Description
This Creamy Street Corn Pasta is a vibrant and flavorful dish inspired by the classic Mexican street corn. Featuring charred corn kernels, a zesty lime and chili-spiced creamy dressing, and fresh cilantro, this pasta salad combines smoky, tangy, and creamy elements for a perfect summer side or light main course. It’s easy to prepare, served cold, and delivers a delightful mix of textures and bold flavors.
Ingredients
Scale
Pasta and Corn
- 12 ounces short pasta (rotini, penne, or fusilli)
- 2 cups fresh or frozen corn kernels (from about 3–4 ears)
Vegetables and Herbs
- 1 small red onion, finely diced
- 1 jalapeño, seeded and finely chopped
- ½ cup fresh cilantro, chopped
Dressing and Seasonings
- ½ cup mayonnaise
- ¼ cup sour cream
- Juice of 2 limes
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Cheese and Garnishes
- ¼ cup cotija cheese, crumbled (or feta as substitute)
- ¼ cup cotija cheese, for topping
- Extra cilantro, for garnish
- Lime wedges, for serving
Instructions
- Cook pasta: Boil the pasta in generously salted water until al dente, according to package instructions. Then drain the pasta, rinse it with cold water to cool it down and stop the cooking process, and set aside.
- Char corn: Heat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn is lightly charred and develops a smoky flavor, about 5 to 7 minutes. Remove the skillet from heat and let the corn cool.
- Prepare dressing: In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, kosher salt, and ground black pepper until the dressing is smooth and well combined.
- Combine ingredients: In a large mixing bowl, toss the cooled pasta, charred corn, finely diced red onion, chopped jalapeño, chopped cilantro, and half of the crumbled cotija cheese with the prepared dressing until everything is evenly coated.
- Season and chill: Taste and adjust seasoning if needed. Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to meld together.
- Serve: Just before serving, garnish the pasta with the remaining cotija cheese, extra cilantro, and lime wedges for added freshness and a pop of color.
Notes
- For a vegetarian option, use vegetarian-friendly mayonnaise and sour cream.
- Substitute cotija cheese with feta for a similar tangy flavor if cotija is unavailable.
- Adjust the amount of jalapeño to control the heat level.
- Use fresh corn when in season for the best flavor but frozen corn works well too.
- This dish can be made a few hours ahead; just keep it refrigerated until serving.
