Street Corn Pasta Salad That Doesn't Get Soggy (Even the Next Day)
This creamy street corn pasta salad with charred corn and chili lime crema stays perfect for days. No soggy noodles! Perfect for cookouts.
Equipment
- Large Pot
- Cast Iron Skillet
- Large Mixing Bowl
- Fine Grater
- Colander
Ingredients
For the Pasta
- 1 lb short pasta (cavatappi or shells)
- 4 cups fresh corn kernels (from about 6 ears)
- 2 tbsp olive oil (for charring corn)
- salt (for pasta water)
For the Crema and Toppings
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 clove garlic (grated)
- 1 jalapeño (seeded and minced)
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 2 tbsp lime juice
- 4 oz cotija cheese (crumbled)
- 1/2 cup cilantro (chopped)
- 4 green onions (sliced)
Instructions
- Boil and shock the pasta: Cook the pasta in well-salted water (it should taste like the sea) until it is about a minute past al dente. Drain, rinse under cold water until cool, then toss with a drizzle of olive oil to keep it from sticking.
- Char the corn: Heat the 2 tbsp oil in your skillet over high heat until it shimmers. Add the corn kernels in a single layer. Let them sit for 2-3 minutes without stirring. You want actual black spots, not just pale yellow. Stir once and cook for another minute. Remove from heat and let it cool slightly.
- Make the crema: In the bottom of your large bowl, whisk together the mayo, sour cream, minced jalapeño, chili powder, smoked paprika, grated garlic, lime juice, and a good pinch of salt.
- Combine everything: Add the cooled pasta, the charred corn, most of the cotija (save some for the top), the chopped cilantro, and the green onions. Toss until everything is well coated.
- Taste and adjust: Taste it. Needs more salt? A pinch. More acid? Another squeeze of lime. I almost always add a little more chili powder here.
- Serve or rest: Transfer to a serving bowl, top with the reserved cotija and a final dusting of chili powder. It's great right away, but it gets better after 30 minutes in the fridge. If you can wait, wait.
Notes
Meal prep tip: Keep dressing a little looser if you plan to store for days - add extra lime juice or a splash of water. Fridge: up to 4 days in airtight container. Freezer: not recommended. Reheat: serve cold or room temperature. Key tips: dry corn thoroughly before charring to avoid steaming; season pasta water well; let salad rest 20 minutes before serving; taste and adjust salt before serving as pasta absorbs salt.