Creamy Street Corn Pasta Salad (Printable)
Creamy pasta with charred corn, cotija, lime and cilantro for a bright, crowd-pleasing picnic side.
# What You’ll Need:
→ Pasta
01 - 12 ounces short pasta such as rotini, penne, or fusilli
→ Vegetables
02 - 3 ears fresh corn or 2 cups frozen corn, kernels removed
03 - 1 red bell pepper, diced
04 - 1/4 cup red onion, finely chopped
05 - 1 jalapeño, seeded and minced (optional)
06 - 1/4 cup fresh cilantro, chopped
→ Dressing
07 - 1/2 cup mayonnaise
08 - 1/3 cup sour cream
09 - 2 tablespoons fresh lime juice
10 - 1/2 teaspoon chili powder
11 - 1/2 teaspoon paprika
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Additional
15 - 1/2 cup cotija cheese, crumbled or crumbled feta cheese
# Directions:
01 - Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside.
02 - Heat a grill pan or skillet over medium-high heat. Add the 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 mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and black pepper until smooth.
04 - Add the cooled pasta, charred corn, red bell pepper, red onion, jalapeño if using, and half of the chopped cilantro to the bowl with the dressing. Toss thoroughly to coat all ingredients evenly.
05 - Gently fold in most of the cotija or feta cheese, reserving some for garnish. Transfer to a serving dish and top with the reserved cheese and remaining cilantro. Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- This salad turns a humble bowl of pasta into a fiesta of smoky, creamy, and tangy flavors—nobody expects just how good it is.
- It`s a make-ahead dream for potlucks or lazy weekends, and everyone asks for the recipe.
02 -
- Don`t skip rinsing the pasta after boiling—if you forget, the salad can end up gummy and clumped together.
- Letting the corn really char makes all the difference; one batch I rushed tasted flat and nobody went back for seconds.
03 -
- Use your largest bowl for tossing, or the salad gets messy quick.
- Letting the finished salad rest 10 minutes before serving makes every flavor pop.