Corn Pasta Salad Recipe

Corn Pasta Salad is the ultimate summer side dish smoky roasted corn, tender pasta, and a creamy chili-lime dressing come together in one irresistible bowl. Imagine each bite bursting with bold flavor from fresh lime, spicy jalapeño, and salty cotija cheese. This salad isn’t just tasty, it’s dependable. It’s the first to vanish at any BBQ, potluck, or picnic. If you’re looking for a dish that’s easy to make, packs a punch, and fits nearly every occasion, this is the only corn pasta salad recipe you’ll ever need.

Corn Pasta Salad Recipe

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• Author: Callie Brooks
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Corn Pasta Salad combines smoky roasted corn, creamy chili-lime dressing, and bold seasonings for the ultimate summer side dish. It’s a guaranteed crowd-pleaser.

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Ingredients

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For the Salad:

400g short-cut pasta (like fusilli, rotini, or ditalini)

2 ears of fresh corn

3 green onions, thinly sliced

1 small shallot, finely chopped

2 jalapeños, minced (seeds removed for less heat)

1/2 cup chopped fresh cilantro

1 cup crumbled cotija cheese (or feta as a substitute)

For the Creamy Chili-Lime Dressing:

1 cup sour cream

1/2 cup mayonnaise

Juice and zest of 1 fresh lime

3 garlic cloves, minced or pressed

1 teaspoon smoked paprika

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

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Instructions

1. Choose your preferred corn preparation method and let the corn cool.

2. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and rinse with cold water. Toss with a little olive oil.

3. Slice the green onions. Mince the shallot, jalapeños, garlic, and cilantro. Crumble the cotija. Zest and juice the lime.

4. Mix sour cream, mayonnaise, lime juice and zest, garlic, paprika, chili powder, salt, and pepper in a bowl until smooth.

5. In a large bowl, combine pasta, corn, green onions, shallot, jalapeños, cilantro, and most of the cotija cheese. Add dressing and toss gently.

6. Garnish with remaining cotija and optional herbs. Serve immediately or chill for 30 minutes before serving.

Notes

For best texture, wait to add avocado until just before serving.

To make it vegan: Use plant-based mayo and sour cream, and vegan feta.

To make it ahead: Store salad and dressing separately until ready to serve.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Mexican-American

Nutrition

• Serving Size: 1.5 cups
• Calories: 320
• Sugar: 4g
• Sodium: 580mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 25mg

Why You’ll Love This Recipe

Unforgettable Flavor
Each bite balances smoky roasted corn with tangy lime, bold chili spice, and creamy dressing, all tied together with crumbly cotija cheese.

The Perfect Party Dish
Always the first to disappear at summer gatherings, this salad wins hearts at BBQs, picnics, and potlucks.

Incredibly Simple
No fancy techniques needed. You can make it from start to finish in under 30 minutes.

Fully Adaptable
Easily adjust it for vegan, dairy-free, or gluten-free diets. You can also bulk it up with protein like grilled chicken or black beans.

The Key Ingredients

This recipe uses simple, fresh ingredients to create its signature flavor. For the best results, use fresh lime juice and high-quality mayonnaise and sour cream.

For the Salad:

• 400g short-cut pasta (like fusilli, rotini, or ditalini)
• 2 ears of fresh corn
• 3 green onions, thinly sliced
• 1 small shallot, finely chopped
• 2 jalapeños, minced (seeds removed for less heat)
• 1/2 cup chopped fresh cilantro
• 1 cup crumbled cotija cheese (or feta as a substitute)

For the Creamy Chili-Lime Dressing:

• 1 cup sour cream
• 1/2 cup mayonnaise
• Juice and zest of 1 fresh lime
• 3 garlic cloves, minced or pressed
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

This combo gives you a creamy, zesty, and smoky flavor in every bite.

The Definitive Guide to Preparing Corn for Pasta Salad

The corn is the star of this salad, and how you prepare it makes all the difference. While pan-roasting is quick and easy, grilling will give you the most authentic smoky flavor. Choose the method that works best for you.

Method 1: Grilling (For the Best Smoky Flavor)

This method delivers the most authentic, smoky flavor that defines classic street corn.

1. Preheat your grill to medium-high heat.
2. Remove the husks and silks from the corn cobs.
3. Lightly brush each cob with olive oil and season with a pinch of salt.
4. Place the corn directly on the grill grates. Grill for 10-12 minutes, turning every 2-3 minutes, until the kernels are tender and lightly charred in spots.
5. Let the cobs cool completely before slicing the kernels off with a sharp knife.

Method 2: Pan-Roasting (The Best Stovetop Method)

This is a fantastic and quick alternative if you don’t have a grill.

1. Remove the husks and silks from your corn and slice the kernels off the cob.
2. Heat a drizzle of olive oil in a large skillet (cast iron works best) over medium-high heat.
3. Add the corn kernels to the hot pan in a single layer. Cook for 5-7 minutes, stirring occasionally, until the kernels are tender and develop small, browned spots.
4. Remove from the pan and let cool.

Method 3: Boiling (Quick & Simple)

When you’re short on time and want a clean, sweet corn flavor, this is the way to go.

