Print

Flavorful Street Corn Pasta Salad with Cotija Tajin & Smoky Lime Vinaigrette

street corn pasta salad - featured image
Print Recipe

A vibrant and refreshing pasta salad featuring smoky grilled corn, tangy cotija cheese, and a zesty smoky lime vinaigrette. Perfect for summer entertaining and quick to prepare.

Ingredients

Scale
  • 12 ounces short pasta (rotini or penne)
  • 3 cups fresh corn kernels (about 4 ears), grilled or pan-seared
  • 1/2 cup cotija cheese, crumbled (about 60 g)
  • 1 tablespoon Tajin seasoning
  • Juice of 2 limes
  • 1/4 cup extra virgin olive oil (60 ml)
  • 1 teaspoon smoked paprika
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 1/4 cup fresh cilantro, chopped (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of pasta and cook according to package instructions until al dente (usually 9-11 minutes). Drain and rinse under cold water to stop cooking. Set aside to cool.
  2. While pasta cooks, heat a grill pan or skillet over medium-high heat. Add 3 cups (about 4 ears) of fresh corn kernels and cook, stirring occasionally, until charred and smoky spots appear (about 5-7 minutes). If using frozen corn, thaw and pat dry before cooking. Set aside to cool.
  3. In a small bowl, whisk together the juice of 2 limes, 1/4 cup (60 ml) olive oil, 1 teaspoon honey, 1 teaspoon smoked paprika, and 1 minced garlic clove. Season with salt and freshly ground black pepper to taste. Whisk until emulsified and silky.
  4. In a large bowl, toss the cooled pasta with the charred corn, 1/2 cup (60 g) crumbled cotija cheese, and 1 tablespoon Tajin seasoning. Pour the smoky lime vinaigrette over the salad and toss gently to coat evenly.
  5. Stir in 1/4 cup chopped fresh cilantro for extra flavor. Taste and adjust seasoning if needed.
  6. Refrigerate the pasta salad for at least 30 minutes to let flavors meld. Serve chilled or at room temperature, garnished with extra cotija cheese and a lime wedge.

Notes

Char the corn over high heat without overcrowding the pan to get smoky spots. Rinse pasta under cold water after cooking to prevent clumping. Add olive oil slowly while whisking vinaigrette for smooth emulsification. Adjust seasoning with extra lime juice or salt as needed. Chill salad for at least 30 minutes for best flavor. Can be made vegan by substituting cotija with tofu or dairy-free cheese and honey with agave syrup.

Nutrition

Keywords: street corn pasta salad, smoky lime vinaigrette, cotija cheese, tajin, summer salad, easy pasta salad, grilled corn salad

Find it online: https://lenatable.com/flavorful-street-corn-pasta-salad-recipe-easy-smoky-lime-vinaigrette-tips/