Street Corn Pasta Salad (Printable Version)
Creamy pasta tossed with charred corn, Cotija cheese, and zesty lime dressing that brings Mexican street corn flavors to your table.
# Everything You’ll Need:
→ Pasta
01 -
6-7 oz rotini pasta
→ Dressing
02 -
3 oz cream cheese, softened
03 -
½ cup sour cream or plain Greek yogurt
04 -
2 tablespoons fresh lime juice
05 -
2 tablespoons olive oil
06 -
½ teaspoon smoked paprika
07 -
½ teaspoon onion powder
08 -
½ teaspoon chili powder
09 -
½ teaspoon cayenne pepper (optional for spice)
10 -
Salt and pepper to taste
→ Mix-ins
11 -
2-3 tablespoons fresh chopped cilantro
12 -
12 oz corn kernels (approximately 1½-2 cups)
13 -
⅓ cup Cotija cheese
# Steps to Cook:
01 -
Cook the pasta according to package instructions until al dente. Drain and rinse with cold water, then drain thoroughly.
02 -
In a large serving bowl, combine the cream cheese, sour cream (or Greek yogurt), lime juice, olive oil, smoked paprika, onion powder, chili powder, cayenne pepper (if using), salt, pepper, and chopped cilantro. Stir until well incorporated and smooth.
03 -
Add the cooled pasta, corn kernels, and Cotija cheese to the dressing. Fold gently until all ingredients are evenly coated.
04 -
Serve immediately or chill for 1 hour for enhanced flavor development. If the salad appears dry after chilling, refresh with a small amount of sour cream, milk, or lime juice to restore creaminess.
# Extra Suggestions:
01 -
The pasta will absorb moisture as it sits, making it less creamy over time. For best results, refresh with additional dressing before serving if made in advance.
02 -
Short pasta shapes like rotini, penne, or shells work best as they capture the dressing effectively.
03 -
While Cotija cheese is traditional for authentic flavor, queso fresco or feta can be substituted if necessary.