Juicy Street Corn Pasta (Printable version)
Creamy street-corn pasta tossed with charred corn, cotija, cilantro and lime for bright summer gatherings.
# Ingredient list:
→ Pasta
01 - 8 ounces rotini or fusilli pasta
→ Vegetables and Herbs
02 - 2 cups corn kernels, fresh, canned, or thawed 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 - 1 lime, juiced
10 - 1 clove garlic, 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 and Garnishes
15 - 3/4 cup cotija or feta cheese, crumbled
16 - 1 jalapeño, seeded and chopped (optional)
17 - Lime wedges, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. 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. Omit this step if using pre-roasted corn.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, cumin, salt, and black pepper until smooth.
04 - Add cooked pasta, charred corn, red onion, bell pepper, cilantro, and green onions to the bowl with dressing. Toss thoroughly to ensure an even coating.
05 - Gently fold in crumbled cotija cheese and chopped jalapeño if using. Taste and adjust seasoning with additional lime juice, salt, or chili powder if needed.
06 - Transfer salad to a serving platter or bowl. Garnish with extra cheese, cilantro, and lime wedges. For best results, cover and chill before serving.
# Expert Tips:
01 -
- It transforms humble pantry basics into a vibrant, crowd-pleasing centerpiece—no one ever guesses how simple it is.
- The creamy, zesty dressing clings to every bite and makes leftovers just as irresistible as the first bowl.
02 -
- If you don’t rinse the cooked pasta well, it’ll clump and turn the salad stodgy—trust me, I learned the hard way.
- Charring the corn on a screaming-hot pan truly deepens the flavor; don’t skip this step, even if it feels over the top.
03 -
- For a smoky, summery boost, grill whole ears of corn before slicing off the kernels.
- Rubbing a cut lime around the serving bowl edge perfumes every bite with citrus.