Summer Street Corn Pasta Salad
Summer Street Corn Pasta Salad
Ingredients
- 1 pound pasta, such as radiatore
- 2 tablespoons olive oil, plus more as needed
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 2 cups frozen corn
For the Dressing
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1 lime juice, from 1 large lime
- 2 garlic cloves, grated
- 2 tablespoons green onion, chopped
- 1 tablespoon Tajín seasoning
- 1/2 teaspoon cumin
For Garnish
- 1/4 cup cotija cheese, crumbled, plus more to taste
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Cook the pasta according to package instructions until al dente. Once cooked, drain the pasta thoroughly and toss it with 1 tablespoon of olive oil and a pinch of salt to prevent sticking. Transfer the pasta to a large bowl or baking sheet and place it in the refrigerator to cool completely, about 30 minutes.
⏱️ 15 min
- 2
While the pasta cools, prepare the dressing. In a medium bowl, combine the mayonnaise, sour cream, lime juice, grated garlic, chopped green onion, Tajín seasoning, cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk well until all ingredients are thoroughly combined and smooth. Taste and adjust seasoning as needed. Set the dressing aside.
⏱️ 10 min
- 3
Prepare the corn. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the frozen corn to the skillet and season with a pinch of salt and pepper. Cook, stirring occasionally, until the corn is heated through and slightly charred, about 8-10 minutes. Remove from heat and let cool slightly.
⏱️ 10 min
- 4
Assemble the pasta salad. In a large mixing bowl, combine the cooled pasta, charred corn, 1/4 cup of crumbled cotija cheese, and a generous handful of chopped fresh cilantro. Pour the prepared dressing over the ingredients. Toss everything together gently but thoroughly until the pasta and corn are evenly coated with the dressing.
⏱️ 5 min
- 5
For best results, chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Before serving, taste and add more cotija cheese or cilantro if desired. If making ahead, you may want to add a little extra dressing before serving to freshen it up, as the pasta can absorb some of the liquid.
Kitchen Tools
Nutrition Facts (per serving)
Summer Street Corn Pasta Salad
- 1 pound pasta, such as radiatore
- 2 tablespoons olive oil, plus more as needed
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 2 cups frozen corn
For the Dressing
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1 lime juice, from 1 large lime
- 2 garlic cloves, grated
- 2 tablespoons green onion, chopped
- 1 tablespoon Tajín seasoning
- 1/2 teaspoon cumin
For Garnish
- 1/4 cup cotija cheese, crumbled, plus more to taste
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Cook the pasta according to package instructions until al dente. Once cooked, drain the pasta thoroughly and toss it with 1 tablespoon of olive oil and a pinch of salt to prevent sticking. Transfer the pasta to a large bowl or baking sheet and place it in the refrigerator to cool completely, about 30 minutes.
⏱️ 15 min - 2
While the pasta cools, prepare the dressing. In a medium bowl, combine the mayonnaise, sour cream, lime juice, grated garlic, chopped green onion, Tajín seasoning, cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk well until all ingredients are thoroughly combined and smooth. Taste and adjust seasoning as needed. Set the dressing aside.
⏱️ 10 min - 3
Prepare the corn. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the frozen corn to the skillet and season with a pinch of salt and pepper. Cook, stirring occasionally, until the corn is heated through and slightly charred, about 8-10 minutes. Remove from heat and let cool slightly.
⏱️ 10 min - 4
Assemble the pasta salad. In a large mixing bowl, combine the cooled pasta, charred corn, 1/4 cup of crumbled cotija cheese, and a generous handful of chopped fresh cilantro. Pour the prepared dressing over the ingredients. Toss everything together gently but thoroughly until the pasta and corn are evenly coated with the dressing.
⏱️ 5 min - 5
For best results, chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Before serving, taste and add more cotija cheese or cilantro if desired. If making ahead, you may want to add a little extra dressing before serving to freshen it up, as the pasta can absorb some of the liquid.