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Street Corn Pasta Salad With Cotija Cheese

Street Corn Pasta Salad With Cotija Cheese - Creamy, Zesty, Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • Short pasta (12 ounces): Elbows, rotini, shells, or cavatappi hold onto the dressing well.
  • Corn (4 cups): Fresh kernels from 5–6 ears, or frozen and thawed. Fire-roasted corn works great too.
  • Cotija cheese (1 cup, crumbled): Salty, crumbly, and classic. Feta is an acceptable backup.
  • Red onion (1/2 cup, finely diced): Adds sharp crunch. Green onion can be used for a milder bite.
  • Fresh cilantro (1/2 cup, chopped): Bright, herbal finish. Parsley if cilantro isn’t your thing.
  • Jalapeño (1, seeded and finely minced): Optional heat. Serrano if you want it spicier.
  • Lime (2): Zest and juice for tang and fragrance.
  • Mayonnaise (1/2 cup): Classic creamy base.
  • Sour cream (1/3 cup): Adds tang and softness. Greek yogurt works too.
  • Olive oil (1–2 tablespoons): Helps the dressing cling and adds body.
  • Garlic (1–2 cloves, minced): Fresh kick.
  • Chili powder (1 teaspoon): Warm spice for that street corn flavor.
  • Smoked paprika (1 teaspoon): Subtle smokiness. Regular paprika if that’s what you have.
  • Cumin (1/2 teaspoon): Earthy depth.
  • Kosher salt and black pepper: Season to taste.

Instructions
 

  • Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain, rinse briefly with cool water to stop the cooking, and shake off excess water.
  • Char the corn: Stovetop: Heat a large skillet over medium-high. Add a splash of oil and the corn. Cook 5–7 minutes, stirring occasionally, until some kernels are lightly charred.
  • Grill: Grill whole ears over high heat, turning until charred in spots. Slice off kernels once cool.
  • Make the dressing: In a large bowl, whisk mayonnaise, sour cream, olive oil, lime zest, and juice. Stir in garlic, chili powder, smoked paprika, cumin, 1/2 teaspoon salt, and several grinds of black pepper. Taste and adjust lime and salt.
  • Combine the base: Add cooled pasta and charred corn to the bowl with dressing. Toss gently to coat every piece.
  • Add the mix-ins: Fold in red onion, jalapeño, and most of the cilantro. Add half the Cotija and toss again. Adjust seasoning with more salt, pepper, or lime if needed.
  • Chill: Cover and refrigerate at least 30 minutes, up to 24 hours. This helps the flavors bloom and the dressing set.
  • Finish and serve: Before serving, give it a stir. If it looks tight, loosen with a splash of olive oil or a spoonful of sour cream. Top with remaining Cotija and cilantro. Add a final squeeze of lime and a pinch of chili powder for color.