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Street Corn and Olive Pasta Salad

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This street corn and olive pasta salad combines smoky roasted corn, tender pasta, briny olives, and a creamy lime dressing for a bold and satisfying side dish. Inspired by Mexican street corn, it’s perfect for picnics, potlucks, barbecues, or easy weeknight meals.

Ingredients

  • 12 ounces short pasta (rotini, fusilli, or shells)
  • 3 cups sweet corn kernels, grilled or roasted
  • 1 cup black olives, sliced
  • 1/2 cup red onion, finely diced
  • 1 jalapeño, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 cup crumbled cotija cheese
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons fresh lime juice
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • Optional Garnishes:
  • Extra cotija cheese
  • Chopped cilantro
  • Lime wedges
  • Tajín seasoning
  • Sliced green onions

Instructions

  1. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to cool completely.
  2. Grill or roast the corn until lightly charred, then allow it to cool.
  3. In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, garlic, chili powder, smoked paprika, cumin, sea salt, and black pepper until smooth.
  4. In a large mixing bowl, combine the cooled pasta, roasted corn, black olives, red onion, jalapeño, cilantro, and cotija cheese.
  5. Pour the dressing over the salad and toss gently until evenly coated.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Garnish with extra cotija cheese, cilantro, Tajín seasoning, green onions, and lime wedges before serving.

Notes

  • Roast canned corn in a hot skillet for extra smoky flavor if fresh corn is unavailable.
  • Add diced avocado just before serving for extra creaminess.
  • Grilled chicken, shrimp, or black beans make this salad a satisfying main dish.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Refresh leftovers with a squeeze of lime juice or a spoonful of mayonnaise before serving if needed.

Nutrition

Find it online: https://thefamilycooking.com/street-corn-and-olive-pasta-salad/