Juicy Street Corn Pasta Salad (Printable)
A vibrant pasta salad with sweet corn, creamy dressing and a touch of spice for a refreshing side or light meal.
# 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
# How to Make It:
01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking, and set aside to cool completely.
02 - Heat grill or large skillet over medium-high heat. Lightly oil corn ears and cook, turning frequently, until lightly charred and tender, about 8-10 minutes. Let cool, then cut kernels from cobs. For frozen corn, sauté in 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, corn kernels, diced bell pepper, red onion, minced jalapeño, and chopped cilantro to the dressing bowl. Toss thoroughly until all ingredients are evenly coated.
05 - Gently fold in crumbled cotija cheese. Taste the salad and adjust salt, pepper, or lime juice as needed for balanced flavor.
06 - Refrigerate salad for at least 15 minutes to allow flavors to meld. Before serving, garnish with additional cilantro, lime wedges, and extra chili powder if desired.
# Expert Advice:
01 -
- The creamy tangy dressing clings to every curve and crevice of the pasta so you get all those Mexican street corn flavors in each forkful
- It travels beautifully and actually tastes better after the flavors have mingled for a bit making it perfect for prep ahead meals
02 -
- The salad will seem a bit dry right after you toss it but the pasta absorbs some of the dressing as it chills so don't be tempted to add more immediately
- Room temperature pasta salad tastes significantly better than cold straight from the fridge so give it that 10 minute rest before serving
03 -
- Cut the corn kernels off the cobs inside a large bowl or the kernels will fly all over your kitchen like mine did the first time
- Let the pasta cool completely before adding the dressing or the heat will melt the cheese and make the dressing separate