Juicy Street Corn Pasta Salad (Printable Version)

Vibrant pasta salad with charred corn, creamy lime dressing, and crumbled cotija cheese. A refreshing Mexican-inspired side ready in 35 minutes.

# What You Need:

→ Pasta

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

→ Vegetables

02 - 4 ears fresh corn (or 3 cups frozen corn kernels, thawed)
03 - 1 small red bell pepper, diced
04 - 1/2 small red onion, finely diced
05 - 1 jalapeño, seeded and minced
06 - 1/4 cup fresh cilantro, chopped

→ Dressing

07 - 3/4 cup mayonnaise
08 - 1/2 cup sour cream
09 - 2 tbsp fresh lime juice
10 - 1 tsp chili powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp ground cumin
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper

→ Cheese

15 - 3.5 oz cotija cheese or feta, crumbled

→ Optional Garnishes

16 - Extra cilantro
17 - Lime wedges
18 - Chili powder for sprinkling

# How to Make It:

01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain, rinse under cold water, and set aside to cool completely.
02 - Heat grill or large skillet over medium-high heat. Lightly oil corn cobs and cook, turning occasionally, until charred in spots and tender, 8 to 10 minutes. Let cool, then cut kernels from cobs. For frozen corn, sauté in dry skillet until lightly golden.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper until smooth and well combined.
04 - Add cooled pasta, corn kernels, bell pepper, red onion, jalapeño, and cilantro to the bowl with dressing. Toss thoroughly until all ingredients are evenly coated.
05 - Gently fold in crumbled cotija cheese. Taste and adjust seasoning with additional salt or pepper if needed.
06 - Refrigerate salad for at least 15 minutes to allow flavors to meld. Garnish with extra cilantro, lime wedges, and sprinkle of chili powder before serving.

# Expert Advice:

01 -
  • The combination of charred corn and creamy dressing hits the same notes as Mexican street corn but in a form that feeds a crowd
  • It actually tastes better after sitting in the fridge, making it perfect for make ahead meals
  • The balance of smoky, spicy, and tangy flavors keeps everyone coming back for seconds
02 -
  • Rinse the pasta with cold water until it is completely cool or it will keep cooking and get mushy
  • Letting the salad rest in the fridge for at least 15 minutes lets the flavors meld together properly
  • Cotija is salty so taste before adding extra salt to the dressing
03 -
  • Cut the corn off the cobs inside a large bowl to keep the kernels from flying all over your kitchen
  • If making ahead, add the cheese right before serving so it does not get too soft

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