Juicy Street Corn Pasta Salad (Printable Version)
Vibrant pasta salad with charred corn, creamy lime dressing, and cotija cheese for a refreshing Mexican-inspired side.
# What You Need:
→ Pasta
01 - 12 oz short pasta (rotini, penne, or fusilli)
→ Vegetables
02 - 4 ears fresh corn (or 3 cups frozen corn kernels, thawed)
03 - 1 small red bell pepper, diced
04 - 1/2 small red onion, finely diced
05 - 1 jalapeño, seeded and minced
06 - 1/4 cup fresh cilantro, chopped
→ Dressing
07 - 3/4 cup mayonnaise
08 - 1/2 cup sour cream
09 - 2 tbsp fresh lime juice
10 - 1 tsp chili powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp ground cumin
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
→ Cheese
15 - 3.5 oz cotija cheese or feta, crumbled
→ Optional Garnishes
16 - Extra cilantro
17 - Lime wedges
18 - Chili powder for sprinkling
# How-To:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain thoroughly, rinse with cold water to stop cooking, and set aside to cool completely.
02 - Preheat grill or large skillet over medium-high heat. Lightly oil corn ears and cook, turning frequently, until kernels are charred in spots and tender, about 8-10 minutes. Allow to cool, then cut kernels from cobs. For frozen corn, sauté in dry skillet until lightly golden.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper until completely smooth and well combined.
04 - Add cooled pasta, charred corn kernels, diced bell pepper, red onion, minced jalapeño, and chopped cilantro to the dressing. Toss thoroughly until all ingredients are evenly coated.
05 - Gently fold in crumbled cotija cheese, being careful not to break down the cheese too much. Taste and adjust seasoning with additional salt or chili powder if needed.
06 - Refrigerate salad for at least 15 minutes to allow flavors to meld. Before serving, garnish with additional cilantro, lime wedges, and a light sprinkle of chili powder if desired.
# Expert Hints:
01 -
- The charred corn brings this incredible smoky sweetness that makes every bite feel like summer evening street food
- It travels beautifully and actually tastes better after the flavors have mingled for a bit
02 -
- Don't skip rinsing the pasta with cold water, otherwise it'll keep cooking and turn mushy
- The salad needs at least fifteen minutes in the fridge for the flavors to really come together
03 -
- Use frozen corn in a pinch and sauté it in a dry pan until it gets some golden color
- Make it up to a day ahead but hold off on the final garnishes until you serve