Juicy Street Corn Pasta Salad (Print Version)
Vibrant pasta with sweet corn, creamy dressing and spices
# What You'll Need:
→ Pasta
01 - 12 oz short pasta (rotini, penne, or fusilli)
→ Vegetables
02 - 4 ears fresh corn (or 3 cups frozen corn kernels, thawed)
03 - 1 small red bell pepper, diced
04 - 1/2 small red onion, finely diced
05 - 1 jalapeño, seeded and minced
06 - 1/4 cup fresh cilantro, chopped
→ Dressing
07 - 3/4 cup mayonnaise
08 - 1/2 cup sour cream
09 - 2 tbsp fresh lime juice
10 - 1 tsp chili powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp ground cumin
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
→ Cheese
15 - 3.5 oz cotija cheese or feta, crumbled
→ Optional Garnishes
16 - Extra cilantro
17 - Lime wedges
18 - Chili powder for sprinkling
# How to Make It:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool.
02 - Preheat a grill or large skillet over medium-high heat. Lightly oil the corn and cook, turning occasionally, until charred in spots and tender (8–10 minutes). Let cool, then cut the kernels from the cobs. If using frozen corn, sauté in a dry skillet until lightly golden.
03 - In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper until smooth.
04 - Add the cooled pasta, corn kernels, bell pepper, red onion, jalapeño, and cilantro to the bowl. Toss well to coat everything evenly in the dressing.
05 - Gently fold in the crumbled cotija cheese. Taste and adjust seasoning as needed.
06 - Chill the salad for at least 15 minutes before serving. Garnish with extra cilantro, lime wedges, and a sprinkle of chili powder, if desired.
# Expert Advice:
01 -
- The creamy tangy dressing hugs every single piece of pasta and corn so no bite is boring
- It actually tastes better after sitting in the fridge making it perfect for meal prep or make ahead parties
- You get all those glorious street corn flavors but can eat it with a fork instead of getting corn stuck in your teeth
02 -
- The pasta absorbs dressing as it sits so reserve a little extra to stir in right before serving if it seems dry
- Fresh corn really does make a difference here but frozen works if you take the time to get some color on it in a dry skillet
03 -
- Cut the corn off the cob inside a large bowl or the kernels will absolutely scatter all over your kitchen like tiny explosions
- If you can find cotija at your store use it but feta is totally acceptable and easier to find