STREET CORN PASTA SALAD – Simple & Delicious

Imagine a summer evening, the smell of grilled corn wafting through the air, and the sound of children laughing as they dance in the backyard. This is the essence of the Street Corn Pasta Salad, a dish that captures the carefree spirit of warm weather and sun-kissed days. With its vibrant colors and explosion of flavors, this recipe is a perfect addition to any potluck or BBQ.

But don’t just take our word for it! If you’re looking for a recipe that’s sure to impress, check out our favorite Summer Pasta Salad recipe, which features a similar flavor profile and texture to this Street Corn Pasta Salad. It’s a game-changer, trust us!

Why This Recipe Works

• This recipe works because it combines the creamy texture of pasta with the sweetness of cherry tomatoes and the crunch of red onion. The cumin and smoked paprika add a smoky depth that complements the corn perfectly.
• The best part? This recipe is incredibly easy to make, with just a few minutes of prep time and no special equipment required.
• The result is a dish that’s both satisfying and refreshing, perfect for hot summer days or casual gatherings.

Key Ingredients

When it comes to selecting ingredients for this recipe, we recommend opting for high-quality, fresh options. Here’s why:

For the pasta, choose a shape that holds onto the sauce well, such as penne or fusilli. This will help ensure that each bite is coated in the flavorful sauce.

For the cherry tomatoes, look for ones that are firm and have a bright red color. These will provide the best flavor and texture in the salad.

Recipe Courtesy of Our Kitchen

Street Corn Pasta Salad – Simple & Delicious

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

8 oz. pasta (such as penne or fusilli)

2 cups cherry tomatoes, halved

1 cup corn kernels (fresh or frozen, thawed)

1/2 cup red onion, diced

1/4 cup fresh cilantro, chopped

2 tbsp. olive oil

1 tsp. ground cumin

1 tsp. smoked paprika

1 tsp. salt

1/2 tsp. black pepper

1 cup shredded Monterey Jack cheese (optional)

Directions

1

Cook the pasta according to the package instructions until al dente. Drain and set aside.

2

In a large skillet, heat the olive oil over medium-high heat. Add the diced red onion and cook until softened, about 3-4 minutes.

3

Add the cherry tomatoes, corn kernels, cumin, smoked paprika, salt, and black pepper to the skillet. Cook for an additional 2-3 minutes, until the vegetables are tender.

4

Stir in the cooked pasta and chopped cilantro. Cook for an additional minute, until the pasta is well coated in the sauce.

5

Serve the pasta salad warm, topped with shredded Monterey Jack cheese if desired.

Storage & Reheating

To store leftovers, let the pasta salad cool to room temperature and then refrigerate in an airtight container for up to 3 days. Reheat the salad in the microwave or oven until warm and crispy.