Street Corn Pasta Salad (Printable)
Charred corn pasta with lime-kissed chili-mayo, Cotija and cilantro; serves chilled or at room temperature.
# What You'll Need:
→ Pasta
01 - 12 ounces 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 and Extras
14 - 3.5 ounces Cotija cheese, crumbled, or feta as substitute
15 - 1 jalapeño, seeded and diced (optional)
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
02 - Preheat a grill or grill pan over high heat. Grill corn, rotating frequently, until lightly charred on all sides, approximately 8 to 10 minutes. Let cool, then slice kernels from 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, fresh lime juice, chili powder, smoked paprika, ground cumin, salt, and black pepper until smooth and well combined.
04 - Add the cooked pasta, charred corn kernels, red bell pepper, green onions, chopped cilantro, crumbled Cotija cheese, and diced jalapeño (if using) to the bowl. Gently toss to evenly coat all ingredients with dressing.
05 - Taste and adjust seasoning as desired. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
# Expert Advice:
01 -
- When you toss warm grilled corn with pasta and a zesty, creamy dressing, nobody guesses how easy it really is.
- This salad holds its own at every warm-weather cookout and is practically guaranteed to disappear fast.
02 -
- If you skip charring the corn, you’ll miss that signature smoky edge—it’s worth the extra pan or grill time.
- Letting the salad rest in the fridge gives the flavors a chance to meld and makes things extra tasty.
03 -
- Toss the salad while the pasta is barely warm to help it absorb the flavors even more.
- Lime zest over the top before serving brightens everything—it’s a tiny step with a big payoff.