Juicy Street Corn Pasta Salad (Printable)

Vibrant pasta with charred corn, creamy lime dressing, and zesty spices for a refreshing Mexican-inspired dish.

# What's Needed:

→ 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 It:

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 - Grill or char the corn: Preheat a grill or a 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.

# Tips for Success:

01 -
  • The charred corn brings smoky depth that makes people stop mid-bite and ask what you did differently
  • Everything comes together in one bowl and actually tastes better after sitting in the fridge
02 -
  • Rinse the pasta thoroughly with cold water to prevent it from continuing to cook and becoming mushy in the salad
  • The salad needs at least 15 minutes of chilling time for the flavors to really develop and come together
03 -
  • Use a box grater to remove corn kernels from the cob if you want to avoid the mess of cutting them with a knife
  • Let the pasta cool completely before mixing it with the dressing to prevent the mayonnaise from separating

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