Street Corn Pasta Salad (Printable)
Smoky charred corn and tender pasta in a lime-chili mayo dressing with Cotija and cilantro—bright and picnic-ready.
# What You'll Need:
→ Pasta
01 - 12 ounces short pasta such as penne, fusilli, or rotini
→ Vegetables
02 - 4 ears fresh corn, shucked, or 3 cups frozen corn, thawed
03 - 1 red bell pepper, diced
04 - 2 green onions, sliced
05 - 1/4 cup fresh cilantro, chopped
→ Dressing
06 - 1/3 cup mayonnaise
07 - 1/3 cup sour cream
08 - 2 tablespoons fresh lime juice
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Cheese & Extras
14 - 3.5 ounces Cotija cheese, crumbled, or feta cheese as substitute
15 - 1 jalapeño, seeded and diced (optional)
# How To Make It:
01 - Cook pasta in a large pot of boiling salted water according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
02 - Grill the corn on a preheated grill or grill pan, turning frequently, until lightly charred on all sides, about 8 to 10 minutes. Allow corn to cool, then cut kernels from the cobs. For frozen corn, sauté in a dry skillet over medium-high heat until lightly charred.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, ground cumin, salt, and black pepper until smooth and well combined.
04 - Add cooked pasta, charred corn kernels, diced red bell pepper, sliced green onions, chopped cilantro, crumbled Cotija cheese, and jalapeño if using to the bowl with dressing. Toss until all components are evenly coated.
05 - Taste the salad and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes to allow flavors to develop. Serve chilled or at room temperature.
# Expert Tips:
01 -
- This is the creamy, smoky, addictive pasta salad your other recipes will envy.
- Leftovers somehow taste even better after a night in the fridge–if you’re lucky enough to have any.
02 -
- If you add the dressing while the pasta is hot, it soaks up too much and leaves you with a dry salad.
- Letting it chill helps the flavors bloom–it’s worth the wait, even if you’re impatient.
03 -
- Char your corn until the edges are deeply golden–don’t rush it, that’s where the flavor lives.
- Add extra chili powder on top for color and a gentle kick right before serving.