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Flavorful Grilled Street Corn Pasta Salad Recipe with Easy Cilantro Lime Crema

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A vibrant and smoky grilled street corn pasta salad tossed with a tangy cilantro lime crema, perfect for summer gatherings and quick meals.

Ingredients

Scale
  • 12 ounces rotini or fusilli pasta
  • 4 ears fresh corn, husked and grilled (or 3 cups frozen corn, thawed and charred)
  • 1 medium red bell pepper, diced
  • 3 stalks green onion, thinly sliced
  • ½ cup fresh cilantro leaves, chopped
  • ½ cup sour cream or Greek yogurt
  • 2 tablespoons mayonnaise
  • Juice and zest of 1 lime
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chili powder (optional)
  • 2 tablespoons olive oil
  • ½ cup crumbled queso fresco or feta (optional)
  • 1 small fresh jalapeño, finely chopped (optional)

Instructions

  1. Prep the Corn and Veggies (10 minutes): Husk the corn and preheat your grill or grill pan to medium-high. Lightly brush the corn and diced red bell pepper with olive oil.
  2. Grill the Corn and Peppers (10-12 minutes): Place corn on the grill, turning every 2-3 minutes until charred all over with golden spots (about 10-12 minutes). Grill the red bell pepper until soft and slightly blackened on the edges. Remove and let cool slightly.
  3. Cook the Pasta (8-10 minutes): While the corn is grilling, bring a large pot of salted water to boil. Add the rotini and cook according to package instructions until al dente (usually 8-10 minutes). Drain and rinse under cold water to stop cooking and cool the pasta.
  4. Prepare the Cilantro Lime Crema (5 minutes): In a medium bowl, whisk together sour cream or Greek yogurt, mayonnaise, lime juice and zest, minced garlic, smoked paprika, chili powder if using, salt, and pepper. Stir in chopped cilantro and adjust seasoning to taste.
  5. Cut the Corn Kernels: Using a sharp knife, slice the kernels off the grilled corn cobs to get about 3 cups of kernels. Chop the grilled bell pepper into bite-sized pieces.
  6. Toss the Salad (5 minutes): In a large mixing bowl, combine the cooled pasta, grilled corn kernels, bell pepper, sliced green onions, and finely chopped jalapeño if using. Pour the cilantro lime crema over the salad and gently fold everything together until well coated.
  7. Finish and Serve: Crumble queso fresco or feta on top and give a final gentle toss. Taste and adjust salt, pepper, or lime juice if needed. Chill for 15-20 minutes if desired or serve at room temperature.

Notes

For best flavor, use fresh lime juice and zest. Rinsing pasta under cold water stops cooking and helps dressing cling. Avoid overloading with dressing to preserve texture contrast. Can be made vegan by substituting mayo and sour cream with plant-based alternatives and skipping cheese. Use frozen corn if fresh is unavailable, but grilling fresh corn adds authentic smoky flavor.

Nutrition

Keywords: grilled corn pasta salad, cilantro lime crema, summer salad, street corn salad, easy pasta salad, grilled vegetables, smoky pasta salad

Find it online: https://flurpchef.com/flavorful-grilled-street-corn-pasta-salad-recipe-with-easy-cilantro-lime-crema/