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Street Corn Pasta Salad

Street Corn Pasta Salad

A vibrant, creamy side dish combining tender noodles, charred corn kernels, cotija cheese, and a smoky lime dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Lunch
Cuisine: Mexican American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz dried rotini pasta
  • 4 cups corn kernels Fresh or thawed
  • 1 tbsp olive oil
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup fresh lime juice
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 cup fresh cilantro Finely chopped
  • 1 cup cotija cheese Crumbled
  • 1/2 cup red onion Finely diced

Equipment

  • Large pot
  • Cast iron skillet
  • Large mixing bowl

Method
 

  1. Boil the pasta in salted water until tender, then rinse thoroughly with cold water until chilled.
  2. Heat the olive oil in a skillet over medium-high heat.
  3. Char the corn kernels in the hot skillet for about six minutes until blistered, then let cool.
  4. Whisk the mayonnaise, sour cream, lime juice, chili powder, and smoked paprika in a large bowl.
  5. Combine the cooled pasta, charred corn, cilantro, cheese, and red onion into the dressing bowl.
  6. Toss everything gently until fully coated, and serve cold.

Notes

  • Ensure the pasta and corn are entirely cold before mixing with the dairy-based dressing.
  • Store covered in the refrigerator for up to 4 days, stirring before serving.