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Fresh Street Corn Pasta Salad Recipe Easy Homemade Cotija Lime Twist

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A fresh and tangy pasta salad featuring charred corn, creamy cotija cheese, and a zesty lime dressing. Perfect for summer gatherings and quick to prepare.

Ingredients

Scale
  • 8 ounces (225 g) rotini or penne pasta
  • 3 ears fresh corn, husked and kernels removed (or about 2 cups/300 g frozen corn, thawed)
  • ½ cup (60 g) crumbled cotija cheese (feta as substitute)
  • Juice of 2 medium limes (about 3 tablespoons/45 ml)
  • ¼ cup (60 ml) mayonnaise (full-fat recommended)
  • ¼ cup chopped fresh cilantro (loosely packed)
  • 1 clove garlic, minced
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of rotini or penne and cook according to package instructions until al dente, usually 9-11 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain well.
  2. Heat a grill pan or cast iron skillet over medium-high heat. Add 3 ears of husked corn or 2 cups (300 g) fresh kernels directly to the hot pan. Cook for about 6-8 minutes, turning occasionally, until kernels are lightly charred and smoky. Remove from heat and let cool slightly.
  3. In a medium bowl, whisk together ¼ cup (60 ml) mayonnaise, juice of 2 limes (about 3 tablespoons/45 ml), 1 teaspoon chili powder, 1 minced garlic clove, 2 tablespoons (30 ml) olive oil, salt, and pepper to taste. Adjust seasoning if needed.
  4. In a large mixing bowl, combine the cooked pasta, charred corn kernels (cut off the cob if using ears), and ¼ cup chopped fresh cilantro. Pour the dressing over and toss gently but thoroughly to coat every piece.
  5. Sprinkle ½ cup (60 g) crumbled cotija cheese over the salad and fold it in carefully to distribute evenly without clumping.
  6. Refrigerate the salad for at least 20 minutes to let flavors meld. Taste once chilled and adjust salt, pepper, or lime juice if needed before serving.

Notes

Rinse pasta after cooking to prevent sogginess. Char corn well for smoky flavor. Fold in cotija cheese gently to avoid clumping. Keep extra lime wedges for serving. Toasted pepitas can be added for crunch. Can substitute mayo with Greek yogurt for lighter dressing. For vegan version, use vegan mayo and crumbled tofu with nutritional yeast instead of cotija.

Nutrition

Keywords: pasta salad, street corn, cotija cheese, lime, summer salad, easy pasta salad, grilled corn, quick side dish

Find it online: https://tessierecipes.com/fresh-street-corn-pasta-salad-recipe-easy-homemade-cotija-lime-twist/