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A large white bowl filled with Creamy Street Corn Pasta Salad topped with charred corn, cotija cheese, and fresh cilantro.

Creamy Street Corn Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 385
Ingredients Method

Ingredients
  

  • 16 ounces rotini or fusilli pasta
  • 3 cups sweet corn kernels, fresh or frozen
  • 0.5 cup mayonnais e
  • 0.25 cup Mexican crema or sour cream
  • 0.5 cup crumbled cotija cheese
  • 0.25 cup fresh cilantro, chopped
  • 2 green onions , thinly sliced
  • 1 clove garlic , minced
  • 1.5 tablespoons fresh lime juice
  • 0.5 teaspoon chili powder
  • 0.25 teaspoon smoked paprika
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper

Method
 

  1. Bring a large pot of salted water to a boil and cook pasta until al dente according to package instructions.
  2. Drain the pasta and rinse under cold running water until cooled, then set aside.
  3. Place corn kernels in a dry cast-iron skillet over medium-high heat and cook for 5 to 7 minutes until lightly charred, stirring occasionally.
  4. In a large mixing bowl, whisk together mayonnaise, Mexican crema, lime juice, minced garlic, chili powder, and smoked paprika until smooth.
  5. Incorporate the cooled pasta and charred corn into the dressing bowl.
  6. Add the crumbled cotija cheese, chopped cilantro, and sliced green onions.
  7. Fold all ingredients together until the pasta is evenly coated with the dressing.
  8. Season with salt and pepper to taste and refrigerate for a minimum of 30 minutes prior to service to allow flavors to meld.