Gluten-Free Street Corn Pasta Salad
Indulge in vibrant flavors with this Gluten-Free Street Corn Pasta Salad, the perfect fusion of creamy, zesty, and smoky summer goodness. This crowd-pleasing dish combines al dente gluten-free pasta with charred corn kernels for a delightful twist on Mexican street corn. The luscious dressing, made with creamy mayonnaise, tangy sour cream, fresh lime juice, and bold spices like chili powder and paprika, coats every bite, while crumbled cotija cheese, fresh cilantro, and crisp green onions add layers of irresistible texture and flavor. Ready in just 30 minutes, this easy recipe is ideal for barbecue parties, potlucks, or a refreshing lunch option. Whether chilled or at room temperature, it’s a gluten-free delight bursting with bold, fresh ingredients!
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Recipe Information
Ingredients
- 12 oz Gluten-free pasta (penne or rotini)
- 2 cups Corn kernels (fresh, canned, or frozen)
- 2 tablespoons Olive oil
- 1 cup Mayonnaise
- 1 cup Sour cream
- 3 tablespoons Fresh lime juice
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 cup Crumbled cotija cheese
- 0.5 cup Fresh cilantro (chopped)
- 3 stalks Green onions (sliced)
- 1 whole Jalapeño (optional, finely diced)
Instructions
Cook the gluten-free pasta according to the package instructions. Drain, rinse with cool water, and set aside to cool completely.
If using fresh corn, cut the kernels off the cob. Heat olive oil in a large skillet over medium-high heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until they begin to char lightly. If using canned or frozen corn, ensure it is well-drained or thawed before cooking.
In a large mixing bowl, whisk together the mayonnaise, sour cream, fresh lime juice, garlic powder, chili powder, paprika, and salt to create the dressing.
Add the cooked and cooled pasta, charred corn, crumbled cotija cheese, chopped cilantro, sliced green onions, and diced jalapeño (if using) to the bowl with the dressing. Toss everything until evenly coated.
Taste and adjust seasonings if needed, adding more lime juice or salt as desired.
Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld.
Serve chilled or at room temperature. Sprinkle with extra cotija cheese, cilantro, and a dash of chili powder for garnish before serving.
Nutrition Facts
Calories |
4532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.5 g | 385% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 478 mg | 160% | |
| Sodium | 4914 mg | 214% | |
| Total Carbohydrate | 424.3 g | 154% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 49.0 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1332 mg | 102% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1981 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
