Creamy Street Corn Pasta (Printable)

Delightful corn and pasta mix with lime and chili for a fresh, creamy summer side or light meal.

# What You Need:

→ Pasta

01 - 12 ounces short pasta (rotini, penne, or fusilli)

→ Vegetables

02 - 2 cups fresh or frozen corn kernels (from 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

# How To Make It:

01 - Boil the pasta in generously salted water until al dente. Drain, rinse with 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 5–7 minutes. Remove from heat and allow to cool.
03 - Whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth in a large bowl.
04 - Add cooled pasta, charred corn, red onion, jalapeño, cilantro, and half the cotija cheese to the bowl. Toss until evenly coated.
05 - Refrigerate for at least 20 minutes to enhance flavors.
06 - Sprinkle with remaining cotija cheese and extra cilantro. Serve with lime wedges.

# Expert Tips:

01 -
  • It tastes like a street food celebration but comes together faster than ordering takeout.
  • The charred corn adds a smoky depth that transforms a simple salad into something you'll crave.
  • It actually gets better the next day as the flavors meld, making it perfect for meal prep.
02 -
  • Don't skip the charring step—it transforms corn from sweet and flat to complex and caramel-like, and it's the difference between this tasting special and tasting ordinary.
  • The pasta must be completely cool before mixing, or it will absorb all the dressing and turn dry within hours.
  • If the salad seems dry the next day, stir in a spoonful of extra mayo mixed with lime juice rather than adding more liquid directly.
03 -
  • If you can't find cotija cheese, crumbled feta works, but add it at the last minute since feta can get mushy in the dressing.
  • For a lighter version, swap the sour cream and mayo for Greek yogurt mixed with a splash of lime juice—it won't be identical, but it's genuinely delicious and cuts the richness by half.
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