Go Back
Street Corn Pasta Salad

Street Corn Pasta Salad Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 8 oz rotini pasta
  • 2 cups corn kernels
  • 1 tbsp vegetable oil
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder, plus more for garnish
  • ½ tsp garlic powder
  • ½ tsp kosher salt, plus more for pasta water
  • ¼ tsp black pepper
  • ½ cup crumbled cotija cheese, divided
  • ¼ cup chopped fresh cilantro, divided
  • Optional: sliced jalapeño, lime wedges

Method
 

  1. Cook pasta in salted boiling water until al dente, about 8 to 10 minutes. Drain, rinse with cold water, and set aside.
  2. If fresh, cut corn from cob. Heat oil in a skillet over medium-high, add corn and a pinch of salt. Char 4 to 5 minutes until spotted, stirring after a few minutes, then cool.
  3. Whisk mayo, sour cream, lime juice, chili powder, garlic powder, salt, and pepper for 30 seconds until smooth.
  4. In a large bowl, toss pasta, corn, half the cotija, half the cilantro, and the dressing until coated.
  5. Transfer to a serving bowl, top with remaining cotija, cilantro, a dusting of chili powder, and jalapeño if using. Serve or chill.

Notes

Chilling for 30 minutes lets the dressing soak into the pasta and corn. If making more than two hours ahead, wait to add the final garnish until just before serving so the cilantro stays bright and the cheese doesn't soften too much.