Creamy Street Corn Pasta Salad (Printable version)
Creamy pasta tossed with charred corn, cotija, red pepper and a zesty lime mayo-sour cream dressing; serve chilled or at room temp.
# What you need:
→ Pasta
01 - 12 ounces short pasta such as rotini, penne, or fusilli
→ Vegetables
02 - 3 ears fresh corn or 2 cups frozen corn kernels
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
# How To:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water. Set aside.
02 - Heat a grill pan or skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred, about 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 cooled pasta, charred corn, diced red bell pepper, chopped red onion, jalapeño if using, and half of the chopped cilantro to the bowl with the dressing. Toss thoroughly to evenly coat all ingredients.
05 - Fold in most of the cotija cheese, reserving a small amount for garnish. Transfer to a serving dish. Sprinkle with remaining cheese and cilantro. Serve chilled or at room temperature.
# Expert Advice:
01 -
- It tastes like pure sunshine—smoky, creamy, fresh, and a little wild, like you snuck a scoop from a street vendor and brought it home.
- The salad holds up beautifully at picnics and barbecues, drawing rave reviews long after the first bite.
02 -
- If you overcook the pasta, the salad gets mushy and loses its charm.
- Letting the corn cool before mixing keeps the dressing creamy instead of runny.
03 -
- Save some dressing to refresh leftovers just before serving—pasta soaks it right up.
- Grate a little extra lime zest over the top for an aromatic, citrusy lift.