Creamy Street Corn Pasta (Printable Version)

Delightful pasta blended with charred corn, lime, and spices, ideal for warm-weather gatherings or quick bites.

# Ingredient List:

→ Pasta

01 - 12 oz 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 tsp chili powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp garlic powder
13 - 1/2 tsp kosher salt
14 - 1/4 tsp ground black pepper

→ Finishing

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

# How to Make:

01 - Boil pasta in generously salted water until al dente. Drain, rinse with cold water, and set aside to cool.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove from heat and allow to cool.
03 - Whisk mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper in a large bowl until smooth.
04 - Add cooled pasta, charred corn, red onion, jalapeño, chopped cilantro, and half the cotija cheese to the dressing. Toss well to coat evenly.
05 - Adjust seasoning to taste. Refrigerate for at least 20 minutes to enhance flavors.
06 - Sprinkle with remaining cotija cheese, additional cilantro, and serve with lime wedges.

# Expert Suggestions:

01 -
  • It tastes like summer in a bowl, with smoky sweetness and bright lime cutting through the creaminess.
  • You can make it ahead and it actually gets better as it sits in the fridge.
  • It works as a side or a full meal, and everyone from kids to spice lovers finds something to love.
02 -
  • Don't skip rinsing the pasta after draining—it stops the starches from making everything gummy and keeps each piece separate.
  • Char the corn until you see real color, not just warmth, because that's where the smoky flavor comes from.
  • Taste the salad after it chills because cold dulls seasoning, and you might need another pinch of salt or squeeze of lime before serving.
03 -
  • Always taste your dressing before mixing it in, because it's much easier to adjust lime or salt at that stage than after everything's combined.
  • If you're serving this at a party, bring extra lime wedges and cotija on the side so guests can customize their bowls.
  • Let the salad sit out for 10 minutes before serving if it's been chilled—it tastes better when it's cool but not ice cold.
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