Creamy Street Corn Pasta (Print Version)

Vibrant mix of sweet corn, pasta, lime, and chili for a creamy, flavorful 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 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 Make It:

01 - Boil pasta in generously salted water until al dente. Drain and rinse under cold water; set aside to cool.
02 - Heat a skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove from heat and cool.
03 - Whisk mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper in a large bowl until smooth.
04 - Add cooled pasta, charred corn, red onion, jalapeño, chopped cilantro, and half of cotija cheese to the dressing. Toss to coat evenly.
05 - Adjust seasoning to taste, then refrigerate for at least 20 minutes to develop flavors.
06 - Before serving, top with remaining cotija cheese, extra cilantro, and lime wedges on the side.

# Additional Tips::

01 -
  • The charred corn brings a deep sweetness that makes mayo actually taste exciting instead of heavy.
  • It comes together in under 40 minutes and tastes even better the next day if you have the restraint to wait.
  • One bowl feeds a crowd, which means you get to disappear and eat peacefully while everyone else is still figuring out seconds.
02 -
  • Charring the corn is not optional—it's the difference between a decent salad and one that makes people ask for the recipe. Don't skip it out of laziness or fear.
  • If you make this ahead, hold off on the final cheese and cilantro garnish until the moment you serve it, or they'll get buried and sad-looking.
03 -
  • If you can't find cotija cheese, crumbly queso fresco or feta works, but cotija has a drier, slightly saltier personality that really belongs here.
  • For a lighter version, swap the sour cream for Greek yogurt and use less mayo, but know you're changing the salad's entire mood—it'll be tangier and less creamy, which is fine if that's what you actually want.
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