8 servings

Street Corn Pasta Salad

Recipe by: True Taste Buds

Capture the smoky, tangy flavor of Mexican street corn in a crowd-friendly side dish. Tender cavatappi pasta is tossed with charred sweet corn and a creamy chipotle-lime cotija dressing for the ultimate summer potluck masterpiece.

★★★★★ 4.71 from 535 votes
PREP TIME 15 mins
COOK TIME 15 mins
TOTAL TIME 30 mins
SERVINGS 8
Street Corn Pasta Salad

Ingredients

  • 1 (16 ounce) package dry cavatappi pasta
  • 2 tablespoons olive oil
  • 4 cups fresh corn kernels
  • 1/2 cup diced red onion
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup freshly squeezed lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 medium jalapeno pepper, seeded and finely diced
  • 1 cup crumbled cotija cheese, divided
  • 1/2 cup chopped fresh cilantro, divided

Instructions

  1. Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat until shimmering. Add 4 cups of fresh corn kernels in an even layer. Cook completely undisturbed for 3 to 4 minutes until the bottoms are deeply charred. Toss the corn once, cook for another 2 minutes, then remove from the heat and let it cool completely.
  2. Bring a large pot of heavily salted water to a rolling boil. Add the cavatappi pasta and cook according to the package directions for al dente texture. Drain the pasta into a colander in the sink. Rinse the noodles thoroughly under cold running water until completely cool to the touch. Shake off as much excess water as possible and set aside.
  3. In a small or medium mixing bowl, combine 1/2 cup mayonnaise and 1/2 cup sour cream. Add 1/4 cup freshly squeezed lime juice. Sprinkle in 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk vigorously until completely smooth and well combined.
  4. In your largest mixing bowl, combine the cooled pasta, charred corn, 1/2 cup diced red onion, and diced jalapeno. Add 3/4 cup of the cotija cheese and most of the fresh cilantro, reserving a little of both for the final garnish. Pour the prepared creamy dressing over the ingredients. Toss gently but thoroughly until every noodle is perfectly coated. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 1 hour before serving.

Notes

Make-Ahead: This salad tastes better on day two! Store in an airtight container for up to 4 days. If it looks dry upon resting, stir in a tiny splash of milk or extra lime juice to revive the creamy texture. Tip: Use a splatter screen when blistering corn to keep stovetop clean.

Nutrition

Calories: 385 | Carbohydrates: 42g | Protein: 11g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 450mg | Fiber: 4g | Sugar: 6g