Creamy Street Corn Pasta Salad (Printable Version)
Bright, creamy pasta with charred corn, cotija, lime and cilantro—easy, picnic-ready in 35 minutes.
# 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 finely chopped red onion
05 - 1 jalapeño, seeded and minced (optional)
06 - 1/4 cup chopped fresh cilantro
→ 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 crumbled cotija cheese, or substitute with feta cheese
# Directions:
01 - In a large pot, cook the pasta in salted boiling water following the package instructions until al dente. Drain, rinse with cold water to halt cooking, and set aside.
02 - Heat a grill pan or skillet over medium-high. Add the corn kernels and cook, stirring occasionally, until lightly charred, 5 to 7 minutes. Remove from heat and allow to 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 the cooled pasta, charred corn, red bell pepper, red onion, jalapeño if using, and half the fresh cilantro to the bowl with dressing. Toss until vegetables and pasta are evenly coated.
05 - Gently fold in most of the cotija cheese, reserving a portion for final garnish.
06 - Transfer salad to a serving dish, sprinkle with remaining cotija cheese and fresh cilantro. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The smoky sweetness from searing fresh corn turns every bite into a secret trick for maximum flavor.
- The creamy dressing has just enough zing to keep everyone coming back for seconds, and leftovers somehow taste even better the next day.
02 -
- If you forget to rinse the pasta after draining, the heat can make the creamy dressing slide right off and pool at the bottom—trust me on this one.
- I discovered that a squeeze of lime just before serving makes all the flavors sing, even if it seems like the salad already has enough acid.
03 -
- Dry the corn thoroughly before charring—moisture is the enemy of that irresistible browned edge.
- Let the finished salad rest at least 20 minutes so all the flavors meld.