Juicy Street Corn Pasta Salad (Printable)
Creamy, smoky street-corn pasta with charred corn, cotija, cilantro and lime—bright summer fare.
# What You Need:
→ Pasta
01 - 8 ounces rotini or fusilli pasta
→ Vegetables & 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 - 1 lime, juiced
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 pepper, to taste
→ Mix-Ins & 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 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. 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 browned and charred. Omit 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, diced red onion, red bell pepper, chopped cilantro, and sliced green onions to the bowl with the dressing. Toss thoroughly to coat all ingredients.
05 - Fold in crumbled cotija cheese and chopped jalapeño, if desired. Adjust seasoning with extra lime juice, salt, or chili powder to taste.
06 - Scatter extra cheese, additional cilantro, and lime wedges on top. Refrigerate until chilled for best flavor, then serve.
# Expert Tips:
01 -
- Your friends will think you stole this secret from a food truck.
- It strikes just the right creamy-spicy-tangy balance that makes everyone go back for seconds.
02 -
- One time I didn't rinse the pasta and the dressing slipped right off—never again.
- Charred corn brings magic; even canned corn tastes like summer after a quick pan scorch.
03 -
- Let the salad chill for at least 30 minutes so everything mingles and the flavors pop.
- Scraping the corn right off the cob and charring it gives a texture no canned substitute can fully match.