Street Corn Pasta Salad (Printable)
Smoky grilled corn, tender pasta, lime and Cotija tossed in a creamy chili-mayo dressing for a bright, picnic-ready side.
# What You Need:
→ Pasta
01 - 12 oz short pasta such as penne, fusilli, or rotini
→ Vegetables
02 - 4 ears fresh corn, shucked or 3 cups frozen corn, thawed
03 - 1 red bell pepper, diced
04 - 2 green onions, sliced
05 - 1/4 cup fresh cilantro, chopped
→ Dressing
06 - 1/3 cup mayonnaise
07 - 1/3 cup sour cream
08 - 2 tablespoons fresh lime juice
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Cheese & Extras
14 - 3.5 oz Cotija cheese, crumbled (or feta as substitute)
15 - 1 jalapeño, seeded and diced (optional)
# How-To Steps:
01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
02 - Grill fresh corn on a preheated grill or grill pan, turning occasionally, until lightly charred on all sides, about 8 to 10 minutes. Allow corn to cool, then carefully slice kernels off the cobs. For frozen corn, sauté in a dry skillet over high heat until slightly charred.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, ground cumin, salt, and black pepper until well blended.
04 - Add cooked pasta, charred corn kernels, red bell pepper, green onions, cilantro, Cotija cheese, and jalapeño (if using) to the bowl with dressing. Toss thoroughly to coat evenly.
05 - Taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes to allow flavors to develop before serving.
# Helpful Tips:
01 -
- The dressing clings to the pasta in a way that makes every bite pop with creamy, zesty flavor.
- It's just as perfect packed up for a picnic as it is piled high at a bustling potluck.
02 -
- If you skimp on chilling time the flavors never fully come together.
- Charred corn really makes the difference—once I tried skipping the grill, but missed that irresistible smoky note.
03 -
- Avoid overcooking your pasta or the salad turns mushy after chilling.
- Roasting the corn deeply boosts flavor, so let it get those dark flecks.