Creamy Street Corn Pasta (Printable)

Pasta blended with charred corn, lime, and a creamy, tangy dressing for a light, flavorful summer side.

# Components:

→ 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)
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

# Method:

01 - Boil short 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 allow to 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, red onion, jalapeño, chopped cilantro, and half of the cotija cheese into the dressing. Toss thoroughly to coat evenly.
05 - Taste and adjust seasoning if needed. Refrigerate the mixture for at least 20 minutes to enhance flavor melding.
06 - Before serving, sprinkle remaining cotija cheese and extra cilantro over the salad. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • It tastes like elote but you can eat it with a fork, no mess and all the tangy, smoky, creamy goodness.
  • The charred corn adds a slightly sweet, almost nutty flavor that makes plain pasta salad feel boring in comparison.
  • You can make it ahead and it actually gets better after sitting in the fridge for a few hours.
  • Its bright, filling, and works as a side or a light lunch on its own.
02 -
  • Rinse the pasta with cold water after draining or it will clump together and the dressing wont coat evenly.
  • Char the corn in a dry skillet, adding oil makes it greasy instead of smoky and sweet.
  • Dont skip the resting time in the fridge, the salad tastes flat and one-dimensional if you serve it right away.
03 -
  • Use freshly squeezed lime juice, the bottled stuff tastes flat and artificial in this dressing.
  • If cotija is hard to find, crumbled feta is a worthy stand-in, just look for a block you crumble yourself instead of pre-crumbled.
  • Taste the dressing before mixing it with the pasta, its easier to adjust seasoning when its on its own.
Return