Creamy Street Corn Pasta (Printable)

Tender pasta mixed with sweet charred corn, fresh herbs, and tangy lime dressing.

# What You Need:

→ Pasta

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

→ Vegetables

02 - 2 cups fresh or frozen corn kernels (about 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 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon ground black pepper

→ Finishing

15 - 1/4 cup cotija cheese, for topping
16 - Extra cilantro, for garnish
17 - Lime wedges, for serving

# Directions:

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 let cool.
03 - In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
04 - Add cooled pasta, charred corn, red onion, jalapeño, cilantro, and half the cotija cheese to the dressing. Toss to coat evenly.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 20 minutes to meld flavors.
06 - Before serving, sprinkle with remaining cotija cheese, extra cilantro, and serve with lime wedges.

# Expert Tips:

01 -
  • It tastes like summer in a bowl—crispy corn, creamy dressing, and just enough heat to keep things interesting.
  • Comes together in under an hour and actually gets better as it sits, so you can prep it earlier and forget about it until dinner.
  • Works for picnics, potlucks, or lazy weeknight dinners, and somehow feels both casual and impressive.
02 -
  • Don't skip the charring step with the corn—it's the difference between a vegetable-laden pasta salad and one that tastes like actual street food.
  • If you make this hours ahead and it seems dry, just stir in a splash of lime juice and a dollop of sour cream to revive it before serving.
03 -
  • Use fresh lime juice squeezed the day of—bottled lime juice tastes flat and chalky by comparison, and this salad deserves better.
  • If cotija seems hard to find, check the Latin foods aisle of your grocery store or ask at the deli counter; most places carry it but don't advertise it.
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