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Flavorful Grilled Corn Street Corn Pasta Salad Easy Recipe with Cotija Cheese

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A smoky, tangy pasta salad featuring grilled corn, cotija cheese, and a zesty chili-lime dressing. Perfect for summer gatherings and quick weeknight dinners.

Ingredients

Scale
  • 8 ounces rotini or fusilli pasta
  • 3 ears fresh corn, husked (or about 3 cups frozen corn, thawed)
  • 1 tablespoon olive oil (for grilling the corn)
  • 1/4 cup mayonnaise (use vegan mayo for dairy-free)
  • 1/4 cup sour cream or Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup fresh cilantro leaves, chopped (optional)
  • 1 small jalapeño, seeded and finely chopped (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini pasta and cook according to package instructions, about 9-11 minutes, until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. Brush the corn cobs with 1 tablespoon olive oil, coating evenly. Heat grill or grill pan over medium-high heat. Place corn on grill and cook, turning occasionally, until kernels are charred in spots, about 10 minutes.
  3. Once cool enough to handle, stand each cob upright on a cutting board and slice down with a sharp knife to remove kernels. You should have about 3 cups of grilled corn kernels.
  4. In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Adjust seasoning to taste.
  5. In a large mixing bowl, combine cooked pasta, grilled corn kernels, chopped cilantro, and jalapeño if using. Pour dressing over and toss gently until evenly coated.
  6. Sprinkle crumbled cotija cheese over the salad and toss lightly to mix.
  7. Cover and refrigerate for at least 30 minutes to let flavors meld. Serve chilled or at room temperature.

Notes

Do not overmix after adding cotija cheese to maintain texture contrast. Rinse pasta under cold water to stop cooking and prevent clumping. Adjust chili powder and jalapeño to control heat level. For vegan version, use vegan mayo, dairy-free yogurt, and substitute cotija with firm tofu or vegan cheese.

Nutrition

Keywords: grilled corn, pasta salad, cotija cheese, street corn, summer recipe, easy pasta salad, chili lime dressing

Find it online: https://prismtaste.com/flavorful-grilled-corn-street-corn-pasta-salad-easy-recipe-with-cotija-cheese/