Description
This street corn pasta salad is what summer potluck dreams are made of – creamy, tangy, and packed with sweet charred corn that’ll have everyone asking for your secret recipe.
Ingredients
Scale
- 1 pound (450g) short pasta (rotini, farfalle, or cavatappi)
- 4 cups (5–6 ears) fresh corn kernels
- 2 tablespoons (30ml) olive oil
- 1/2 cup (120ml) mayonnaise
- 1/4 cup (60ml) sour cream
- 3 tablespoons (45ml) freshly squeezed lime juice
- 1 teaspoon (5g) lime zest
- 2 cloves garlic, minced
- 1/2 teaspoon (2.5g) chili powder
- 1/4 teaspoon (1g) cayenne pepper
- 1/2 cup (30g) fresh cilantro, chopped
- 1/3 cup (50g) red onion, finely diced
- 1 jalapeño, seeded and minced
- 1 cup (150g) cherry tomatoes, halved
- 1/2 cup (75g) cotija cheese, crumbled
- Salt and freshly ground black pepper to taste
Instructions
- Boil pasta in salted water until al dente (8-10 minutes), then drain, rinse under cold water, and toss with 1 tablespoon olive oil in a large bowl.
- Heat remaining tablespoon of olive oil in a skillet over medium-high heat. Add corn kernels and cook undisturbed for 2-3 minutes until charred, stir, and continue cooking 2-3 minutes more. Season with salt and pepper, then set aside to cool.
- In a medium bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, garlic, chili powder, and cayenne pepper until smooth. Season with salt and pepper to taste.
- Add charred corn, red onion, jalapeño, cherry tomatoes, and cilantro to the pasta. Pour the dressing over and gently fold until evenly coated. Reserve some cotija cheese for garnish and fold in the rest.
- Cover and refrigerate for at least 30 minutes (up to 4 hours). Before serving, gently toss, adjust seasonings if needed, and garnish with reserved cotija cheese, a sprinkle of chili powder, and fresh cilantro leaves.