Creamy Street Corn Pasta (Printable View)

A creamy pasta dish with charred corn, lime, and chili for a lively summer side or light meal option.

# What You’ll Need:

→ Pasta

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

→ Vegetables

02 - 2 cups fresh or frozen corn kernels (approximately 3–4 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 tsp chili powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp garlic powder
13 - 1/2 tsp kosher salt
14 - 1/4 tsp ground black pepper

→ Finishing

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

# How To Make It:

01 - Boil the pasta in generously salted water until al dente. Drain and rinse under cold water, then set aside to cool.
02 - Heat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove from heat and allow to 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 the cooled pasta, charred corn, red onion, jalapeño, chopped cilantro, and half of the cotija cheese into the bowl. Toss thoroughly to coat all ingredients evenly with the dressing.
05 - Taste and adjust seasoning if needed. Refrigerate for at least 20 minutes to enhance flavor.
06 - Before serving, sprinkle with remaining cotija cheese, garnish with extra cilantro, and offer lime wedges on the side.

# Best Practices:

01 -
  • It tastes like elote (street corn) but in a form you can actually eat with a fork at a picnic.
  • The charred corn brings this unexpected depth that makes people ask for the recipe immediately.
  • It comes together faster than you'd think and actually improves after sitting in the fridge.
02 -
  • Cold pasta is essential—if you skip the cold water rinse or don't let it cool, the dressing will be runny instead of creamy because the warm starch won't hold it properly.
  • Charring the corn is the secret move that separates this from just being corn pasta salad; those caramelized bits are worth the extra 5 minutes at the stove.
  • Cotija cheese changes everything because it stays crumbly and salty instead of melting in; feta works if you can't find it, but the texture won't be quite the same.
03 -
  • Taste the dressing before you add the pasta because mayo-based dressings need more seasoning than you'd think, and it's easier to adjust now than later.
  • Save a little reserved pasta water before draining—if your salad ever seems too thick, a splash of that starchy water loosens the dressing without watering it down like regular water would.
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