Hey y'all! If you're searching for a seriously crave-worthy side dish that's bursting with flavor, this Southwest Street Corn Pasta Salad checks all the boxes. It's creamy, zesty, a little smoky, and loaded with crunchy veggies and tender pasta—making it perfect for summer BBQs, potlucks, picnics, or even just a delicious weeknight dinner. Trust me, one bite and you'll be going back for seconds (and thirds!). Let's get cooking!
Why You'll Love This Southwest Street Corn Pasta Salad
- Totally craveable: Combines sweet corn, smoky spices, and creamy dressing for bold flavor in every bite.
- Make-ahead friendly: Tastes even better after chilling, making it ideal for prepping in advance.
- Super versatile: Works as a side dish, light lunch, or potluck star.
- Texture heaven: Creamy, crunchy, and tender all at once.
- Easy to customize: Swap ingredients to suit your tastes or dietary needs.
Southwest Street Corn Pasta Salad Ingredients
- 8 oz (about 3 cups) rotini or fusilli pasta
- 2 cups corn kernels (fresh, frozen, or canned; charred preferred)
- 1 cup cherry tomatoes, halved
- ½ cup red bell pepper, diced
- ½ cup red onion, finely chopped
- 1 jalapeño, seeded and diced
- ¼ cup fresh cilantro, chopped
- ½ cup cotija cheese, crumbled (or feta)
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
How to Make Southwest Street Corn Pasta Salad
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8-10 minutes (check package instructions).
- Drain and rinse pasta under cold water to stop cooking. Set aside to cool.
Step 2: Char the Corn
- If using fresh corn, grill or sauté the kernels in a hot skillet over medium-high heat for 4-5 minutes until lightly charred. If using frozen, thaw and dry before charring. For canned, drain and pat dry before charring.
- Set charred corn aside to cool.
Step 3: Make the Creamy Southwest Dressing
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper until smooth.
Step 4: Assemble the Salad
- Add cooled pasta, charred corn, cherry tomatoes, red bell pepper, red onion, jalapeño, and cilantro to the bowl with the dressing. Toss until everything is evenly coated.
- Fold in crumbled cotija cheese, reserving a little for garnish.
Step 5: Chill and Serve
- Cover and refrigerate the salad for at least 30 minutes to let flavors meld. Give it a good toss before serving and garnish with extra cilantro and cotija.
Notes for Making the Best Southwest Street Corn Pasta Salad
- For extra flavor, use grilled corn on the cob and slice off the kernels. Learn how to grill corn perfectly in this grilled corn guide.
- Adjust the spice level by adding more or less jalapeño.
- Let the salad chill for at least 30 minutes, or up to 24 hours, for best flavor development.
Southwest Street Corn Pasta Salad Variations
- Protein Boost: Add grilled chicken, shrimp, or black beans for a heartier meal.
- Vegan Version: Swap mayonnaise and sour cream for vegan alternatives and use plant-based cheese.
- Low-Carb: Substitute pasta with cooked, cooled cauliflower florets.
Required Equipment for Southwest Street Corn Pasta Salad
- Large pot for boiling pasta
- Colander
- Large nonstick skillet or grill pan (for charring corn)
- Large mixing bowl
- Whisk
- Sharp knife and cutting board
Storage Instructions for Southwest Street Corn Pasta Salad
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Stir before serving, as the dressing may settle. Not recommended for freezing due to the creamy dressing.
Suggested Pairings and Serving Recommendations
- Serve alongside grilled meats like grilled chicken or steak.
- Pair with tortilla chips for a fun, dippable appetizer.
- Enjoy it as a vegetarian main course with a squeeze of extra lime.
- Perfect for potlucks, picnics, or backyard BBQs.
Pro Tips for Southwest Street Corn Pasta Salad Success
- Toss the pasta with a splash of olive oil after cooking to prevent sticking.
- Use fresh lime juice for the brightest, zestiest flavor.
- For nutritional info and ingredient swaps, check out this pasta nutrition guide.
Southwest Street Corn Pasta Salad FAQ
- Can I make Southwest Street Corn Pasta Salad ahead of time?
Absolutely! It's actually best when made a few hours in advance so the flavors can meld. - Can I use a different type of pasta?
Yes—short, sturdy shapes like penne, farfalle, or shells work great for holding the creamy dressing. - What if I can't find cotija cheese?
Feta cheese is a great substitute, or you can use shredded Parmesan for a different twist!
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes (plus chilling)
Servings: 6-8
Ingredients
- 8 oz rotini pasta
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- ½ cup red bell pepper, diced
- ⅓ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- ½ cup cotija cheese, crumbled
- ½ cup mayonnaise
- 2 tablespoon sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
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1Cook the rotini pasta according to package instructions. Drain and rinse under cold water to cool.
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2While the pasta cooks, heat a skillet over medium-high heat. Add the corn kernels and cook for 4-5 minutes until slightly charred. Remove from heat and let cool.
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3In a large bowl, combine the cooled pasta, charred corn, cherry tomatoes, red bell pepper, red onion, and cilantro.
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4In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
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5Pour the dressing over the pasta mixture and toss until well coated. Gently fold in the cotija cheese.
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6Chill for at least 15 minutes before serving. Garnish with extra cilantro and cotija cheese if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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