Juicy Street Corn Pasta Salad (Printable Version)
Vibrant Mexican-inspired pasta salad with grilled corn, creamy lime dressing, and cotija cheese.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta (rotini, penne, or fusilli)
→ Vegetables
02 - 4 ears fresh corn or 3 cups frozen corn kernels, thawed
03 - 1 small red bell pepper, diced
04 - 1/2 small red onion, finely diced
05 - 1 jalapeño, seeded and minced
06 - 1/4 cup fresh cilantro, chopped
→ Dressing
07 - 3/4 cup mayonnaise
08 - 1/2 cup sour cream
09 - 2 tbsp fresh lime juice
10 - 1 tsp chili powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp ground cumin
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
→ Cheese
15 - 3.5 oz cotija cheese or feta, crumbled
→ Optional Garnishes
16 - Extra cilantro
17 - Lime wedges
18 - Chili powder for sprinkling
# Directions:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool.
02 - Preheat a grill or large skillet over medium-high heat. Lightly oil the corn and cook, turning occasionally, until charred in spots and tender (8–10 minutes). Let cool, then cut the kernels from the cobs. If using frozen corn, sauté in a dry skillet until lightly golden.
03 - In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper until smooth.
04 - Add the cooled pasta, corn kernels, bell pepper, red onion, jalapeño, and cilantro to the bowl. Toss well to coat everything evenly in the dressing.
05 - Gently fold in the crumbled cotija cheese. Taste and adjust seasoning as needed.
06 - Chill the salad for at least 15 minutes before serving. Garnish with extra cilantro, lime wedges, and a sprinkle of chili powder, if desired.
# Expert Tips:
01 -
- The creamy tangy dressing clings to every curve of pasta while the charred corn brings sweet smoky bursts in each bite
- It actually tastes better after sitting in the fridge making it perfect for prep ahead meals or picnics
02 -
- Rinse the pasta with cold water immediately after draining or it will keep cooking and turn into a gummy mess
- The salad needs time in the fridge for the flavors to develop so do not serve it right after tossing
03 -
- If using frozen corn spread it on a baking sheet and broil for a few minutes to get those charred flavor notes
- Toast the pasta in olive oil before boiling for a nutty depth that pairs beautifully with the sweet corn