Juicy Street Corn Pasta Salad (Printable)
Vibrant salad with sweet corn, creamy dressing, and spices for a refreshing Mexican-American inspired side dish.
# 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
# Directions:
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 grill or large skillet over medium-high heat. Lightly oil corn and cook, turning occasionally, until charred and tender (8-10 minutes). Let cool, then cut kernels from cobs. If using 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 smooth.
04 - Add cooled pasta, corn kernels, bell pepper, red onion, jalapeño, and cilantro to bowl. Toss well to coat everything evenly in dressing.
05 - Gently fold in crumbled cotija cheese. Taste and adjust seasoning as needed.
06 - Chill salad for at least 15 minutes before serving. Garnish with extra cilantro, lime wedges, and sprinkle of chili powder if desired.
# Expert Tips:
01 -
- The smoky charred corn pairs perfectly with creamy cotija and a kick of jalapeño
- It actually gets better after sitting in the fridge, making it perfect for meal prep
02 -
- Rinsing the pasta with cold water is crucial, otherwise it keeps cooking and turns mushy in the salad
- The salad needs at least 15 minutes in the fridge for flavors to meld together properly
03 -
- If using frozen corn, sauté it in a dry skillet until golden to mimic that grilled flavor
- Toast the cumin in a dry pan for 30 seconds before adding to the dressing for deeper flavor