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Juicy Street Corn Pasta Salad

A refreshing summer dish that combines the delightful flavors of street corn with pasta. Easy to make and perfect for gatherings!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 6 servings

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (your choice, fusilli recommended) Any pasta shape works, but fusilli adds a nice twist.
  • 2 cups corn kernels Fresh, canned, or frozen—whatever works for you!
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced red onion
  • 1 medium bell pepper, chopped Use red, yellow, or green for color.
  • 1/4 cup fresh cilantro, chopped Can substitute with parsley if needed.
Dressings and Toppings
  • 1/2 cup crumbled Cotija cheese Feta cheese can also be used.
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream Greek yogurt can also work.
  • 2 tbsp lime juice Use freshly squeezed for best flavor.
  • to taste salt and pepper
  • to taste chili powder Optional, for extra kick.

Method
 

Cooking the Pasta
  1. Boil a pot of salted water and cook your pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.
Sautéing Corn (Optional)
  1. In a skillet, sauté corn kernels over medium-high heat with a drizzle of olive oil until slightly charred for added flavor. Skip if short on time.
Making the Dressing
  1. Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a bowl until creamy and zesty.
Combining Ingredients
  1. In a large bowl, mix the cooked pasta, corn, cherry tomatoes, diced red onion, bell pepper, and cilantro. Pour the dressing over the top and toss gently until coated.
  2. Sprinkle Cotija cheese on top and mix gently once more.
Chilling and Serving
  1. Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
  2. Serve chilled as a side dish, or enjoy it as a light meal!

Notes

Customize with your favorite veggies or proteins like black beans or avocado. This salad can be made a day in advance.