Street Corn Pasta Salad (Printable)
Smoky charred corn and cotija mingle with pasta, lime, and chili-mayo for a bright, creamy picnic-friendly side.
# What You’ll Need:
→ Pasta
01 - 12 oz 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 oz Cotija cheese, crumbled, or feta as substitute
15 - 1 jalapeño, seeded and diced (optional)
# Steps:
01 - Cook the pasta in a large pot of boiling salted water according to the package directions until al dente. Drain, rinse with cold water, and set aside.
02 - Preheat a grill or grill pan over high heat. Grill the ears of corn, rotating until all sides are lightly charred, about 8 to 10 minutes. Allow corn to cool, then cut kernels from the cobs. If using frozen corn, sauté in a dry skillet over high heat until kernels are slightly charred.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, ground cumin, salt, and black pepper until the mixture is smooth.
04 - Add the cooked pasta, charred corn kernels, diced red bell pepper, sliced green onions, chopped cilantro, crumbled Cotija cheese, and diced jalapeño (if using) to the bowl. Toss thoroughly to coat all ingredients evenly with the dressing.
05 - Taste and adjust seasoning as desired. Cover and refrigerate for at least 30 minutes before serving to allow flavors to develop.
# Expert Advice:
01 -
- This salad keeps its bold flavor even if you make it the night before and sneak bites straight from the fridge.
- It always draws curious glances and recipe requests whenever it appears at a picnic or potluck.
02 -
- Once I tried tossing hot pasta with the mayo dressing and learned the hard way: always let the pasta cool before mixing, or the dressing melts away.
- Grilling fresh corn makes a world of difference—its caramelized edges sweeten the whole salad.
03 -
- Rubbing the corn with a bit of oil before grilling helps it char evenly without sticking.
- Chill the salad thoroughly for at least 30 minutes—it gives the flavors a chance to really shine.