Juicy Street Corn Pasta Salad Recipe

Juicy Street Corn Pasta Salad is a fresh, tangy pasta salad inspired by Mexican street corn – grilled sweet corn, creamy tangy dressing, sharp cotija or feta, herbs, and short pasta come together for a bright, crowd-pleasing side or light main.

Juicy Street Corn Pasta Salad is a celebration of texture and flavor that’s perfect for summer cookouts, potlucks, or weeknight dinners. Juicy Street Corn Pasta Salad blends charred sweetness and creamy, zesty dressing, making it an easy dish to love.

Juicy Street Corn Pasta Salad shows up on tables when you need something colorful, quick, and satisfying.

What Makes This Recipe So Special

This dish balances smoky grilled corn and a lime-mayo-cotija dressing with al dente pasta and fresh herbs for a dish that keeps well and tastes better the next day. If you like variations such as Mexican street corn pasta salad, elote pasta salad, or grilled corn pasta salad, this recipe will fit right in. I’ve tuned the seasoning so the corn, pasta, and dressing sing together without any one element overwhelming the others.

Why this recipe will win you over

• Bright acidity from lime keeps every bite lively.
• Charred corn adds caramelized sweetness and a hint of smoke.
• Creamy dressing clings to pasta and kernels for consistent flavor in every forkful.
• Makes a large batch that travels well for picnics and potlucks.

Ingredients

• 12 ounces short pasta (penne, rotini, or shells)
• 4 ears fresh corn – husked (or 3 cups frozen corn, thawed)
• 1/2 cup mayonnaise
• 1/2 cup sour cream or Mexican crema
• 1/2 cup crumbled cotija or feta cheese
• 2 tablespoons lime juice (about 1 lime)
• 1 teaspoon lime zest
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• 1 small jalapeno – seeded and minced (optional)
• 1/2 teaspoon kosher salt – more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Equipment

• Large pot for pasta
• Grill pan or outdoor grill (or cast-iron skillet)
• Large mixing bowl
• Whisk and wooden spoon
• Cutting board and knife
• Measuring cups and spoons

Prep Notes

• If using frozen corn, spread it on a rimmed sheet and broil for 3-5 minutes to get some char. If using fresh corn, grill or char the ears over medium-high heat for 8-10 minutes, turning, until kernels are blistered.
• Reserve about 2 tablespoons of cotija for garnish.

Step 1 – Cook the pasta

• Boil: Bring a large pot of salted water to a boil. Cook 12 ounces of pasta until al dente, 8-10 minutes depending on shape.
• Drain and cool: Drain and rinse briefly under cold water to stop cooking and cool the pasta for salad texture. Set aside in a large bowl.

Step 2 – Char the corn

• Grill: Heat a grill or grill pan to medium-high. Brush 4 ears of corn with 2 tablespoons olive oil and grill 8-10 minutes, turning, until kernels are blistered and slightly blackened in spots.
• Cut kernels: Let cool slightly, then slice kernels off the cob with a sharp knife. If using frozen corn, broil or sauté until charred for 3-5 minutes.

Step 3 – Make the dressing

• Whisk: In a bowl combine 1/2 cup mayonnaise, 1/2 cup sour cream or crema, 2 tablespoons lime juice, 1 teaspoon lime zest, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until smooth.
• Adjust: Taste and adjust salt or lime juice as needed.

Step 4 – Combine everything

• Mix: Add the charred corn, cooked pasta, 1/2 cup crumbled cotija, 1/4 cup chopped cilantro, 1/4 cup green onions, and jalapeno if using into the bowl with pasta.
• Dress: Pour dressing over the mixture and toss gently so every kernel and pasta piece is coated.

Step 5 – Chill and finish

• Chill: Cover and refrigerate at least 30 minutes for flavors to meld – 2 hours is even better. This also helps the dressing cling to the pasta.
• Garnish: Before serving, sprinkle reserved cotija and an extra pinch of chili powder.

Tips from my kitchen

• Use room temperature corn when cutting kernels to avoid tearing the pasta from the cold dressing.
• For a lighter version use equal parts Greek yogurt and mayo.
• Add toasted pumpkin seeds or pepitas for crunch.
• If you love smoky flavor, stir in 1/4 teaspoon chipotle powder.
• To stretch this dish further, add 1 can drained black beans or 1 diced avocado just before serving.

Pro tip: For hands-on shortcuts like rotisserie chicken or quick toasted pepitas see my take on a rotisserie pasta that pairs beautifully – Creamy Rotisserie Chicken Broccoli Pasta.

Serving Suggestions

This salad shines as a side to grilled meats, tacos, or as a picnic main. You can also serve it:

• With grilled shrimp for a surf-and-turf picnic
• As a filling for lettuce wraps or tacos
• Alongside spicy pulled pork to balance heat

Storage

• Refrigerate in an airtight container up to 3-4 days. The texture softens slightly over time but flavor deepens.
• If storing longer, keep dressing separate and toss before serving.

Nutrition (per 1 cup serving – approximate)

• Calories: 310
• Fat: 18 g
• Carbohydrates: 29 g
• Protein: 7 g
• Fiber: 2 g
• Sodium: 420 mg

Food Safety

• Keep chilled below 40°F if serving outdoors – discard after 2 hours in the heat.
• Use fresh lime and refrigerated dairy to prevent spoilage.
• If you include avocado, add it just before serving to avoid browning.

Frequently Asked Questions

Regional Twist

If you like a southwestern spin, stir in 1/2 cup roasted poblano peppers and swap cilantro for chopped green chives. For a California twist, add diced avocado, roasted peppers, and a squeeze more lime.

Troubleshooting

• Salad too watery: Drain cooked pasta well and pat corn dry. Chill to firm up the dressing.
• Bland flavor: Increase lime juice and add a pinch more salt.
• Too spicy: Remove jalapeno seeds or omit chipotle.

Why home cooks keep coming back

This Juicy Street Corn Pasta Salad recipe is flexible, forgiving, and travel-friendly. It pairs well with many mains and satisfies a variety of palates – from those who love Mexican street corn to fans of classic pasta salads.

Conclusion

This Juicy Street Corn Pasta Salad brings smoky grilled corn, creamy lime dressing, and tender pasta into a reliable, show-stopping side that’s easy to scale for a crowd. It’s a winner for flavor balance and convenience – two key benefits that make it perfect for parties or weeknight dinners.

If you want a slightly different spin, check this related Mexican Street Corn Pasta Salad – Midwest Foodie for inspiration: Mexican Street Corn Pasta Salad – Midwest Foodie. Tried this recipe? Please leave a comment and a star rating below – and share it on Pinterest or Facebook. What variations did you try – more heat or more cheese? Let us know below!