Creamy Street Corn Pasta Recipe

Introduction

Creamy Street Corn Pasta is a delightful twist on classic Mexican street corn, transformed into a satisfying pasta salad. With charred corn, tangy lime, and a spicy kick from jalapeño, this dish is perfect for warm days or as a flavorful side.

Ingredients

• 12 ounces short pasta (rotini, penne, or fusilli)
• 2 cups fresh or frozen corn kernels (from about 3–4 ears)
• 1 small red onion, finely diced
• 1 jalapeño, seeded and finely chopped
• ½ cup fresh cilantro, chopped
• ½ cup mayonnaise
• ¼ cup sour cream
• ¼ cup cotija cheese, crumbled (or feta as substitute)
• Juice of 2 limes
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ cup cotija cheese, for topping
• Extra cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Step 1: Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta, rinse with cold water, and set aside to cool.
2. Step 2: Heat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn is lightly charred and fragrant, about 5 to 7 minutes. Remove from heat and let cool.
3. Step 3: In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
4. Step 4: In a large bowl, combine the cooled pasta, charred corn, red onion, jalapeño, cilantro, and half of the crumbled cotija cheese. Pour the dressing over the mixture and toss until everything is evenly coated.
5. Step 5: Taste and adjust the seasoning as needed. Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to meld.
6. Step 6: Before serving, garnish with the remaining cotija cheese, extra cilantro, and lime wedges for an extra burst of flavor.

Tips & Variations

• For a smoky flavor, try grilling the corn on the cob before cutting off the kernels instead of charring in a skillet.
• Swap cotija cheese with feta for a similar tangy, creamy texture.
• Add diced avocado for creaminess and extra richness.
• If you prefer less heat, omit the jalapeño or leave the seeds in for more spice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making the dish even tastier. When ready to eat, serve chilled or allow it to come to room temperature. If desired, add a squeeze of fresh lime before serving to brighten the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works well. Just thaw and drain it before charring in the skillet to remove excess moisture.

Is this dish suitable for meal prep?

Absolutely! This pasta salad holds up well in the fridge and is great for prepping lunches or side dishes ahead of time.

Creamy Street Corn Pasta Recipe

Print Recipe

★★★★★

5 from 83 reviews

Creamy Street Corn Pasta is a vibrant, flavorful dish that combines al dente pasta with charred corn, a zesty cilantro-lime dressing, and a touch of creamy mayonnaise and sour cream. Inspired by Mexican street corn, this recipe uses a blend of spices and cotija cheese to create a deliciously tangy and smoky pasta salad perfect for summer gatherings or as a refreshing side dish.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 to 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mexican-American
• Diet: Vegetarian

Ingredients

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Pasta and Vegetables

• 12 ounces short pasta (rotini, penne, or fusilli)
• 2 cups fresh or frozen corn kernels (from about 3–4 ears)
• 1 small red onion, finely diced
• 1 jalapeño, seeded and finely chopped
• ½ cup fresh cilantro, chopped

Dressing

• ½ cup mayonnaise
• ¼ cup sour cream
• Juice of 2 limes
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Cheese and Garnish

• ¼ cup cotija cheese, crumbled (or feta as substitute)
• ¼ cup cotija cheese, for topping
• Extra cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Cook pasta: Boil the pasta in generously salted water until al dente, usually about 8-10 minutes depending on the pasta type. Drain the pasta and rinse it with cold water to stop the cooking process. Set aside to cool.
2. Char corn: Heat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn is lightly charred, about 5 to 7 minutes. Remove from heat and allow to cool.
3. Prepare dressing: In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, kosher salt, and ground black pepper until the mixture is smooth and creamy.
4. Combine ingredients: In a large mixing bowl, toss the cooled pasta, charred corn, diced red onion, chopped jalapeño, fresh cilantro, and half of the crumbled cotija cheese with the dressing. Mix thoroughly so all ingredients are evenly coated with the creamy dressing.
5. Season and chill: Taste the mixture and adjust seasoning if needed. Refrigerate the pasta salad for at least 20 minutes to allow the flavors to meld together and develop fully.
6. Serve: Before serving, garnish with the remaining cotija cheese, extra cilantro leaves, and lime wedges on the side for an added fresh burst of flavor.

Notes

• For a spicier dish, keep some of the jalapeño seeds or add more jalapeño.
• Feta cheese can be used as a substitute if cotija cheese is unavailable.
• Refrigerate leftovers in an airtight container and consume within 2-3 days for optimal freshness.
• This pasta salad is best served chilled or at room temperature.
• To make the recipe gluten-free, substitute the regular pasta with gluten-free pasta varieties.

Keywords: Creamy street corn pasta, Mexican pasta salad, cotija cheese pasta, summer pasta salad, cilantro lime pasta