Juicy Street Corn Pasta Salad (Printable Version)
Vibrant pasta salad with sweet corn, creamy lime dressing, and jalapeño for a refreshing twist on Mexican street corn flavors.
# 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
# Method:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking, and set aside to cool completely.
02 - Heat a grill or large skillet over medium-high heat. Lightly coat corn with oil and cook, turning frequently, until kernels develop charred spots and become tender, approximately 8–10 minutes. Allow to cool, then cut kernels from cobs. For frozen corn, sauté in a 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 completely smooth and well combined.
04 - Add cooled pasta, charred corn kernels, diced bell pepper, red onion, minced jalapeño, and chopped cilantro to the bowl with the dressing. Toss thoroughly to ensure all components are evenly coated.
05 - Gently fold in crumbled cotija cheese, being careful not to break down the cheese too much. Taste the salad and adjust seasoning with additional salt or pepper if needed.
06 - Refrigerate the salad for at least 15 minutes to allow flavors to meld. Before serving, garnish with additional fresh cilantro, lime wedges, and a light dusting of chili powder if desired.
# Chef's Tips:
01 -
- The dressing tastes exactly like the street corn you get from food trucks, but in pasta form
- It gets better as it sits, making it perfect for meal prep or make-ahead parties
02 -
- Rinse your pasta with cold water after cooking, otherwise it keeps cooking and gets mushy in the salad
- The salad really does taste better after sitting for a bit, so don't be afraid to make it a few hours ahead
03 -
- Double the dressing recipe and use the extra as a dip for veggies or chips
- Chop all your vegetables slightly larger than you think you should, since they shrink a bit when they marinate in the dressing