Street Corn Pasta Salad (Printable)
Smoky grilled corn and tender pasta tossed with lime, Cotija, cilantro and a zesty chili‑mayo for a bright side.
# What You'll 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 Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool completely. Set aside.
02 - Preheat a grill or grill pan over high heat. Grill shucked corn, rotating to lightly char on all sides, about 8–10 minutes. Allow to cool, then cut kernels off the cobs. For frozen corn, sauté in a dry skillet over medium-high heat until slightly charred.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper until fully smooth.
04 - Add cooked pasta, charred corn kernels, diced red bell pepper, sliced green onions, chopped cilantro, crumbled Cotija cheese, and diced jalapeño, if using, to the bowl with dressing. Toss thoroughly to coat all ingredients.
05 - Taste and adjust seasoning as needed. Chill in the refrigerator for at least 30 minutes before serving to enhance flavors.
# Expert Advice:
01 -
- The creamy, zesty dressing clings to every bite like it’s giving your taste buds a secret handshake.
- It’s just as vibrant and satisfying straight from the fridge the next day, making leftovers truly something to look forward to.
02 -
- If you skip rinsing the pasta with cold water, it will stick together in one giant block—trust me, I learned the hard way.
- Letting the salad chill for a half hour before serving lets the flavors deepen and keeps the dressing from feeling heavy.
03 -
- Char your corn directly over the flame, even if it feels risky, for unbeatable depth of flavor.
- A little extra lime zest sprinkled in wakes up the whole dish and brightens the dressing more than you’d think.