Street Corn Pasta Salad (Printable)
Smoky charred corn and pasta in a tangy chili-lime mayo with Cotija and cilantro, chilled and vibrant.
# 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 & Extras
14 - 3.5 ounces Cotija cheese, crumbled, or feta cheese as substitute
15 - 1 jalapeño, seeded and diced (optional)
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
02 - Heat a grill or grill pan over high heat. Grill the corn, rotating frequently, until all sides are lightly charred, about 8 to 10 minutes. Allow to cool, then slice kernels from 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 smooth and well combined.
04 - Add cooked pasta, charred corn, diced red bell pepper, sliced green onions, chopped cilantro, crumbled Cotija cheese, and diced jalapeño (if using) to the bowl with the dressing. Toss until all ingredients are thoroughly coated.
05 - Taste and adjust seasoning with additional salt or lime juice if needed. Cover and refrigerate for at least 30 minutes to allow flavors to develop. Serve chilled or at room temperature.
# Expert Advice:
01 -
- You’ll fool everyone into thinking you spent hours thanks to the rich, complex flavors.
- This is one of those dishes that gets even better after a little fridge time—hello, low-stress entertaining.
02 -
- Once I let the pasta overcook and ended up with a sad, soggy mess—you really can’t skip the rinse and chill.
- I discovered that grilling the corn—even indoors—makes every difference and can sneak more flavor than you’d ever expect from frozen.
03 -
- The trick is to let the corn char just enough for little blackened spots without burning—don’t walk away from the grill.
- A splash of lime right before serving wakes everything back up, especially if chilled overnight.