Juicy Street Corn Pasta Salad (Print)

Vibrant pasta salad with sweet corn, creamy lime dressing and spicy Mexican-inspired flavors

# 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 Make:

01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool.
02 - Preheat a grill or large skillet over medium-high heat. Lightly oil the corn and cook, turning occasionally, until charred in spots and tender (8–10 minutes). Let cool, then cut the kernels from the cobs. If using frozen corn, sauté in a dry skillet until lightly golden.
03 - In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper until smooth.
04 - Add the cooled pasta, corn kernels, bell pepper, red onion, jalapeño, and cilantro to the bowl. Toss well to coat everything evenly in the dressing.
05 - Gently fold in the crumbled cotija cheese. Taste and adjust seasoning as needed.
06 - Chill the salad for at least 15 minutes before serving. Garnish with extra cilantro, lime wedges, and a sprinkle of chili powder, if desired.

# Expert Advice:

01 -
  • The combination of sweet charred corn and tangy creamy dressing hits all the right notes at once
  • It actually gets better after sitting in the fridge, making it perfect for prep-ahead meals
  • You can customize the spice level and protein to make it work for everyone at your table
02 -
  • The pasta absorbs dressing as it sits, so if you're making this ahead, reserve a little extra to refresh before serving
  • Room temperature pasta mixes with the dressing much better than piping hot, so dont skip the cooling step
03 -
  • If using frozen corn, sauté it in a dry skillet until golden to mimic that grilled flavor
  • Letting the salad chill for at least 15 minutes lets the flavors meld together properly

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