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Street Corn Pasta Salad

Creamy street corn pasta salad with cotija and avocado.
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This Street Corn Pasta Salad transforms the flavors of Mexican street corn into a creamy, satisfying pasta dish. With charred sweet corn, tangy lime, and a smoky dressing, it is perfect for summer dinners and potlucks.

Ingredients

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  • 1 pound short pasta like cavatappi, rotini, or penne
  • 4 cups fresh or frozen sweet corn kernels
  • 1 cup crumbled cotija cheese or feta cheese
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup finely diced red onion
  • 2 jalapenos, seeded and minced
  • 1 avocado, diced
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Mexican crema
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of generously salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Drain and rinse under cold water. Drizzle with a tiny bit of olive oil and toss to prevent sticking.
  2. While pasta cooks, heat a large cast iron skillet or nonstick pan over high heat. Add corn kernels in a single layer. Let sit undisturbed for about 3 minutes until charred, then stir and cook for 2 more minutes until lightly blackened in spots. Remove from heat and let cool slightly.
  3. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, minced garlic, salt, and pepper. Taste and adjust seasoning.
  4. In a large mixing bowl, combine cooked pasta, charred corn, crumbled cotija cheese, chopped cilantro, diced red onion, and minced jalapenos. Pour dressing over top and toss gently until evenly coated. Fold in diced avocado at the very end.
  5. Let salad rest for about 15 minutes before serving to allow flavors to meld. Refrigerate for up to an hour if time allows. Serve cold or at room temperature.

Notes

For a lighter version, swap half the mayo with Greek yogurt. If you cannot find cotija cheese, crumbled feta or grated Parmesan works beautifully. Add black beans or shredded rotisserie chicken for extra protein. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://harmonymeal.com/street-corn-pasta-salad/