Creamy Street Corn Pasta Salad (Print View)

Pasta tossed with charred corn, tangy lime, and a creamy chili dressing for a lively summer dish.

# What You’ll Need:

→ Pasta

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

→ Vegetables

02 - 2 cups fresh or frozen corn kernels (approx. 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 tsp chili powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp garlic powder
13 - 1/2 tsp kosher salt
14 - 1/4 tsp 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 pasta in generously salted water until al dente. Drain and rinse under cold water. Set aside to cool.
02 - Heat a large skillet over medium-high heat. Cook corn kernels, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove from heat and allow to cool.
03 - Whisk mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper in a large bowl until smooth.
04 - Add cooled pasta, charred corn, red onion, jalapeño, chopped cilantro, and half of the cotija cheese to the dressing. Toss to coat evenly.
05 - Taste and adjust seasoning as desired. Refrigerate for at least 20 minutes to develop flavors.
06 - Before serving, sprinkle with remaining cotija cheese and extra cilantro. Accompany with lime wedges.

# Expert Advice:

01 -
  • It tastes like summer in a bowl, with smoky corn and tangy lime doing all the heavy lifting.
  • You can make it ahead and it actually gets better as the flavors soak into the pasta overnight.
  • Its flexible enough to be a side dish or a full lunch on its own.
  • The char on the corn adds a depth you just dont get from boiled or canned kernels.
02 -
  • Dont skip charring the corn—boiled or canned corn will taste flat and wont give you that smoky street corn vibe.
  • Rinse the pasta well after draining or the dressing will slide right off instead of clinging.
  • Let it sit in the fridge for at least 20 minutes, or even overnight if you can wait. The flavors deepen and the texture improves.
03 -
  • Char the corn in batches if your skillet isnt big enough—crowding the pan will steam it instead of browning it.
  • Use a microplane to zest one of the limes into the dressing for an extra layer of citrus aroma.
  • If you like it spicy, add a pinch of cayenne or leave the jalapeño seeds in for a slow-building heat.
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