Creamy Street Corn Pasta (Printable)

A fresh pasta salad with charred corn, tangy lime, creamy dressing, and a hint of chili for lively summer flavors.

# What You Need:

→ 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 It:

01 - Boil pasta in generously salted water until al dente. Drain, rinse under 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 let cool.
03 - In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper until smooth.
04 - Add cooled pasta, charred corn, diced red onion, jalapeño, chopped cilantro, and half of the cotija cheese to the bowl. Toss gently to coat evenly with the dressing.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 20 minutes to allow flavors to meld.
06 - Before serving, sprinkle remaining cotija cheese and extra cilantro on top. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • It tastes like summer in a bowl, but you can make it any time of year.
  • The dressing coats every strand of pasta so nothing ever feels dry or boring.
  • It actually gets better as it sits, so you can make it hours ahead without any stress.
02 -
  • Charring the corn is not optional—it transforms it from just sweet to complex and slightly smoky, which is what makes this salad special.
  • Let everything cool completely before mixing, otherwise the warm pasta will start to wilt the cilantro and make the dressing taste muted.
03 -
  • Toast your chili powder and smoked paprika for a few seconds in a dry pan before adding them to the dressing if you want deeper, warmer spice notes.
  • Buy limes that feel heavy for their size—they'll have more juice, and you might not need both of them, which means less waste and a fresher taste overall.
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