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Juicy Street Corn Pasta Salad

A vibrant pasta salad featuring charred corn, creamy dressing, and zesty lime for a delicious summer meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Corn
  • 12 ounces short pasta (penne, rotini, or shells) Holds the dressing nicely.
  • 3 cups fresh corn kernels (from about 4 ears) or frozen, thawed Fresh is best for that juicy pop.
Dressing
  • 2 tablespoons olive oil Plus extra for grilling or searing.
  • 1/2 cup mayonnaise Swap for Greek yogurt to lighten it up.
  • 1/4 cup sour cream or crema Adds silky richness.
  • 2 tablespoons lime juice About 1 large lime.
  • 1/2 teaspoon smoked paprika Deepens the grilled-corn vibe; swap with regular paprika if needed.
  • 1/4 teaspoon chili powder More to taste.
  • 2 cloves garlic, minced Or 1/2 teaspoon garlic powder in a pinch.
  • 1/2 cup finely chopped cilantro Swap with parsley for a milder herbaceous note.
  • 1/3 cup crumbled cotija or feta cheese Optional, but it elevates the salad.
  • Salt and freshly ground black pepper to taste
Optional Add-ins
  • diced avocado Add just before serving.
  • halved cherry tomatoes Add just before serving.
  • cooked black beans Add for additional protein.
  • grilled chicken For a heartier dish.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil and cook the pasta until just al dente according to package directions.
  2. Drain, rinse briefly under cold water to stop cooking, and set aside to cool slightly.
Preparing the Corn
  1. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  2. Add the fresh corn kernels in a single layer and let them cook undisturbed for 2 to 3 minutes until the bottoms begin to brown.
  3. Stir and continue to cook, allowing kernels to blister and char in spots.
Making the Dressing
  1. In a medium bowl, whisk together mayonnaise, sour cream (or crema), lime juice, lime zest, smoked paprika, chili powder, minced garlic, salt, and pepper.
  2. Taste and adjust seasoning—add more lime for brightness or more chili powder for heat.
Assembling the Salad
  1. Combine the cooked pasta, warm charred corn, and dressing in a large mixing bowl.
  2. Toss gently so every piece of pasta is coated.
  3. Fold in chopped cilantro and crumbled cotija or feta.
  4. If using avocado or tomatoes, add them just before serving to keep textures perfect.
Finishing Touches
  1. Chill for 30 minutes to meld flavors, or serve immediately for a slightly warmer salad.
  2. Garnish with extra lime wedges and a sprinkle of chili powder before serving.

Notes

Let the salad rest in the fridge for a few hours to deepen the flavors. Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing this salad as mayonnaise and fresh corn change texture when thawed.