Street Corn Pasta Salad (Print View)
Smoky grilled corn and tender pasta tossed in a zesty chili-mayo with lime and Cotija for a creamy, picnic-friendly side.
# Ingredient List:
→ Pasta
01 - 12 oz 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 oz Cotija cheese, crumbled, or substitute feta
15 - 1 jalapeño, seeded and diced, optional
# How to Make:
01 - Bring a large pot of salted water to a boil, cook pasta until al dente according to package directions. Drain thoroughly and rinse with cold water. Set aside.
02 - Grill the corn on a preheated grill or grill pan over medium-high heat, rotating until lightly charred and tender, about 8 to 10 minutes. Let cool, then cut kernels from cobs. If using thawed frozen corn, sauté in a dry skillet over high heat until slightly blackened.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper until fully blended and smooth.
04 - Add cooked pasta, charred corn, diced red bell pepper, sliced green onions, chopped cilantro, crumbled Cotija cheese, and jalapeño if desired to the bowl with dressing. Toss gently until all components are evenly coated.
05 - Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
# Expert Advice:
01 -
- Layers of creamy, tangy, and smoky flavors make every bite a mini celebration you won’t want to miss.
- It’s wildly versatile—throw it together ahead of time and it only gets better in the fridge.
02 -
- If you rush the chilling time, the flavors taste muddled instead of bright and layered.
- Charring the corn until just smoky—but not burnt—makes all the difference between sweet and bitter.
03 -
- Wait until just before serving to add the cheese and cilantro so they stay fresh and vibrant.
- A little reserved dressing on the side helps refresh any leftovers or dry corners.