Creamy Street Corn Pasta Salad (Printer-Friendly)

A vibrant creamy pasta with sweet corn, lime zest, chili, and cotija cheese for a fresh summer dish.

# What You 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

# How to Cook:

01 - Boil pasta in generously salted water until al dente, drain, rinse with cold water, and set aside to cool.
02 - Heat a large skillet over medium-high heat and cook corn kernels, stirring occasionally, until lightly charred for 5 to 7 minutes. Remove from heat and cool.
03 - Whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper until smooth.
04 - In a large bowl, toss cooled pasta, charred corn, red onion, jalapeño, chopped cilantro, and half the cotija cheese with the dressing until evenly coated.
05 - Refrigerate the mixture for at least 20 minutes to allow flavors to meld.
06 - Before serving, garnish with remaining cotija cheese, extra cilantro, and lime wedges.

# Expert Advice:

01 -
  • It tastes like street food but comes together in your own kitchen without any fuss.
  • The charred corn and creamy dressing balance heat, tang, and richness in a way that makes it disappear from the bowl.
  • Perfect for potlucks because it's vegetarian, travels well, and actually tastes better the next day.
02 -
  • Don't skip the ice bath for pasta—warm pasta keeps cooking and becomes mushy; cold pasta stays firm and catches dressing properly.
  • Charring the corn is non-negotiable; it's the difference between this tasting like a basic mayo salad and tasting like the street food it's inspired by.
  • Make this at least 20 minutes ahead; flavors need time to find each other and cold temperature brings everything into balance.
03 -
  • If the salad dries out after sitting a day, drizzle in a little more sour cream or mayo thinned with lime juice rather than adding more liquid straight; it prevents you from accidentally making it taste watered down.
  • Toast the chili powder and smoked paprika in a dry skillet for 30 seconds before whisking into the dressing if you want their flavors to be more pronounced and complex.
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