Creamy Southwest Street Corn Pasta Salad
This creamy southwest street corn pasta salad combines charred corn, tender rotini pasta, and a tangy, smoky dressing for a vibrant summer side dish. It’s quick to prepare, crowd-pleasing, and easily customizable for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Southwest, Mexican-inspired
Ingredients
Scale
- 8 oz rotini pasta
- 2 large ears fresh corn (or 1 1/2 cups frozen or canned corn)
- 1/2 cup red onion, finely chopped
- 1/2 cup red bell pepper, diced
- 1 small jalapeño, seeded and minced (optional)
- 1/4 cup cilantro, chopped
- 1/3 cup cotija cheese, crumbled (or feta)
- 1/2 cup mayonnaise
- 1/3 cup sour cream (or Greek yogurt)
- 2 tablespoons lime juice, freshly squeezed
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder (or 1 clove fresh, minced)
- Salt & black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add rotini pasta and cook for 8–10 minutes until al dente. Drain and rinse under cold water to stop the cooking. Set aside.
- Brush fresh corn ears lightly with oil and grill over medium-high heat for 8–10 minutes, turning occasionally, until lightly charred. Alternatively, heat a dry skillet over high heat and cook frozen or canned corn until golden and aromatic (about 5 minutes).
- Chop red onion, red bell pepper, jalapeño (if using), and cilantro. Crumble cotija cheese. Set aside.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt/pepper to taste until smooth and creamy.
- In a large mixing bowl, combine cooled pasta, charred corn, chopped veggies, and cilantro. Pour dressing over and toss gently until everything is coated.
- Sprinkle in cotija cheese and gently fold through. Taste and adjust seasoning—add more lime for tang or more chili for heat.
- Cover and refrigerate for at least 20 minutes before serving to let flavors meld and texture firm up.
Notes
For best flavor, char the corn on a grill or in a hot skillet. Rinse pasta after cooking to prevent stickiness. Chill salad before serving to meld flavors. Customize with black beans, grilled chicken, or avocado for extra protein and creaminess. Use gluten-free pasta for dietary needs. If making ahead, keep dressing and cheese separate until serving.
Nutrition
- Serving Size: About 1 cup per serving
- Calories: 320
- Sodium: 470
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 4
- Protein: 7
Keywords: street corn pasta salad, southwest pasta salad, summer side dish, creamy corn salad, potluck recipe, vegetarian pasta salad, easy pasta salad, picnic salad