Summer Street Corn Pasta Salad Recipe

Cook Time: 10 minutes

Ingredients

• 8 ounces small or medium shell pasta
• 2 tablespoons kosher salt, plus 1 teaspoon kosher salt
• 5 large ears yellow corn
• 1 cup grape tomatoes, quartered
• 4 green onions, thinly sliced, divided
• 1/4 cup finely chopped cilantro
• 2 jalapenos, plus more if desired or for garnish, seeded and chopped
• 1 cup cotija cheese, plus more for garnish
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup fresh lime juice
• 2 teaspoons chili powder, plus more for garnish
• 2 teaspoons Mexican hot sauce, such as Cholula or Valentina

Directions

1. Bring a large pot of water to a boil. Add 2 tablespoons salt and pasta. Cook, stirring often, until the pasta is tender but still has a bite, about 9 to 10 minutes. Drain the pasta and rinse it with cold water just enough to bring it to room temperature. Drain well and set aside in a large bowl.
2. Preheat a grill or grill pan to high heat. Place the corn on the grill, turning occasionally, until half of each cob has charred grill marks while the corn remains crisp, about 2 minutes on each side. Set the corn aside to cool.
3. Once the corn has cooled enough to handle, cut the kernels off the cob and add them to the bowl with the pasta.
4. Reserve 1 tablespoon each of green onions and cilantro for garnish. Add the remaining onions, cilantro, grape tomatoes, chopped jalapenos, and cotija cheese to the pasta and corn mixture.
5. In a separate bowl, whisk together the remaining 2 teaspoons of kosher salt, sour cream, mayonnaise, lime juice, chili powder, and Mexican hot sauce until well combined.
6. Pour the dressing over the pasta mixture and toss everything until evenly coated.
7. Transfer the pasta salad to a serving bowl. Garnish with the reserved green onions and cilantro. Sprinkle with extra cotija cheese and chili powder if desired.
8. Serve immediately, or refrigerate until ready to serve.

Nutrition Facts (per serving)

• Calories: 203
• Total Fat: 13g (16% Daily Value)
• Saturated Fat: 4g (20% Daily Value)
• Cholesterol: 20mg (7% Daily Value)
• Sodium: 951mg (41% Daily Value)
• Total Carbohydrate: 19g (7% Daily Value)
• Dietary Fiber: 2g (8% Daily Value)
• Total Sugars: 3g
• Protein: 5g (11% Daily Value)
• Vitamin C: 9mg (10% Daily Value)
• Calcium: 103mg (8% Daily Value)
• Iron: 1mg (4% Daily Value)
• Potassium: 214mg (5% Daily Value)

Origin and History

The Summer Street Corn Pasta Salad draws inspiration from the traditional Mexican street food, elote, which features grilled corn on the cob coated in creamy, tangy sauce with cotija cheese, chili powder, and lime. Elote, a beloved Mexican street snack, has been enjoyed for generations. The salad version, however, adds a modern twist by incorporating pasta, making it a heartier and more versatile dish, perfect for summer gatherings. This creative fusion of Mexican flavors and Italian pasta is a true celebration of cross-cultural culinary innovation.

Regional Variations

While the basic concept of street corn (elote) is common throughout Mexico, each region offers unique takes on the dish. In northern Mexico, elote is often served with bacon bits, giving it a savory boost. In coastal areas, variations may include seafood-inspired toppings like shrimp or a drizzle of hot sauce for extra kick. The Summer Street Corn Pasta Salad, however, adapts these regional flavors into a cool, refreshing pasta dish, which is ideal for picnics or barbecues, offering a contrast to the traditional hot corn on the cob served on the streets.

What Sets It Apart?

The Summer Street Corn Pasta Salad stands apart from similar pasta salads due to its incorporation of elote ingredients. Unlike typical pasta salads that rely on mayonnaise or vinaigrette, this recipe uses a rich combination of sour cream and mayonnaise along with lime, chili powder, and hot sauce, creating a unique flavor profile. The addition of grilled corn, cotija cheese, and jalapeos sets it apart from other pasta salads, adding a smoky, tangy, and spicy kick that is hard to find in conventional pasta dishes. Its fusion of familiar Mexican street food elements with pasta makes it a versatile dish for various occasions.

Common Occasions for Serving

This dish is perfect for summer events such as barbecues, picnics, or outdoor parties. The cool, refreshing nature of the salad makes it a great side dish for grilled meats, such as chicken, steak, or fish. It is also a crowd-pleaser at family gatherings, providing a hearty but light option for those looking for a unique twist on a classic salad. While this dish is often enjoyed in the warmer months, its combination of smoky, creamy, and spicy flavors makes it an attractive option for any time of year, especially for anyone craving a taste of summer.

Fun Facts

• In Mexico, elote is typically served from street carts by vendors who char-grill the corn over an open flame. It's often topped with mayonnaise, cotija cheese, chili powder, and fresh lime juice.
• The choice of cotija cheese in the salad, a crumbly Mexican cheese, provides a salty contrast to the sweetness of the grilled corn, creating a balanced flavor profile thats essential to the dish.
• The salad is highly customizable. For instance, you can add diced avocado for extra creaminess or even swap the jalapeos for milder peppers for those who prefer less heat.
• Grilled corn, or "elote," can also be enjoyed off the cob as "esquites," where the kernels are removed and mixed with the same ingredients. This gives an even more portable option for enjoying the beloved street food.

FAQ about Summer Street Corn Pasta Salad Recipe

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