Creamy Street Corn Pasta Salad (Print Page)
Charred corn, cotija and lime cream combined with short pasta, peppers and cilantro for a bright picnic side.
# What You Need:
→ Pasta
01 - 12 ounces short pasta such as rotini, penne, or fusilli
→ Vegetables
02 - 3 ears fresh corn, kernels removed, or 2 cups frozen corn
03 - 1 red bell pepper, diced
04 - 1/4 cup red onion, finely chopped
05 - 1 jalapeño, seeded and minced (optional)
06 - 1/4 cup fresh cilantro, chopped
→ Dressing
07 - 1/2 cup mayonnaise
08 - 1/3 cup sour cream
09 - 2 tablespoons fresh lime juice
10 - 1/2 teaspoon chili powder
11 - 1/2 teaspoon paprika
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Additional
15 - 1/2 cup cotija cheese, crumbled, or feta cheese as substitute
# Directions:
01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain thoroughly, rinse under cold water, and set aside.
02 - Heat a grill pan or skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove from heat and let cool.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and black pepper until smooth.
04 - Add cooled pasta, charred corn, red bell pepper, red onion, jalapeño if using, and half the cilantro to the bowl. Toss thoroughly to coat all components with dressing.
05 - Gently fold in most of the cotija cheese, reserving a small amount for garnish.
06 - Transfer salad to a serving dish. Garnish with remaining cotija cheese and reserved cilantro. Serve chilled or at room temperature.
# Expert Tips:
01 -
- You get the best of street corn and pasta salad in one addictively creamy bowl—the ultimate mashup nobody saw coming.
- Bright, fresh vegetables and a zesty dressing keep every bite lively and satisfying, especially at summer gatherings.
02 -
- Forgetting to rinse the pasta made it stick together (and nobody likes a clumpy salad), so always cool it under water after draining.
- Charred corn makes all the difference—the added smokiness takes this from simple to unforgettable.
03 -
- Toss the pasta with a tablespoon of olive oil after rinsing to prevent sticking and clumping.
- Let the salad chill for at least 30 minutes if you can—the flavors meld together for a deeper, richer bite.