introduction
Street Corn Pasta Salad is a bright, creamy, and slightly spicy pasta salad that channels all the bold flavors of Mexican street corn into an easy make-ahead dish. This salad is perfect for potlucks, weeknight dinners, or summer cookouts and balances smoky roasted corn, tangy cotija, and a zesty chili-lime finish. If you love hearty pasta dishes with a twist, you might also enjoy my take on crispy artichoke pasta for another pan-to-table favorite.
Why You’ll Love This Street Corn Pasta Salad:
- Bold, crowd-pleasing flavors that taste like summer in every bite
- Quick to assemble — ready in under 30 minutes if you use pre-cooked corn
- Great for meal prep; keeps well in the fridge for easy lunches
- Family-friendly with an easy jalapeño adjustment for milder heat
- Versatile as a side or light main when you add protein
Ingredients Needed :
Pasta
- 2 cups pasta (like rotini or penne)
Veggies & Cheese
- 1 cup roasted corn (fresh, frozen and thawed, or canned, drained)
- 1 jalapeño, diced (remove seeds for less heat)
- 1/2 cup cotija cheese, crumbled
Dressing & Seasoning
- 1 lime, juiced
- 1/4 cup chili-lime dressing
- Salt and pepper to taste
Garnish (optional)
- Fresh cilantro for garnish
Step-by-Step Instructions :
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooled pasta, roasted corn, cotija cheese, jalapeño, and lime juice.
- Drizzle with chili-lime dressing and toss to combine.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro if desired.
- Serve chilled or at room temperature.
Serving Suggestions Street Corn Pasta Salad
Serve this salad chilled as a zesty side for grilled meats, tacos, or as a potluck centerpiece. For a fun snack pairing, offer a crunchy option like coconut oil popcorn seasoned with lime zest while guests mingle. To make it a heartier main, add grilled chicken, shrimp, or black beans.
Tips for Success Street Corn Pasta Salad
- Roast the corn for extra depth: char it on a hot skillet or grill for smoky flavor.
- Cool the pasta completely before tossing so the dressing clings well and the salad doesn’t become watery.
- Adjust heat: remove seeds from the jalapeño for milder bites or swap for pickled jalapeños for tang.
- Use cotija or feta: both bring the salty, crumbly texture that makes the salad sing.
- Make ahead: toss everything (except cilantro) the night before and add garnish just before serving. For inspiration on quick, crispy pasta sides, compare textures with this crispy artichoke pasta recipe.
variation (if any)
- Southwest Style: Add a can of drained black beans and diced red bell pepper for more color and protein.
- Creamy Version: Fold in 1/3 cup sour cream or Greek yogurt to the dressing for added richness.
- Vegan Option: Replace cotija with crumbled firm tofu or a vegan feta and use a dairy-free chili-lime dressing.
- Charred Corn Swap: If fresh corn isn’t available, use thawed frozen corn and quickly char it in a hot skillet to boost flavor; for a contrasting texture idea, pair it with a meaty oven dish like baked corned beef and cabbage at a family-style meal.
FAQs
Q: How long will Street Corn Pasta Salad keep in the fridge?
A: Stored in an airtight container, it will keep 3–4 days. Toss before serving to redistribute dressing.
Q: Can I make this gluten-free?
A: Yes — swap in a gluten-free pasta and follow the recipe as written.
Q: Can I use canned corn?
A: Absolutely. Drain and pat it dry, then sauté quickly for a bit of char if you like.
Q: Is there a dairy-free option?
A: Yes. Use a vegan cotija substitute or crumbled tofu and a dairy-free dressing to keep the same tangy profile.
Street Corn Pasta Salad
Ingredients
Method
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooled pasta, roasted corn, cotija cheese, jalapeño, and lime juice.
- Drizzle with chili-lime dressing and toss to combine.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro if desired.
- Serve chilled or at room temperature.
