Street Corn Pasta Salad (Printable)
Smoky charred corn, Cotija, lime and chili-mayo tossed with short pasta for a bright picnic side.
# What You’ll Need:
→ Pasta
01 - 12 ounces short pasta, such as penne, fusilli, or rotini
→ Vegetables
02 - 4 ears fresh corn, shucked, or 3 cups frozen corn, thawed
03 - 1 red bell pepper, diced
04 - 2 green onions, sliced
05 - 1/4 cup fresh cilantro, chopped
→ Dressing
06 - 1/3 cup mayonnaise
07 - 1/3 cup sour cream
08 - 2 tablespoons fresh lime juice
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Cheese & Extras
14 - 3.5 ounces Cotija cheese, crumbled (or feta substitute)
15 - 1 jalapeño, seeded and diced (optional)
# How to Prepare:
01 - Cook pasta in a large pot of salted boiling water until al dente according to package directions. Drain and rinse under cold water. Set aside.
02 - Grill fresh corn on a preheated grill or grill pan, rotating until each ear is lightly charred on all sides, about 8 to 10 minutes. Allow to cool, then cut kernels from the cobs. If using frozen corn, sauté in a dry skillet over high heat until slightly charred.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper until well blended.
04 - Add cooked pasta, charred corn kernels, red bell pepper, green onions, cilantro, Cotija cheese, and jalapeño if desired to the bowl with the dressing. Toss thoroughly to coat all components evenly.
05 - Taste and adjust seasoning if needed. Refrigerate for at least 30 minutes to enhance flavors before serving.
# Expert Advice:
01 -
- The smoky charred corn and zesty dressing make every bite lively and unexpected.
- Bright, picnic-ready, and even better after chilling in the fridge, this salad is always a hit at gatherings.
02 -
- If you skip cooling the pasta and corn, everything gets gummy instead of creamy.
- Using fresh lime juice instead of bottled turns the dressing from flat to vibrant every single time.
03 -
- Grill a few extra ears of corn and stash the leftovers for sandwiches or soups.
- Sneak in a pinch of sugar for peak sweetness if your corn isn’t in season.