For the Roasted Corn

  • 8 ears of corn, husks & silks removed
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper

For the Pasta

  • 16 ounce box Dilanti pasta
  • 1 tablespoon olive oil

For the Street Corn Dressing

  • 1 cup sour cream
  • ½ cup mayonnaise
  • ¼ cup lime juice
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper
  • 1 cup Cojita cheese
  • ½ cup cilantro, chopped


  1. Cook pasta according to package instructions. Drain, rinse with cold water, add to a large bowl and toss with olive oil (this helps keep the dressing from soaking into the pasta).

For the Roasted Corn

  1. In a large pot, bring water to a boil over medium high heat. Add fresh ears of corn and cook for 5-7 minutes. Drain and set aside to cool.
  2. Remove corn from the cob.
  3. In a large frying pan over medium heat, add 1 tablespoon of olive oil.
  4. Add corn, sprinkle with seasonings and cook until the corn is slightly brown.
  5. Remove from heat and let cool completely.
  6. While the corn is cooling, make the dressing.

For the Street Corn Dressing

  • In a small mixing bowl, add sour cream, mayonnaise, lime juice, and seasonings. Stir to combine (save a little dressing for drizzling over the top, if desired) and add to pasta. Stir.
  • Add corn, Cojita cheese, and cilantro to pasta. Toss to mix ingredients.
  • Drizzle with dressing and toss to coat evenly and enjoy!


Nutritional values are approximate.

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.


Sodium: 214mgCalcium: 148mgVitamin C: 9mgVitamin A: 908IUSugar: 8gFiber: 4gPotassium: 455mgCholesterol: 37mgCalories: 534kcalTrans Fat: 1gMonounsaturated Fat: 8gPolyunsaturated Fat: 8gSaturated Fat: 8gFat: 27gProtein: 15gCarbohydrates: 62gIron: 1mg

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