Creamy Street Corn Pasta (Print Version)

Tender pasta mixed with charred sweet corn, lime, chili, and creamy dressing for a bright 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 (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 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 - Cook pasta in generously salted boiling 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 kernels and cook, stirring occasionally, until lightly charred, about 5–7 minutes. Remove from heat and let cool.
03 - Whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth in a large bowl.
04 - Add cooled pasta, charred corn, red onion, jalapeño, chopped cilantro, and half of the cotija cheese to the dressing. Toss to coat evenly.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 20 minutes to enhance flavors.
06 - Before serving, sprinkle with remaining cotija cheese, extra cilantro, and serve with lime wedges.

# Additional Tips::

01 -
  • The charred corn brings a subtle smoky sweetness that transforms ordinary pasta into something craveable.
  • It's naturally vegetarian and comes together in under an hour, making it perfect for unexpected guests or last-minute potlucks.
  • The dressing stays creamy without being heavy, and lime juice keeps everything bright even after sitting in the fridge.
02 -
  • Don't skip the charring step—it's the difference between tasting like regular corn salad and tasting like street food; those dark spots are where the real flavor lives.
  • If you make this more than a few hours ahead, hold back some cilantro and cheese until serving, because they can get muddy and lose their freshness sitting in the dressing.
03 -
  • Make the dressing and prep vegetables the night before, then cook pasta and char corn the day of for a fresher taste and less last-minute stress.
  • If you can't find smoked paprika, regular paprika plus a tiny pinch of liquid smoke will give you that same deep warmth without changing the texture.
Go Back