Juicy Street Corn Pasta Salad (Print version)
Creamy, charred-corn pasta with cotija, lime, and smoky spices—refreshing and easy for summer crowds.
# What you 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
# Directions:
01 - Bring a large pot of salted water to a boil. Add rotini or fusilli and cook according to package instructions until al dente. Drain and rinse thoroughly under cold water, then set aside.
02 - While the pasta cooks, heat a grill pan or skillet over medium-high heat. Add corn kernels and cook for 3 to 4 minutes, stirring occasionally, until lightly charred. If using pre-roasted corn, this step may be skipped.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, fresh lime juice, minced garlic, chili powder, smoked paprika, cumin, salt, and black pepper until smooth and well combined.
04 - Add cooked pasta, charred corn, diced red onion, red bell pepper, chopped cilantro, and green onions to the bowl with the dressing. Toss until all components are evenly coated.
05 - Gently fold in crumbled cotija or feta and chopped jalapeño if using. Taste and adjust lime juice, salt, or chili powder as desired.
06 - Transfer to a serving platter or bowl. Top with additional cheese, extra cilantro, and lime wedges. For best flavor, chill before serving.
# Expert advice:
01 -
- It brings crunchy, sweet, and savory into perfect balance—trust me, there are never leftovers.
- The smoky corn and zesty lime dressing make each bite pop, stealing the spotlight from whatever’s on the grill.
02 -
- Once, I forgot to rinse the pasta and it turned mushy in the salad; always rinse to cool it and stop the cooking.
- Charring the corn is not optional—the caramelized flavor really sets this salad apart from the rest.
03 -
- If using canned corn, drain it completely before charring to avoid sogginess.
- Rubbing lime zest into the dressing adds even more citrus zing that people notice but can’t quite place.