Creamy Street Corn Pasta Salad (Print)

Vibrant pasta salad with charred corn, jalapeño, lime, and creamy dressing for a fresh summer side.

# Ingredients:

→ Pasta

01 - 12 oz short pasta (rotini, penne, or fusilli)

→ Vegetables

02 - 2 cups fresh or frozen corn kernels (from about 3–4 ears)
03 - 1 small red onion, finely diced
04 - 1 jalapeño, seeded and finely chopped
05 - 1/2 cup fresh cilantro, chopped

→ Dressing

06 - 1/2 cup mayonnaise
07 - 1/4 cup sour cream
08 - 1/4 cup cotija cheese, crumbled (or feta as substitute)
09 - Juice of 2 limes
10 - 1 tsp chili powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp garlic powder
13 - 1/2 tsp kosher salt
14 - 1/4 tsp ground black pepper

→ Finishing

15 - 1/4 cup cotija cheese, for topping
16 - Extra cilantro, for garnish
17 - Lime wedges, for serving

# Directions:

01 - Boil generously salted water and cook pasta until al dente. Drain, rinse under cold water, and set aside to cool.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove from heat and allow to cool.
03 - In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth.
04 - Add cooled pasta, charred corn, red onion, jalapeño, chopped cilantro, and half of the cotija cheese to the bowl. Toss thoroughly to coat evenly with the dressing.
05 - Taste and adjust seasoning if needed. Cover and refrigerate for at least 20 minutes to develop flavors.
06 - Before serving, sprinkle remaining cotija cheese and extra cilantro on top. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • It tastes like summer in a bowl, bright and smoky and impossible to stop eating.
  • You can make it ahead and it actually gets better as it sits in the fridge.
  • Its hearty enough to be a meal but light enough that you wont feel weighed down in the heat.
02 -
  • Rinse the pasta well after cooking or the residual starch will make the dressing gummy and thick.
  • Char the corn in a dry skillet, not with oil, so it gets those dark, sweet spots instead of just frying.
  • Taste before serving and add more lime or salt, cold food always needs a little extra.
03 -
  • Toast the chili powder and smoked paprika in the skillet for 30 seconds before whisking them into the dressing for deeper flavor.
  • If cotija is hard to find, a good quality feta works well, just crumble it finely so it blends into the dressing.
  • For extra richness, stir in a tablespoon of the starchy pasta water before chilling, it helps the dressing cling.
Back