Juicy Street Corn Pasta Salad (Print Version)
Smoky charred corn, lime, cotija and creamy mayo–sour cream tossed with rotini for a bright summer pasta salad.
# What You Need:
→ Pasta
01 - 8 ounces rotini or fusilli pasta
→ Vegetables & Herbs
02 - 2 cups corn kernels, fresh, canned, or thawed from frozen
03 - 1/2 small red onion, finely diced
04 - 1 red bell pepper, diced
05 - 1/4 cup fresh cilantro, chopped
06 - 2 green onions, sliced
→ Dressing
07 - 1/3 cup mayonnaise
08 - 2 tablespoons sour cream
09 - Juice of 1 lime
10 - 1 garlic clove, minced
11 - 1 teaspoon chili powder
12 - 1/4 teaspoon smoked paprika
13 - 1/4 teaspoon ground cumin
14 - Salt and black pepper, to taste
→ Mix-Ins & Garnishes
15 - 3/4 cup cotija or feta cheese, crumbled
16 - 1 jalapeño, seeded and chopped (optional)
17 - Lime wedges, for serving
# How-To:
01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Set aside.
02 - Heat a grill pan or skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, for 3 to 4 minutes until lightly charred. If using pre-roasted or canned corn, skip this step.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, cumin, salt, and pepper until smooth.
04 - Add cooked pasta, charred corn, red onion, bell pepper, chopped cilantro, and green onions to the bowl with dressing. Toss until all ingredients are evenly coated.
05 - Gently fold in crumbled cotija or feta cheese and chopped jalapeño, if using. Taste and adjust seasoning with additional lime juice, salt, or chili powder as desired.
06 - Transfer to a serving dish and top with extra cheese, fresh cilantro, and lime wedges. Chill before serving for enhanced flavor.
# Expert Advice:
01 -
- The creamy-tangy dressing clings to every bite, making each forkful incredibly satisfying.
- It’s a showstopper for potlucks and picnics—people always ask for the recipe before the bowl is empty.
02 -
- If you forget to rinse the cooked pasta in cold water, it’ll soak up too much dressing and turn limp.
- Roasting the corn just enough—so it’s smoky but not burned—makes every bite irresistible.
03 -
- Char the corn in batches if your skillet is small—overcrowding steams it instead of toasting.
- Taste the dressing before you add the pasta; it’s easier to adjust lime and spice when it’s concentrated.