Calcium: 133mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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