This Street Corn Pasta Salad features grilled corn, creamy dressing, and a touch of spice. Perfect for summer meals, it’s quick to make and full of fresh flavors.

I keep street corn pasta salad recipe in regular rotation because it delivers big flavor without fuss. On busy weeknights, it comes together fast with pantry staples I always have on hand.

What I love most is the balance—rich, savory notes with a clean finish that never feels heavy. It’s reliable for meal prep and easy to scale when friends drop by.

I usually serve it with a crisp salad or warm flatbread, and leftovers reheat beautifully the next day.

Quick Facts

Recipe Highlights

This recipe has become a favorite for several reasons.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

What You’ll Need

Gather these ingredients to make a flavorful and colorful pasta salad with a street corn twist.

• 12 ounces rotini or elbow pasta
• 3 cups fresh corn kernels (about 4 ears)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup crumbled cotija cheese (or feta)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 small jalapeño, seeded and finely chopped (optional)
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup finely diced red onion

How to Make It

Follow these straightforward steps to bring this vibrant salad together quickly and easily.

1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking; set aside.
2. Heat olive oil in a skillet over medium-high heat. Add the fresh corn kernels and cook until slightly charred and tender, about 5-7 minutes. Remove from heat.
3. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, garlic, salt, and pepper.
4. Add the cooled pasta, charred corn, red onion, jalapeño (if using), cilantro, and crumbled cheese to the bowl with the dressing. Toss gently to combine.
5. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
6. Chill the salad for at least 30 minutes before serving to let flavors meld, or serve immediately at room temperature.

Helpful Tips

Here are some helpful pointers to ensure your salad turns out just right every time.

• Grill the corn on the cob for extra smoky flavor instead of pan-searing kernels.
• Rinse the pasta in cold water to prevent it from sticking and to cool it quickly.
• Adjust the spice level by adding more or less chili powder and jalapeño.
• Use fresh lime juice rather than bottled for the best brightness.
• If you prefer a lighter dressing, swap half the mayo for Greek yogurt.

Ingredient Swaps

If you need to swap out some ingredients, here are some practical alternatives that work well.

• Use frozen corn kernels, thawed and drained, if fresh corn isn’t available.
• Replace cotija cheese with feta or queso fresco for a similar crumbly texture.
• Use plain yogurt instead of sour cream for a tangier, lower-fat option.
• Swap rotini pasta with penne or farfalle depending on what you have.
• For a dairy-free version, omit cheese and use vegan mayo and sour cream substitutes.

Storage Tips

To keep your pasta salad fresh and tasty, follow these storage tips.

• Store in an airtight container in the refrigerator for up to 3 days.
• Give the salad a good stir before serving if it’s been chilled.
• Avoid freezing, as the creamy dressing may separate upon thawing.
• If the salad thickens in the fridge, loosen it with a splash of lime juice or olive oil.

What to Serve With It

Complement this salad with these dishes for a well-rounded meal.

• Grilled chicken or steak for added protein
• Fresh avocado slices or guacamole
• Crisp green salad with a light vinaigrette
• Crunchy tortilla chips or garlic bread

Nutritional Info