Creamy Street Corn Pasta (Print Version)

Vibrant pasta salad with charred corn, lime, chili, and creamy dressing perfect for summer meals.

# 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 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon ground black pepper

→ Finishing

15 - 1/4 cup cotija cheese, for topping
16 - Extra cilantro, for garnish
17 - Lime wedges, for serving

# Directions:

01 - Boil the 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, salt, and black pepper until smooth.
04 - Add cooled pasta, charred corn, red onion, jalapeño, chopped cilantro, and half of the crumbled cotija cheese into 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 with remaining cotija cheese and extra cilantro. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • It tastes fresh and summery without requiring a farmers market trip or fancy ingredients.
  • You can throw it together in less time than it takes to watch one episode of something, and it actually improves as it sits.
  • The charred corn creates this smoky sweetness that makes people ask what the secret ingredient is.
02 -
  • Charring the corn is not optional—it's the whole flavor story, so don't skip it or microwave it.
  • Chill it before serving or it tastes flat and won't have that cold, refreshing quality that makes it a summer dish.
  • Taste as you dress because salt levels vary so much between pasta brands and how much water they absorbed.
03 -
  • Freeze leftover corn kernels in the summer when they're cheap and good, and use them all year so this salad tastes right even in March.
  • Taste the dressing before adding pasta because that's when you can adjust salt and lime without having to fish out pasta pieces later.
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