Gluten-Free Street Corn Pasta Salad

Transform your barbecue spread or weeknight meal prep with this irresistible Gluten-Free Street Corn Pasta Salad! This vibrant dish combines the smoky, charred goodness of sweet corn and the bold flavors of Mexican street corn (or “elote”) with tender gluten-free pasta for a refreshing twist on a classic favorite. Tossed in a creamy, zesty dressing made from mayonnaise, sour cream, lime juice, and a touch of chili and garlic powder, each bite is packed with bold, tangy flavor. Crumbled cotija cheese, fresh cilantro, and sliced green onions add the perfect finishing touches, while the option to include diced jalapeño brings just the right amount of heat. Ideal as a chilled side dish or a hearty, flavor-packed main, this easy recipe comes together in just 30 minutes and is perfect for gluten-free diets. Garnish with extra cotija and a pop of paprika for a show-stopping presentation at any gathering!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 6

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)

Directions

Step 1

Cook the gluten-free pasta according to the package instructions. Drain, rinse with cool water, and set aside to cool completely.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Taste and adjust seasonings if needed, adding more lime juice or salt as desired.

Step 6

Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld.

Step 7

Serve chilled or at room temperature. Sprinkle with extra cotija cheese, cilantro, and a dash of chili powder for garnish before serving.

Nutrition Facts

Serving size	(1600.1g)

Amount per serving	% Daily Value*
Calories	4532.2

Total Fat 300.5g	0%
Saturated Fat 77.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 478.5mg	0%
Sodium 4914.4mg	0%
Total Carbohydrate 424.3g	0%
Dietary Fiber 27.6g	0%
Total Sugars 49.0g
Protein 77.8g	0%

Vitamin D 25.6IU	0%
Calcium 1331.7mg	0%
Iron 12.2mg	0%
Potassium 1981.4mg	0%

*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.

Source of Calories

Fat: 57.4%

Protein: 6.6%

Carbs: 36.0%