Creamy Street Corn Pasta (Print Version)

Tender pasta tossed with charred corn, lime, and a spicy creamy dressing for bright summer flavors.

# What You’ll 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 Steps:

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, red onion, jalapeño, chopped cilantro, and half of the cotija cheese to the dressing. Toss until all ingredients are evenly coated.
05 - Taste and adjust seasoning if needed. Refrigerate the salad for at least 20 minutes to allow flavors to meld.
06 - Before serving, garnish with remaining cotija cheese, extra cilantro, and lime wedges.

# Expert Hints:

01 -
  • It tastes like late summer in a bowl, with none of the guilt of heavier salads.
  • Most of it comes together while the pasta cooks, so you're genuinely done in half an hour.
  • It sits happily in the fridge for days, getting better as the flavors meld.
02 -
  • Don't skip the charring step with corn—that two minutes of browning is what separates this from tasting like a cafeteria salad.
  • Lime juice is the backbone of this whole thing, so use fresh limes and not the bottled stuff, which tastes like disappointment.
  • If you make this ahead, save the cilantro garnish for just before serving or it'll turn dark and lose its brightness.
03 -
  • Charring corn in a dry cast iron skillet instead of using oil gives you better caramelization and keeps the salad lighter.
  • Make your dressing while the pasta and corn cook, so everything comes together without extra waiting around.
  • If cotija isn't available, crumbled feta works beautifully, though it's slightly tangier than cotija's salty bite.
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