Creamy Street Corn Pasta (Print Version)

Bright and creamy pasta with charred corn, lime, chili, and fresh herbs for a refreshing side or light meal.

# What You Need:

→ Pasta

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

→ Vegetables

02 - 2 cups fresh or frozen corn kernels (approximately 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 Make:

01 - Boil pasta in generously salted water until al dente. Drain, rinse under cold water, and set aside to cool.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove from heat and allow to cool.
03 - In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth.
04 - Add cooled pasta, charred corn, diced red onion, chopped jalapeño, cilantro, and half of the cotija cheese to the bowl. Toss until evenly coated with the dressing.
05 - Taste and adjust seasoning as desired. Refrigerate for at least 20 minutes to develop flavor.
06 - Before serving, sprinkle remaining cotija cheese and extra cilantro on top. Serve with lime wedges.

# Expert Advice:

01 -
  • The charred corn brings a smoky sweetness that mayo-based salads usually miss.
  • It's the kind of dish that tastes better the next day, so you can actually relax before guests arrive.
  • One bowl feeds a crowd, and it doesn't wilt or fall apart in the heat like some side dishes do.
02 -
  • Charring the corn is non-negotiable—it transforms the flavor from sweet to complex, and that's the whole point of this salad.
  • Don't skip the chilling step; pasta salad needs time for the flavors to meld and for the dressing to coat everything evenly.
  • Make it a few hours ahead if you can; this salad tastes even better the next day as flavors deepen.
03 -
  • Don't rinse the pasta until it's completely cool, or it'll stick together; cold water stops the cooking and keeps everything separate.
  • Taste the dressing before mixing it into the salad—it should be bold and a touch overseasoned because pasta will dilute it slightly.
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