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Flavorful Street Corn Pasta Salad with Cotija Cheese

street corn pasta salad - featured image
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A bright, smoky, and creamy pasta salad featuring grilled street corn, tangy cotija cheese, and a zesty lime dressing. Perfect for summer parties and easy to customize.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or fusilli pasta
  • 4 ears fresh corn, husked and grilled (about 3 cups kernels)
  • ½ cup (60 grams) crumbled cotija cheese
  • ½ cup (120 ml) mayonnaise, preferably full-fat
  • Juice of 2 fresh limes (about 3 tablespoons or 45 ml)
  • ¼ cup (15 grams) fresh cilantro, chopped
  • 1 small jalapeño, finely minced (optional, seeds removed for less spice)
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Olive oil for brushing corn

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini and cook according to package instructions, usually 8-10 minutes until al dente. Drain in a colander and rinse under cold water to stop cooking and cool down. Set aside.
  2. Preheat grill or grill pan to medium-high heat. Husk the corn and brush lightly with olive oil. Grill ears, turning every 2-3 minutes, until evenly charred, about 8-10 minutes. Let cool slightly, then cut kernels off the cob into a bowl.
  3. In a medium bowl, whisk together mayonnaise, lime juice, ground cumin, smoked paprika, minced garlic, and salt & pepper to taste. Stir in minced jalapeño if using.
  4. In a large mixing bowl, combine cooled pasta, grilled corn kernels, and chopped cilantro. Pour dressing over and toss gently but thoroughly to coat evenly.
  5. Sprinkle crumbled cotija cheese over the salad and fold in carefully.
  6. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
  7. Refrigerate the pasta salad for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

Notes

Cook pasta al dente and rinse immediately with cold water to prevent sticking. Grilling the corn is essential for smoky flavor; if no grill is available, roast corn kernels in a hot skillet until golden. Dressing can be made lighter by substituting half mayonnaise with Greek yogurt. For vegan or gluten-free versions, use vegan mayo and gluten-free pasta, and substitute cotija cheese with vegan feta or firm tofu. Salad tastes better after chilling for at least 30 minutes. Store leftovers in refrigerator up to 3 days.

Nutrition

Keywords: street corn pasta salad, cotija cheese pasta salad, summer pasta salad, grilled corn salad, easy pasta salad, summer party recipes

Find it online: https://bitematrix.com/flavorful-street-corn-pasta-salad-with-cotija-cheese-easy-recipe-for-summer-parties/