1. Bring a large pot of water to a rolling boil.
2. Add the husked corn cobs and cook for 5-7 minutes, until the kernels are bright yellow and tender.
3. Carefully remove the cobs from the water and let them cool completely before slicing off the kernels.

Method 4: Using Frozen or Canned Corn (The Easiest Method)

Perfect for when fresh corn isn’t in season. For the best result, don’t just thaw it—give it a quick roast.

1. For Frozen Corn: Thaw the corn completely. You can do this by running it under cool water in a colander. Pat it dry with a paper towel to remove excess moisture.
2. For Canned Corn: Drain the corn thoroughly in a colander.
3. To Add Flavor: Follow the instructions for Method 2: Pan-Roasting to give the corn a delicious char and improve its texture. This step is highly recommended to avoid a soggy salad.

How to Make Mexican Street Corn Pasta Salad

1. Prepare the Corn

Choose your preferred method from the guide above and prepare your corn. Let it cool while you continue with the other steps.

2. Cook the Pasta
   Bring a large pot of salted water to a boil. Add your pasta and cook until al dente, following the package instructions. Drain it and give it a quick rinse under cold water to stop the cooking. Toss it with a touch of olive oil to prevent sticking.
   
3. Prep the Fresh Ingredients
   Thinly slice the green onions. Finely mince the shallot, garlic, jalapeños, and cilantro. Crumble the cotija cheese. Zest and juice the lime into a small bowl.
   
4. Make the Dressing
   In a mixing bowl, combine the sour cream, mayonnaise, lime juice, lime zest, minced garlic, smoked paprika, chili powder, salt, and pepper. Stir until smooth and creamy.
   
5. Assemble the Salad
   In a large serving bowl, add the cooked pasta, roasted corn kernels, green onions, shallot, jalapeños, cilantro, and most of the cotija cheese. Pour the dressing over everything and toss gently until fully coated.
   
6. Garnish and Serve
   Top with the remaining cotija cheese and a sprinkle of fresh herbs if you like. Serve immediately or chill for 30 minutes to deepen the flavors.

Pro-Tips for the Perfect Pasta Salad

Salt Your Pasta Water
This is your only chance to season the pasta from the inside. It makes a noticeable difference in flavor.

Rinse the Pasta
Once cooked, rinse the pasta under cold water to stop the cooking process and prevent it from becoming sticky or gummy.

Add Avocado Last
If you’re including avocado, wait until just before serving to mix it in. This keeps it fresh and green.

Let It Rest
For even bolder flavor, let the salad chill in the fridge for 30 minutes before serving. The ingredients will have time to soak up the dressing and meld together.

Key Variations and Dietary Substitutions

Protein Additions

Turn this salad into a full meal by adding grilled chicken, shrimp, or black beans. These options blend well with the smoky and creamy base.

Make it Vegan

Swap in vegan mayonnaise and a plant-based sour cream like cashew or tofu-based versions. Replace cotija cheese with vegan feta or a mix of nutritional yeast and a pinch of salt.

Make it Dairy-Free

Use dairy-free versions of both sour cream and cheese. The flavor stays rich and creamy without any dairy.

Make it Gluten-Free

Choose a gluten-free pasta made from rice, corn, or chickpeas. Look for sturdy shapes that hold up well after mixing with dressing.

Street Corn Pasta Salad No Mayo

Skip the mayo and use all Greek yogurt for a lighter twist. You can also try a blended avocado and lime juice dressing for a creamy, tangy finish without any eggs.

Storing and Making Ahead

To Make Ahead for a Party
Cook the pasta and prepare the chopped veggies a day in advance. Store them together in a sealed container in the fridge. Keep the dressing separate in its own airtight container. When it’s time to serve, just combine and toss everything together for maximum freshness.

To Store Leftovers
Place any leftover salad in an airtight container and refrigerate. It will stay good for up to three days. Keep in mind that the pasta may soak up some of the dressing, so you might want to add a splash of lime juice or a spoonful of sour cream before serving again to freshen it up.

What to Serve with Corn Pasta Salad

Pair this flavorful salad with grilled meats or hearty plant-based mains for a full meal that satisfies.

• BBQ Pulled Pork sandwiches for a smoky, sweet combo
  
• Grilled Chicken Skewers seasoned with lime and garlic
  
• Carne Asada with charred tortillas and salsa
  
• Black Bean Burgers topped with avocado slices
  
• Buttermilk Fried Chicken for a crispy, juicy match
  
• Grilled Skirt Steak Tacos filled with pickled onions and fresh herbs
  
  Pair this flavorful salad with grilled meats or hearty plant-based mains for a full meal that satisfies. For a quick and protein-packed combo, serve it alongside air fryer chicken breast seasoned with your favorite spices.
  

These dishes bring out the best in the corn pasta salad and turn any cookout or dinner into a feast.

Conclusion

Now you have everything you need to make a Mexican Street Corn Pasta Salad that isn’t just a side dish it’s the star of the show. With these tips and variations, you can confidently bring the best dish to your next get-together.

If you try this recipe, please leave a star rating and comment below! Your feedback is incredibly helpful for other readers and for improving the recipe.

Tried the vegan version or added a different protein? I’d love to hear how you made it your own!

And if you loved it, don’t forget to share it with your friends on Pinterest

Frequently Asked Questions