Juicy Street Corn Pasta Salad (Printable)
A creamy, smoky pasta salad with charred corn, cotija, lime and herbs — bright, tangy, and great for summer.
# What You'll Need:
→ Pasta
01 - 8 ounces rotini or fusilli pasta
→ Vegetables and Herbs
02 - 2 cups corn kernels (fresh, canned, or thawed frozen)
03 - 1/2 small red onion, finely diced
04 - 1 red bell pepper, diced
05 - 1/4 cup fresh cilantro, chopped
06 - 2 green onions, sliced
→ Dressing
07 - 1/3 cup mayonnaise
08 - 2 tablespoons sour cream
09 - Juice of 1 lime
10 - 1 clove garlic, minced
11 - 1 teaspoon chili powder
12 - 1/4 teaspoon smoked paprika
13 - 1/4 teaspoon ground cumin
14 - Salt and freshly ground black pepper, to taste
→ Mix-Ins and Garnishes
15 - 3/4 cup cotija or feta cheese, crumbled
16 - 1 jalapeño, seeded and chopped (optional)
17 - Lime wedges, for serving
# How to Make It:
01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
02 - Heat a grill pan or skillet over medium-high heat. Add corn kernels and cook for 3 to 4 minutes, stirring occasionally, until lightly charred. Skip this step if using pre-roasted corn.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, ground cumin, salt, and pepper until smooth.
04 - Add cooked pasta, charred corn, red onion, bell pepper, chopped cilantro, and green onions to the bowl. Toss until all ingredients are evenly coated with the dressing.
05 - Fold in crumbled cotija cheese and chopped jalapeño, if desired. Adjust seasoning with additional lime juice, salt, or chili powder as needed.
06 - Transfer to a serving dish. Top with more crumbled cheese, fresh cilantro, and lime wedges. Chill briefly before serving for enhanced flavor.
# Expert Tips:
01 -
- If you love things that seem fancy but actually take less than half an hour, this will be your new secret weapon.
- The smoky, tangy, creamy combination always disappears first at the potluck table.
02 -
- Once, I didn’t rinse the pasta and the salad turned gluey and heavy—don’t skip that step.
- Swapping in queso fresco keeps things mild but sometimes I crave the tang of feta, so choose your cheese based on who you’re feeding.
03 -
- Grill your corn over direct flame for the deepest char—it’s worth the extra pan.
- Mix your dressing separately before tossing it with the pasta to ensure even coating on every bite.