Can I make Street Corn Pasta Salad ahead of time?

Absolutely. You can make this salad up to a day in advance. The flavors deepen overnight as the dressing absorbs into the pasta and corn. Stir before serving and add a bit of lime juice or mayo if it feels dry.

Can I use frozen or canned corn instead of fresh?

Yes, both frozen and canned corn work well. Thaw and roast frozen corn until lightly charred, or drain canned corn and dry it in a pan to remove moisture before mixing.

What’s the best pasta for this recipe?

Short, sturdy pasta like rotini, penne, or cavatappi holds the dressing and texture best. Avoid delicate noodles such as angel hair, which can become mushy.

How long does Street Corn Pasta Salad last in the fridge?

It keeps well for 3–4 days in an airtight container in the refrigerator. After that, the dressing starts to separate, so enjoy it within that time frame.

Street Corn Pasta Salad – Creamy, Flavor-Packed Summer Favorite

Description

A creamy, tangy, and flavor-packed Street Corn Pasta Salad that combines smoky grilled corn, tender pasta, zesty lime dressing, and cotija cheese — the perfect summer side dish or potluck favorite.

Ingredients

Scale

12 ounces rotini or penne pasta, cooked al dente and cooled
3 cups corn kernels (fresh grilled, frozen, or canned and drained)
1 cup mayonnaise or Mexican crema
½ cup sour cream or plain Greek yogurt
Juice and zest of 1 large lime
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup crumbled cotija cheese (or feta)
¼ cup chopped cilantro
1 finely diced jalapeño (optional)
¼ cup chopped green onion

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Instructions

Cook pasta in salted water until al dente, then drain and rinse under cold water.
Grill or pan-roast corn until lightly charred, then cut kernels off the cob.
In a large bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, and seasonings to make the dressing.
Add pasta and corn to the dressing and toss until evenly coated.
Mix in cotija cheese, cilantro, jalapeño, and green onion.
Chill for 30 minutes before serving and garnish with extra cheese and cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
If salad becomes dry, add a splash of lime juice or a spoon of mayo before serving.
Best served chilled or at room temperature.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salads
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 340
Sugar: 4
Sodium: 420
Fat: 20
Saturated Fat: 6
Unsaturated Fat: 11
Trans Fat: 0
Carbohydrates: 33
Fiber: 3
Protein: 8
Cholesterol: 25