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Fresh Street Corn Pasta Salad with Zesty Lime Dressing

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A vibrant and easy pasta salad featuring sweet charred corn, al dente pasta, and a bright, zesty lime dressing perfect for summer gatherings.

Ingredients

Scale
  • 12 oz rotini or shell pasta
  • 3 cups fresh street corn kernels (about 3 ears) or grilled corn
  • 1 medium red bell pepper, diced
  • 1/4 cup finely chopped red onion
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey or agave nectar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 teaspoon chili powder or cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup crumbled cotija cheese (can substitute feta or omit for dairy-free)
  • Optional: 1 diced avocado
  • Optional: 1 minced jalapeño

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz pasta and cook according to package instructions until al dente, about 8 to 10 minutes. Drain and rinse under cold water to cool. Set aside in a large bowl.
  2. If using fresh corn, remove husks and silk. Heat a grill pan or cast iron skillet over medium-high heat. Grill corn ears, turning occasionally, until charred in spots, about 7–10 minutes. Let cool slightly, then cut kernels off the cob. If using frozen corn, thaw and dry well.
  3. Dice the red bell pepper finely, chop the red onion, and roughly chop fresh cilantro. Prepare jalapeño or avocado if using.
  4. In a small bowl or jar, combine lime juice, olive oil, honey, ground cumin, smoked paprika, chili powder, salt, and pepper. Whisk or shake vigorously until emulsified.
  5. Add grilled corn, bell pepper, red onion, and cilantro to the cooled pasta. Pour dressing over the mixture and toss gently to coat evenly.
  6. Sprinkle crumbled cotija cheese over the salad and fold in. Add avocado last if using to avoid mashing.
  7. Refrigerate the salad for at least 30 minutes to let flavors meld. Before serving, stir gently and adjust seasoning if needed. Garnish with extra cilantro or lime wedge.

Notes

Rinse pasta under cold water to prevent mushiness and help dressing cling. Grilling corn adds smoky depth but frozen corn works as a shortcut. Use fresh lime juice for best flavor. Chill salad for a few hours for flavors to meld. Add avocado just before serving to avoid browning.

Nutrition

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

Find it online: https://juliamadeit.com/fresh-street-corn-pasta-salad-recipe-easy-zesty-lime-dressing-for-summer/