On one of the few nice days last week, I was on the hunt for a new side dish to serve alongside grilled pork chops. With the weather finally turning nice, I wanted a side that matched that summery feeling.
This Street Corn Pasta Salad ended up being a great fit. It’s inspired by Mexican street corn, so you get that mix of creamy, tangy and a little bit of smoky flavor.
I started with cooking, draining and letting the rotini cool while prepping everything else. The corn is what really makes this dish unique. I used frozen corn, but if using sweet corn, the ears can be grilled on the grill. With my frozen corn, I drained and sauté in a hot skillet.
A combination of mayo and sour cream gives it a creamy base, while fresh lime juice adds brightness. Chili powder and a little smoked paprika give it depth without making it spicy.
Once the pasta has cooled, toss it with the corn, some finely diced red onion, chopped cilantro and crumbled cheese. Cotija is traditional for street corn, but queso fresco was the only one I could find in a pinch. It’s a bit milder but worked fine as a substitute.
Let it chill before serving so the flavors can come together. This is a great alternative to a traditional pasta salad!
From our kitchen to yours — enjoy!
Serves 4-6
Ingredients
Instructions
–Cook pasta according to package directions. Drain and let cool.
–Grill or sauté corn until slightly charred
–In a large bowl, mix mayo, sour cream, lime juice, chili powder, smoked paprika, salt and pepper.
–Add cooled pasta, corn, red onion, cilantro and cheese. Toss to combine.
–Refrigerate for at least 30 minutes before serving.
