Street Corn Pasta Salad (Printable)
Charred corn, pasta, lime, cotija and a spicy chili-mayo dressing tossed into a creamy, picnic-ready salad.
# 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 substitute feta)
15 - 1 jalapeño, seeded and diced (optional)
# How to Make It:
01 - Cook pasta in a large pot of boiling salted water according to package directions until al dente. Drain and rinse under cold water to cool. Set aside.
02 - Grill corn on a hot grill or grill pan, rotating until lightly charred on all sides for 8 to 10 minutes. Cool slightly, then cut kernels off the cobs. For frozen corn, sauté in a dry skillet until kernels take on a light char.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper until smooth.
04 - Add cooked pasta, charred corn, diced red bell pepper, sliced green onions, cilantro, Cotija cheese, and jalapeño (if using) to bowl with dressing. Toss thoroughly to coat evenly.
05 - Taste the salad and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes before serving for optimal flavor.
# Expert Suggestions:
01 -
- This is one of those secretly show-offy salads that disappears first at cookouts and potlucks.
- The zingy lime and charred corn mean it never tastes heavy, just bright and fresh every time.
02 -
- If you skip charring the corn, you lose that magical, street-corn depth—seriously, don't cheat here.
- A little extra lime and Cotija just before serving wakes up the whole salad and makes it taste freshly tossed.
03 -
- A light sprinkle of chili powder and Cotija right before serving really makes each serving pop.
- Letting the salad rest in the fridge is non-negotiable—20 minutes is good, but an hour is better for mingled, deeper flavor.