Why You’ll Love This Recipe

I enjoy this recipe because it comes together quickly and tastes incredibly fresh. The creamy dressing coats every piece of pasta while the jalapeños, herbs, and cotija cheese add bold flavor and texture. I also like how versatile it is since I can serve it chilled or slightly warm. It works perfectly for barbecues, potlucks, meal prep, or casual dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

About 400 g pasta
2 roasted corn cobs
3 green onions
1 shallot
2 jalapeños
1/2 cup cilantro
1 cup cotija cheese
1 cup sour cream
1/2 cup mayonnaise
3 cloves garlic
Juice and zest of 1 lime
1 tsp smoked paprika
1 tsp chili powder
Salt and pepper to taste

Directions

I begin by husking the corn and roasting it in a pan with a little olive oil for about 10–15 minutes, turning it often so all sides become lightly charred. Once cooled slightly, I slice the kernels off the cob.
While the corn cooks, I bring a large pot of salted water to a boil and cook the pasta until al dente. After draining it, I drizzle a little olive oil over the pasta and toss it gently to prevent sticking.
Next, I prepare the remaining ingredients by slicing the green onions and finely mincing the shallot, garlic, jalapeños, and cilantro. I also crumble the cotija cheese and zest and juice the lime.
In a bowl, I make the dressing by combining the sour cream, mayonnaise, garlic, lime zest, lime juice, smoked paprika, chili powder, salt, and pepper until smooth and creamy.
To assemble the salad, I add the cooked pasta, roasted corn, green onions, shallot, jalapeños, cilantro, and cotija cheese to a large bowl.
I pour the dressing over everything and toss well until evenly coated.
Finally, I top the pasta salad with extra cotija cheese and fresh herbs before serving.

Servings and timing

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Variations

I sometimes add diced avocado for extra creaminess.
For a protein boost, I mix in grilled chicken or shrimp.
I occasionally use feta cheese if I cannot find cotija.
When I want extra heat, I leave the jalapeño seeds in or add hot sauce.
I also enjoy adding black beans or cherry tomatoes for more texture and color.

storage/reheating

I store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving again, I like stirring in a small spoonful of sour cream or mayonnaise to refresh the creamy texture. This salad is best served cold or slightly chilled, so I usually do not reheat it.

FAQs

Can I use frozen or canned corn instead of fresh corn?

I can use frozen or canned corn, but I like roasting it in a hot pan first to create a smoky flavor similar to grilled street corn.

What pasta works best for this salad?

I prefer short pasta shapes like rotini, penne, or bow ties because they hold the dressing very well.

Is this pasta salad spicy?

I find the jalapeños add a mild heat, but I can easily adjust the spice level by using more or less.

Can I make this salad ahead of time?

I often prepare it a few hours ahead because the flavors become even better after chilling.

What can I substitute for cotija cheese?

I sometimes use feta cheese or parmesan when cotija is unavailable.

Conclusion

I always enjoy making this street corn pasta salad because it is creamy, zesty, and full of bold flavors. The roasted corn, fresh herbs, and smoky lime dressing create a dish that feels comforting yet refreshing at the same time. Whether I serve it at a cookout, picnic, or family dinner, this pasta salad always disappears quickly from the table.