This street corn pasta salad will steal the show at your next BBQ

If you're looking for a side dish that's guaranteed to be the first thing to disappear at your next cookout, this street corn pasta salad is it. It takes everything you love about classic Mexican street corn—sweet charred corn, tangy lime, creamy dressing, Cotija cheese, and a little kick of chili—and turns it into a hearty pasta salad that's perfect for feeding a crowd. Every bite is packed with fresh, bold flavor, making it an easy addition to any summer menu.

Serve this flavorful pasta salad alongside grilled chicken, barbecue ribs, or anything coming off the grill. It's easy to make ahead, which means one less thing to worry about when you're entertaining, and it tastes even better after it's had a little time to chill in the refrigerator. Whether you're headed to a potluck, picnic, or backyard barbecue, this is one of those pasta salads everyone will ask you to make again.

Can you use frozen corn in street corn pasta salad?

You bet! While this dish is a fabulous way to celebrate sweet, juicy summer corn fresh off the cob, frozen corn makes a great stand-in. This recipe calls for six ears of corn, which comes out to just over 4 cups of kernels. Grab two (10-ounce) bags of frozen corn from the freezer aisle, and you’ll be set. There's no need to thaw the corn before tossing it in the skillet, but you may need to add 1 to 2 minutes to the cook time for it to char.

What is crema?

Crema is a rich, tangy Mexican cultured cream that's commonly used to finish tacos, enchiladas, grilled meats, and other savory dishes. Its smooth texture falls somewhere between American sour cream and French crème fraîche, making it an excellent choice for creamy dressings like the one in this street corn pasta salad. Many varieties also include a hint of salt or lime, which adds even more flavor. When shopping, look for containers labeled "crema agria" or "Mexican sour cream." Avoid products simply labeled "table cream," which are much thinner and don't have the tangy flavor that gives crema its signature taste. If crema isn't available at your local grocery store or Latin market, sour cream is an easy substitute that will produce a similarly creamy, zesty dressing.

How do you store leftover street corn pasta salad?

You can store any leftover street corn pasta salad in an airtight container in the refrigerator for up to 4 days.

Yields: 8-10 servings

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients

• 2 tsp. kosher salt, plus more for the pasta water
• 1 lb. ditalini pasta
• 1 tbsp. vegetable oil
• 6 ears corn, kernels cut off the cob (4 to 5 cups)
• 1 poblano pepper, diced
• 6 green onions, thinly sliced, whites and greens separated
• 1 tsp. black pepper
• 2 garlic cloves, finely chopped
• 1 c. mayonnaise
• 1 c. crema or sour cream
• Zest and juice of 3 limes
• 1 c. crumbled Cotija cheese (about 4 oz.)
• 1 c. fresh cilantro, chopped, plus more for serving
• 2 tsp. chili powder
• Hot sauce (optional)

Directions

1. Bring a large pot of salted water to a boil over high heat. Cook the pasta 1 minute longer than the package directs. Drain and rinse with cold water.
2. Meanwhile, heat the vegetable oil in a large cast-iron or stainless steel skillet over medium-high. Add the corn, poblano, green onion whites, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Cook, stirring occasionally, until the corn begins to char, 5 to 7 minutes. Stir in the garlic. Remove from the heat and transfer the mixture to a large bowl. Let cool 5 minutes.
3. Add the mayonnaise, crema, lime zest and juice, and remaining 1 teaspoon salt and ½ teaspoon pepper to the corn mixture and fold to combine. Fold in the Cotija, cilantro, chili powder, pasta, and green onion greens. Sprinkle with more cilantro and serve with hot sauce (if using).