Juicy Street Corn Pasta Salad (Printer-friendly)
Bright, creamy pasta tossed with charred corn, smoky spices, cilantro and cotija—ideal for summer gatherings.
# What You'll 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 Prepare:
01 - Boil the pasta in a large pot of salted water according to package directions. Drain thoroughly and rinse under cold water to halt 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 slightly charred. 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, cumin, salt, and pepper until smooth.
04 - Add drained pasta, charred corn, red onion, bell pepper, chopped cilantro, and green onions to the bowl with the dressing. Toss until evenly coated.
05 - Gently fold in the crumbled cotija cheese and chopped jalapeño, if using. Taste and adjust seasoning with additional lime, salt, or chili powder as preferred.
06 - Transfer to a serving dish. Top with extra cheese, cilantro, and lime wedges. For best flavor, chill before serving.
# Expert Advice:
01 -
- It’s the secret weapon at potlucks: creamy, tangy, and it never comes back with leftovers.
- The combination of charred corn and smoky spices just gives even a simple weeknight a party vibe.
02 -
- If you skip rinsing the pasta, the salad clumps together—rinsing truly makes a difference.
- Charring the corn transforms the whole salad from good to unforgettable—don’t rush it.
03 -
- The fastest way to char corn is in a dry, ripping-hot skillet—don’t add oil or it will steam instead of sear.
- Mix the dressing in a really big bowl first so pasta and extras get coated evenly with zero effort.