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Street Corn Pasta Salad

Street Corn Pasta Salad is a creamy, zesty, and flavor-packed dish inspired by classic Mexican street corn. Tender pasta is tossed with sweet charred corn, tangy lime dressing, and salty cheese to create the perfect cold pasta side dish. It’s ideal for potlucks, cookouts, taco nights, or quick lunches, and it pairs beautifully with grilled meats or tacos.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 12 oz short pasta rotini, bowtie, or shells
  • 2 cups corn kernels fresh, frozen, or canned & drained
  • 1 tbsp olive oil
  • ½ cup red onion finely diced
  • ¼ cup fresh cilantro chopped
  • ¾ cup cotija cheese or feta cheese
  • Dressing
  • ½ cup mayonnaise
  • ¼ cup sour cream or Greek yogurt
  • Juice of 1 lime
  • 1 clove garlic minced
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and rinse with cold water.
  2. Heat olive oil in a skillet over medium-high heat. Add corn and cook for 4–5 minutes until lightly charred. Remove from heat and let cool.
  3. In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and pepper.
  4. Add cooked pasta, corn, red onion, and cilantro to the bowl. Toss until evenly coated.
  5. Gently fold in cotija cheese.
  6. Cover and refrigerate for at least 30 minutes before serving for best flavor.

Notes

Rinsing the pasta keeps the salad light and prevents sticking.
Cotija cheese gives the most authentic street corn flavor, but feta works well.
Add diced jalapeño for extra heat or avocado just before serving.
This salad tastes even better after chilling and is perfect for making ahead.
Store leftovers in an airtight container for up to 3 days in the refrigerator.