Creamy Street Corn Pasta (Printable)

Vibrant creamy pasta tossed with charred corn, lime, and chili for a fresh summer side or light meal.

# What you'll need:

→ Pasta

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

→ Vegetables

02 - 2 cups fresh or frozen corn kernels (approx. 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 pasta in generously salted water until al dente. Drain and rinse under cold water; 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 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, salt, and pepper until smooth.
04 - Add cooled pasta, charred corn, red onion, jalapeño, cilantro, and half of the cotija cheese to the dressing. Toss gently to coat evenly.
05 - Taste and adjust seasoning as needed. Cover and refrigerate for at least 20 minutes to allow flavors to meld.
06 - Before serving, garnish with remaining cotija cheese, extra cilantro, and lime wedges.

# Expert suggestions:

01 -
  • It tastes even better the next day once the flavors have mingled in the fridge.
  • The charred corn adds a smoky sweetness that makes it feel special without any extra effort.
  • You can prep it hours ahead and just toss it together before guests arrive.
02 -
  • Rinse the pasta in cold water after draining or the residual heat will melt the dressing into a soupy mess.
  • Char the corn in a dry pan, no oil, or it will steam instead of caramelize and youll miss that smoky flavor.
  • Let it chill before serving, it tastes flat and one dimensional when its warm.
03 -
  • Use freshly squeezed lime juice, the bottled stuff tastes flat and artificial next to the real thing.
  • If you cant find cotija, crumbled feta works well, just add a tiny pinch more salt to make up for the difference.
  • Char the corn until some kernels are almost black, thats where the deep caramelized flavor hides.
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