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Creamy Street Corn Pasta Salad Recipe with Lime Crema and Cotija – Easy Summer Side Dish

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A vibrant and creamy pasta salad featuring roasted street corn, tangy lime crema, and salty cotija cheese, perfect for summer gatherings and potlucks.

Ingredients

Scale
  • 12 ounces rotini or penne pasta
  • 2 cups fresh or grilled corn kernels (about 3 ears)
  • ½ cup sour cream (or Greek yogurt for a tangier twist)
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon lime zest
  • 1 small garlic clove, minced
  • Salt and pepper to taste
  • ½ cup crumbled cotija cheese
  • ¼ cup chopped fresh cilantro
  • 1 small red bell pepper, diced
  • 1 jalapeño, seeded and finely chopped (optional)
  • 2 tablespoons extra-virgin olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces rotini or penne pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Drain in a colander and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. If using fresh corn, remove kernels from 3 ears. Heat a skillet or grill pan over medium-high heat and add a tablespoon of olive oil. Add corn kernels and cook, stirring occasionally, until slightly charred and golden, about 5-7 minutes. For oven roasting, spread kernels on a baking sheet and roast at 425°F (220°C) for 10-12 minutes, tossing halfway through. Let cool.
  3. In a medium bowl, whisk together ½ cup sour cream, 2 tablespoons fresh lime juice, 1 teaspoon lime zest, and 1 minced garlic clove. Season with salt and pepper to taste. The crema should be smooth and tangy, with a hint of garlic. Adjust lime juice if you want more zing.
  4. Finely chop ¼ cup fresh cilantro, 1 small red bell pepper, and if you like heat, 1 seeded jalapeño.
  5. In a large mixing bowl, add cooled pasta, charred corn, diced bell pepper, jalapeño, and cilantro. Pour the lime crema over the top, drizzle 2 tablespoons olive oil, and gently toss until everything is evenly coated. Be careful not to break the corn or overmix.
  6. Sprinkle ½ cup crumbled cotija cheese and toss lightly one last time. The cheese should be well distributed but still visible as little salty pockets throughout the salad.
  7. Cover and refrigerate the pasta salad for at least 30 minutes before serving to let the flavors meld and the lime crema soak in.

Notes

Roast or char the corn for smoky sweetness; rinse pasta under cold water to stop cooking and prevent stickiness; gently toss to avoid crushing corn; chill salad for at least 30 minutes before serving to enhance flavors; if salad feels dry after chilling, stir in extra sour cream or olive oil; cotija cheese is preferred for authentic flavor but feta can be a substitute; can be made gluten-free or dairy-free with ingredient swaps.

Nutrition

Keywords: pasta salad, street corn, lime crema, cotija cheese, summer side dish, easy pasta salad, creamy pasta salad, barbecue side dish

Find it online: https://cooksybite.com/creamy-street-corn-pasta-salad-recipe-with-lime-crema-and-cotija-easy-summer-side-dish/