Juicy Street Corn Pasta Salad (Printer-friendly)
Vibrant pasta salad with grilled corn, creamy dressing, and Mexican-inspired spices for a refreshing side dish.
# What You’ll 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 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool.
02 - Preheat a grill or large skillet over medium-high heat. Lightly oil the corn and cook, turning occasionally, until charred in spots and tender (8–10 minutes). Let cool, then cut the kernels from the cobs. If using frozen corn, sauté in a dry skillet until lightly golden.
03 - In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper until smooth.
04 - Add the cooled pasta, corn kernels, bell pepper, red onion, jalapeño, and cilantro to the bowl. Toss well to coat everything evenly in the dressing.
05 - Gently fold in the crumbled cotija cheese. Taste and adjust seasoning as needed.
06 - Chill the salad for at least 15 minutes before serving. Garnish with extra cilantro, lime wedges, and a sprinkle of chili powder, if desired.
# Expert Tips:
01 -
- The combination of sweet corn, tangy lime, and salty cheese is absolutely addictive
- It travels beautifully and actually tastes better after the flavors mingle for a while
02 -
- Rinse your pasta with cold water or it'll keep cooking and turn mushy in the salad
- The salad needs time in the fridge for the flavors to really come together
03 -
- If using frozen corn, sauté it in a dry skillet until it gets some golden color
- Taste before serving and adjust the lime, salt, or chili powder to your preference