Juicy Street Corn Pasta Salad (Printable)
Creamy corn-forward pasta with charred corn, smoky spices, lime, cotija, and cilantro—perfect for summer gatherings.
# What You Need:
→ Pasta
01 - 8 ounces rotini or fusilli pasta
→ Vegetables and 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 and Garnishes
15 - 3/4 cup cotija or feta cheese, crumbled
16 - 1 jalapeño, seeded and chopped (optional)
17 - Lime wedges, for serving
# How-To Steps:
01 - Cook pasta in a large pot of boiling salted water according to package directions. Drain and rinse under cold water. Set aside.
02 - Heat a grill pan or skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, for 3 to 4 minutes until lightly browned. Skip 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 the cooked pasta, charred corn, red onion, bell pepper, cilantro, and green onions to the bowl with the dressing. Toss gently to combine and evenly coat all ingredients.
05 - Fold in crumbled cotija or feta cheese and chopped jalapeño if using. Taste and adjust seasoning with additional lime juice, salt, or chili powder as needed.
06 - Transfer to a serving dish. Top with extra cheese, cilantro, and lime wedges. For best flavor, refrigerate before serving.
# Expert Tips:
01 -
- The smoky charred corn and zippy lime dressing will wake up your palate in the best way.
- It’s shockingly simple to make, but the flavors are layered and special—nobody ever guesses how quick it is.
02 -
- I learned the hard way that overcooked pasta turns the whole salad mushy—watch closely for al dente, then rinse it.
- Mingling the dressing and vegetables before the cheese keeps things from clumping so every bite stays bright and creamy.
03 -
- For ultimate depth, grill the corn on the cob and slice off the kernels just before assembling.
- Letting the salad rest in the fridge for an hour makes the flavors meld into one irresistible bite.