Juicy Street Corn Pasta Salad (Printable)
Charred corn, cotija, lime, and smoky spices tossed with rotini for a bright, creamy summer pasta salad.
# What You Need:
→ Pasta
01 - 8 ounces rotini or fusilli pasta
→ Vegetables & Herbs
02 - 2 cups corn kernels, fresh, canned, or thawed frozen
03 - 1/2 small red onion, finely diced
04 - 1 medium red bell pepper, diced
05 - 1/4 cup fresh cilantro, chopped
06 - 2 green onions, sliced
→ Dressing
07 - 1/3 cup mayonnaise
08 - 2 tablespoons sour cream
09 - Juice of 1 lime
10 - 1 clove garlic, minced
11 - 1 teaspoon chili powder
12 - 1/4 teaspoon smoked paprika
13 - 1/4 teaspoon ground cumin
14 - Salt and pepper, to taste
→ Mix-Ins & Garnishes
15 - 3/4 cup cotija or feta cheese, crumbled
16 - 1 jalapeño, seeded and chopped (optional)
17 - Lime wedges, for serving
# How To Make It:
01 - Prepare pasta in a large pot of boiling salted water according to package instructions. Drain and rinse under cold water. Set aside.
02 - While the pasta cooks, heat a grill pan or skillet over medium-high heat. Add corn kernels and cook, stirring occasionally for 3 to 4 minutes, until lightly charred. Skip this step if using pre-roasted corn.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, ground cumin, and season with salt and pepper.
04 - Add cooked pasta, charred corn, red onion, red bell pepper, chopped cilantro, and green onions to the bowl with dressing. Gently toss until ingredients are evenly coated.
05 - Fold in crumbled cotija cheese and jalapeño if using. Taste and adjust seasoning with additional lime juice, salt, or chili powder if desired.
06 - Transfer to a serving dish and top with extra cheese, cilantro, and lime wedges. For best flavor, chill before serving.
# Expert Advice:
01 -
- The smoky charred corn and zippy lime dressing will wake up your palate in the best way.
- It’s shockingly simple to make, but the flavors are layered and special—nobody ever guesses how quick it is.
02 -
- I learned the hard way that overcooked pasta turns the whole salad mushy—watch closely for al dente, then rinse it.
- Mingling the dressing and vegetables before the cheese keeps things from clumping so every bite stays bright and creamy.
03 -
- For ultimate depth, grill the corn on the cob and slice off the kernels just before assembling.
- Letting the salad rest in the fridge for an hour makes the flavors meld into one irresistible bite.