Creamy Street Corn Pasta (Printable)

A creamy pasta salad featuring charred corn, zesty lime, and a hint of chili for a bright summer dish.

# Components:

→ Pasta

01 - 12 ounces short pasta (rotini, penne, or fusilli)

→ Vegetables

02 - 2 cups fresh or frozen corn kernels (about 3–4 ears)
03 - 1 small red onion, finely diced
04 - 1 jalapeño, seeded and finely chopped
05 - 1/2 cup fresh cilantro, chopped

→ Dressing

06 - 1/2 cup mayonnaise
07 - 1/4 cup sour cream
08 - 1/4 cup cotija cheese, crumbled (or feta as substitute)
09 - Juice of 2 limes
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon ground black pepper

→ Finishing

15 - 1/4 cup cotija cheese, for topping
16 - Extra cilantro, for garnish
17 - Lime wedges, for serving

# Method:

01 - Cook the pasta in generously salted boiling water until al dente. Drain, rinse under cold water, and set aside to cool.
02 - Heat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove from heat and let cool.
03 - In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
04 - Add the cooled pasta, charred corn, red onion, jalapeño, chopped cilantro, and half of the cotija cheese to the bowl with dressing. Toss to coat evenly.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 20 minutes to allow flavors to meld.
06 - Before serving, sprinkle with remaining cotija cheese and extra cilantro. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • It tastes like summer in a bowl, with smoky charred corn and bright lime cutting through the creaminess.
  • You can make it ahead and it actually gets better after sitting in the fridge for a few hours.
  • Its flexible enough to serve as a side at a barbecue or eat as a light lunch on its own.
02 -
  • Rinse the pasta with cold water after draining or the residual heat will make your dressing separate and get oily.
  • Char the corn in a dry skillet, not with oil, so it actually caramelizes instead of steaming.
  • Add the cotija in two stages, half mixed in and half on top, so you get creamy richness and salty pops in every bite.
03 -
  • If you cant find cotija, crumbled feta is the closest match in texture and saltiness.
  • Char the corn until you see dark spots forming, thats where all the flavor hides.
  • Let the salad chill for at least 20 minutes before serving, the dressing soaks into the pasta and everything tastes more cohesive.
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