Print

Flavorful Street Corn Pasta Salad with Cotija and Lime

street corn pasta salad - featured image
Print Recipe

A vibrant and creamy pasta salad featuring smoky roasted corn, tangy lime, and salty cotija cheese, perfect for summer gatherings and potlucks.

Ingredients

Scale
  • 12 oz rotini or penne pasta
  • 3 ears fresh corn, husked and kernels cut off (or about 2 cups frozen corn, thawed and patted dry)
  • 3/4 cup crumbled cotija cheese (feta as a substitute)
  • Juice of 2 large limes
  • 1/2 cup mayonnaise (full-fat preferred)
  • 1/4 cup sour cream
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 cup fresh cilantro, chopped (optional)
  • 2 green onions, thinly sliced
  • Salt and pepper to taste
  • 1 tbsp olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. Heat 1 tbsp olive oil in a grill pan or cast iron skillet over medium-high heat. Add corn kernels from 3 ears of corn and cook, stirring occasionally, until charred in spots and fragrant, about 5-7 minutes. If using frozen corn, pat dry well before roasting to avoid steaming. Remove from heat and let cool slightly.
  3. In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, juice of 2 limes, 2 minced garlic cloves, 1 tsp chili powder, and salt and pepper to taste until creamy and tangy.
  4. Add the roasted corn, dressing, 3/4 cup crumbled cotija cheese, 1/2 cup chopped fresh cilantro, and 2 sliced green onions to the cooled pasta. Gently toss everything together until evenly coated. Adjust seasoning with extra salt, pepper, or lime juice if needed.
  5. Refrigerate the pasta salad for at least 30 minutes to let flavors meld. Before serving, give it a gentle stir and, if desired, sprinkle more cotija and cilantro on top for garnish.

Notes

Rinse pasta with cold water after cooking to prevent mushiness and help dressing cling better. Roasting corn adds smoky sweetness that canned or steamed corn lacks. For dairy-free, use vegan mayo, coconut yogurt, and nutritional yeast instead of cotija. For gluten-free, use brown rice or chickpea pasta. Avoid reheating; serve chilled or at room temperature. Store leftovers in airtight container up to 3 days and stir with a splash of lime juice before serving.

Nutrition

Keywords: pasta salad, street corn, cotija cheese, lime, summer recipe, BBQ side dish, easy pasta salad, smoky corn, creamy dressing

Find it online: https://breezybake.com/flavorful-street-corn-pasta-salad-recipe-with-cotija-and-lime-perfect-for-summer/