Hey y'all! If you're searching for the ultimate crowd-pleasing dish, this Street Corn Pasta Salad Recipe is about to become your new go-to. Bursting with sweet corn, creamy dressing, smoky spices, and plenty of fresh toppings, it's the perfect side for BBQs, summer picnics, or potlucks. It’s refreshing, easy, and delivers big flavor in every bite. Let’s get cooking!
Why You'll Love This Street Corn Pasta Salad Recipe
- Combines the delicious flavors of Mexican street corn with hearty pasta for a satisfying bite.
- Quick to prepare—ready in just 35 minutes from start to finish.
- Perfect for making ahead and serving chilled at gatherings or family dinners.
- Customizable with your favorite mix-ins like avocado, jalapeño, or grilled chicken.
- Balanced with creamy, tangy, and smoky notes that everyone will crave.
Street Corn Pasta Salad Recipe Ingredients
- 8 oz (about 3 cups) rotini or penne pasta
- 3 cups corn kernels (fresh, grilled, or frozen & thawed)
- ½ cup mayonnaise
- ⅓ cup sour cream
- ½ cup cotija cheese, crumbled (or feta)
- ¼ cup fresh cilantro, chopped
- ½ medium red onion, finely chopped
- 1 clove garlic, minced
- 1 jalapeño, seeded and finely chopped (optional)
- 1 ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt (plus more for pasta water)
- Juice of 1 lime (about 2 tbsp), plus extra wedges for serving
How to Make Street Corn Pasta Salad Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions (usually 8-10 minutes) until al dente. Drain and rinse under cool water to stop the cooking and keep pasta from sticking.
Step 2: Prepare the Corn
If using fresh corn, grill the cobs over medium-high heat for 6-8 minutes, turning occasionally, until charred. Cut kernels from the cob. If using frozen corn, heat in a skillet over medium-high heat for 3-4 minutes until lightly charred.
Step 3: Mix the Dressing
In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, and salt until creamy and well combined.
Step 4: Assemble the Salad
Add the cooked pasta, charred corn, red onion, garlic, jalapeño (if using), and half of the cotija cheese to the bowl with the dressing. Toss until everything is evenly coated.
Step 5: Finish & Serve
Gently fold in the cilantro. Sprinkle remaining cotija cheese on top. Serve immediately, or chill for 1 hour for the best flavor. Squeeze extra lime juice over right before serving if desired.
Notes for the Best Street Corn Pasta Salad Recipe
- For authentic flavor, grill your corn—learn more about grilling corn here.
- Make it ahead—this salad tastes even better after chilling for a few hours as the flavors meld together.
- Swap cotija with feta if needed; both offer tangy, crumbly goodness.
Street Corn Pasta Salad Recipe Variations
- Avocado Addition: Stir in diced avocado for a creamy, fresh twist.
- Spicy Kick: Add more jalapeños or a dash of hot sauce for an extra punch.
- Protein-Packed: Mix in shredded rotisserie chicken or black beans for a heartier meal.
Required Equipment for Street Corn Pasta Salad Recipe
- Large pot for boiling pasta
- Colander
- Large mixing bowl
- Grill or skillet (for corn)
- Sharp knife and cutting board
- Serving spoon
Street Corn Pasta Salad Recipe Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving, and add a squeeze of lime to freshen up the flavors if needed. Avoid freezing as the texture may suffer.
Serving and Pairing Suggestions for Street Corn Pasta Salad Recipe
- Serve chilled alongside grilled meats like steak, chicken, or shrimp.
- Pair with classic summer sides like watermelon salad or baked beans.
- Spoon over mixed greens for a vibrant lunch salad.
Pro Tips for the Best Street Corn Pasta Salad Recipe
- Toss the pasta with a splash of olive oil after rinsing to keep it from sticking (source).
- Let the salad chill for at least 30 minutes for maximum flavor fusion.
- For a lighter version, swap half the mayo for Greek yogurt—see why it’s a healthier choice here.
FAQ: Street Corn Pasta Salad Recipe
- Can I make this Street Corn Pasta Salad Recipe vegan?
- Yes! Substitute vegan mayo and sour cream, and use a dairy-free cheese or skip the cheese altogether.
- How do I keep the pasta from getting mushy?
- Cook it just to al dente, rinse with cold water, and avoid over-mixing when adding ingredients.
- Can I use canned corn?
- Absolutely! Drain and rinse well, then char in a skillet for extra flavor if possible.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 35 minutes
Ingredients
- 8 oz rotini pasta
- 2 cups corn kernels (fresh or frozen)
- ½ cup mayonnaise
- ¼ cup sour cream
- ½ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and diced
- 2 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and black 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 large skillet over medium-high heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until lightly charred. Remove from heat and let cool.
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3In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and black pepper.
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4Add the cooled pasta, charred corn, cotija cheese, cilantro, red onion, and jalapeño to the bowl. Toss until everything is well coated with the dressing.
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5Taste and adjust seasoning if needed. Chill in the refrigerator for at least 15 minutes before serving. Garnish with extra cotija cheese and cilantro 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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