Creamy Street Corn Pasta (Print Version)

Bright and creamy pasta with charred corn, lime juice, and a hint of chili for a fresh summer dish.

# What You'll Need:

→ Pasta

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

→ Vegetables

02 - 2 cups fresh or frozen corn kernels (approximately 3 to 4 ears)
03 - 1 small red onion, finely diced
04 - 1 jalapeño pepper, 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

# How-To Steps:

01 - Boil pasta in generously salted water until al dente, then drain and rinse under cold water. Set aside to cool.
02 - Heat a large skillet over medium-high heat and cook corn kernels, 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, kosher salt, and black pepper until smooth.
04 - Add cooled pasta, charred corn, red onion, jalapeño, chopped cilantro, and half the cotija cheese to the dressing. Toss gently to coat evenly.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 20 minutes to develop flavors.
06 - Before serving, sprinkle with remaining cotija cheese, garnish with extra cilantro, and offer lime wedges on the side.

# Expert Tips:

01 -
  • The charred corn brings a subtle smokiness that makes this taste nothing like boring mayo-based pasta salads.
  • It comes together in about 35 minutes, which means you can whip it up the morning of a picnic without stress.
  • Lime and cilantro keep everything feeling fresh and summery, even when you're eating it straight from the fridge days later.
02 -
  • Rinsing the pasta under cold water stops it from cooking further and keeps it from clumping—this step matters more than you'd think.
  • Charring the corn in a dry pan is what separates this from regular corn salad; that caramelized sweetness is everything, so don't skip it or rush it.
  • Make the dressing first before adding anything else so you can taste and adjust the lime and spices to your preference.
03 -
  • If you like more heat, leave some jalapeño seeds in or add a tiny pinch of cayenne—a little goes a long way with spice in a creamy dressing.
  • Greek yogurt can swap in for sour cream if you want something lighter, though you'll lose a touch of tang that makes the dressing special.
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