Creamy Street Corn Pasta (Printable)

A colorful creamy blend of corn, pasta, lime, and chili for a fresh and flavorful summer dish.

# Components:

→ Pasta

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

→ Vegetables

02 - 2 cups fresh or frozen corn kernels (from about 3–4 ears)
03 - 1 small red onion, finely diced
04 - 1 jalapeño, seeded and finely chopped
05 - ½ cup fresh cilantro, chopped

→ Dressing

06 - ½ cup mayonnaise
07 - ¼ cup sour cream
08 - ¼ cup cotija cheese, crumbled (or feta as substitute)
09 - Juice of 2 limes
10 - 1 teaspoon chili powder
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon garlic powder
13 - ½ teaspoon kosher salt
14 - ¼ teaspoon ground black pepper

→ Finishing

15 - ¼ 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 with cold water, and set aside to cool.
02 - Heat a large skillet over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove from heat and cool.
03 - Whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
04 - In a large bowl, toss cooled pasta, charred corn, red onion, jalapeño, cilantro, and half of the cotija cheese with the dressing until evenly coated.
05 - Adjust seasoning to taste. Refrigerate for at least 20 minutes to develop flavors.
06 - Garnish with remaining cotija cheese, extra cilantro, and lime wedges before serving.

# Expert Advice:

01 -
  • The charred corn adds a smoky sweetness that makes every bite feel like summer
  • It comes together in under 40 minutes with mostly pantry staples
  • The creamy lime dressing clings to every piece of pasta without being heavy
  • Leftovers taste even better the next day after the flavors marry in the fridge
02 -
  • Don't skip rinsing the pasta, warm pasta will make the dressing runny and ruin the texture
  • Char the corn in a dry pan without oil, it creates deeper flavor and prevents it from getting greasy
  • Taste before chilling, cold dulls flavor so it should taste slightly over-seasoned at room temperature
03 -
  • Use Mexican crema instead of sour cream if you can find it, it's thinner and tangier and coats the pasta like a dream
  • Toast the chili powder in the dry skillet for 30 seconds before adding the corn, it deepens the flavor and makes the whole dish smell incredible
  • Always save a little pasta water before draining, if the salad seems too thick you can loosen it without diluting the flavor
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