Description
This creamy street corn pasta salad combines tender elbow macaroni with charred corn kernels, zesty lime dressing, and crumbly cotija cheese for a vibrant, flavorful dish perfect for summer gatherings or as a refreshing side.
Ingredients
Pasta
- 12 oz elbow macaroni or rotini pasta
Corn and Vegetables
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- Optional: jalapeño slices or hot sauce for heat
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup fresh lime juice (about 2 limes)
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Toppings
- 1/2 cup crumbled cotija cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni or rotini pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Char the corn: Heat a skillet over medium-high heat and add the corn kernels (use fresh or frozen corn). Cook for 5–7 minutes, stirring occasionally, until the corn is nicely charred. Skip this step if using canned roasted corn.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until the mixture is smooth and well combined.
- Combine pasta and corn: Add the cooled pasta, charred corn, diced red onion, and half of the crumbled cotija cheese to the bowl with the dressing. Mix everything together until the pasta is evenly coated with the dressing.
- Add fresh herbs: Gently fold in the chopped cilantro. Taste the salad and adjust the seasoning by adding more lime juice, salt, or extra spice if desired.
- Chill the salad: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together and the salad to chill.
- Serve: Before serving, sprinkle the remaining cotija cheese on top and add optional jalapeño slices or a drizzle of hot sauce for added heat if preferred.
Notes
- This salad works well with any short pasta like elbow macaroni or rotini.
- Charring the corn adds a smoky depth but can be skipped if using canned roasted corn for convenience.
- Adjust the spiciness by adding jalapeño slices or hot sauce according to taste.
- Make sure to chill the salad to blend all flavors and enhance the texture.
- For a dairy-free option, substitute mayonnaise and sour cream with vegan alternatives and omit the cotija cheese.
