Juicy Street Corn Pasta Salad (Print Version)

Vibrant Mexican-style pasta salad with charred corn, creamy dressing, and zesty spices.

# 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

# Step-by-Step Guide:

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 Suggestions:

01 -
  • The charred corn brings this incredible smoky sweetness that makes every bite interesting
  • It travels beautifully and actually tastes better after sitting for a bit
  • People will ask you for the recipe, I promise
02 -
  • Rinse the pasta with cold water or it'll keep cooking and turn mushy
  • The salad needs that chill time for the flavors to meld properly
  • Taste before serving—the pasta absorbs some of the seasoning as it sits
03 -
  • Use a box grater to shred cotija if you can't find it pre-crumbled
  • If using frozen corn, toast it in a dry cast iron skillet until golden for that charred flavor

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