Street Corn Pasta Salad Recipe Easy and Perfect for Parties

There’s something about the smoky, creamy, and vibrant flavors of street corn that just screams summer. Now imagine all of that deliciousness tossed with tender pasta, fresh veggies, and a zesty dressing. That’s exactly what this Street Corn Pasta Salad brings to the table—literally! Whether you’re hosting a backyard BBQ, attending a potluck, or simply craving something fresh and fun, this salad is your perfect go-to.

This recipe was born out of my love for classic Mexican street corn, or “elote.” I wanted to create a dish that captured its essence but could serve a crowd easily. After a few test runs (and some very happy taste-testers), I landed on this irresistible mix of flavors and textures. Trust me, this one’s a keeper!

With its creamy dressing, pops of charred corn, and the perfect hint of lime, this Street Corn Pasta Salad is bound to steal the show at your next gathering. Ready to dig in?

Why You’ll Love This Recipe

This pasta salad isn’t just another side dish—it’s the one everyone will be asking about. Here’s why:

• Bold Flavors: Smoky, tangy, sweet, and creamy all in one bite.
• Perfect for Parties: This vibrant salad adds a pop of color and flavor to any spread.
• Easy to Make: Comes together in under 30 minutes with simple ingredients.
• Customizable: Easily tweak it to fit dietary preferences or what you have on hand.
• Make-Ahead Friendly: It tastes even better after sitting for a bit, making it perfect for gatherings.

What sets this recipe apart is the smoky charred corn paired with a creamy, tangy dressing that clings to every piece of pasta. It’s not just a salad—it’s a flavor-packed experience. Whether you’re serving it as a side or enjoying it as a main dish, this Street Corn Pasta Salad is guaranteed to be a hit.

What Ingredients You Will Need

This recipe uses simple, fresh ingredients that you can find at almost any grocery store. Here’s what you’ll need:

• For the Salad:
• 2 cups (200g) uncooked pasta (elbow, bowtie, or rotini work great)
• 2 cups (300g) fresh corn kernels (about 3 large ears of corn)
• 1 red bell pepper, diced
• 1 cup (150g) cherry tomatoes, halved
• 1/4 cup (30g) red onion, finely chopped
• 1/4 cup (30g) fresh cilantro, chopped
• 1/4 cup (30g) cotija cheese, crumbled (optional but highly recommended)
• For the Dressing:
• 1/3 cup (80g) mayonnaise
• 2 tablespoons (30ml) sour cream
• 2 tablespoons (30ml) lime juice (about 1 lime)
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Ingredient Notes: If fresh corn isn’t available, frozen or canned corn works too—just be sure to drain it well. For a dairy-free version, skip the cotija cheese or use a plant-based alternative.

Equipment Needed

Here’s what you’ll need to whip up this Street Corn Pasta Salad:

• A large pot for cooking the pasta
• A skillet or grill pan to char the corn
• A mixing bowl for the dressing
• A large salad bowl for combining everything
• Measuring cups and spoons
• A sharp knife and cutting board

If you don’t have a grill pan, a regular skillet will work just fine. Just make sure it’s hot enough to get those nice charred bits on the corn.

Preparation Method

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Char the Corn: Heat a skillet or grill pan over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred (about 5-7 minutes). Let cool slightly.
3. Prepare the Dressing: In a small mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Adjust seasoning to taste.
4. Combine the Salad: In a large salad bowl, toss the cooked pasta, charred corn, bell peppers, cherry tomatoes, and red onion. Pour the dressing over the top and mix until everything is evenly coated.
5. Add the Final Touches: Gently fold in the cilantro and cotija cheese. Give it one last toss to combine.
6. Chill and Serve: Cover the salad and refrigerate for at least 15-20 minutes to let the flavors meld. Serve cold or at room temperature.

Pro Tip: If making ahead, reserve a bit of the dressing to freshen up the salad before serving.

Cooking Tips & Techniques

• Don’t Overcook the Pasta: Al dente pasta holds up better in salads and doesn’t turn mushy.
• Char the Corn Properly: Make sure your skillet is hot enough to get that smoky flavor without overcooking the kernels.
• Customize the Heat: Add a pinch of cayenne pepper or diced jalapeños if you like a spicy kick.
• Let it Rest: This salad tastes even better after sitting for a little while, so don’t skip the chilling step.
• Keep it Fresh: Add the cilantro and cheese just before serving for the freshest flavor.

Variations & Adaptations

• Make it Vegan: Use vegan mayo and sour cream, and skip the cheese or use a plant-based alternative.
• Gluten-Free Option: Swap the pasta for gluten-free pasta or even quinoa.
• Protein Boost: Add grilled chicken, shrimp, or black beans for a heartier dish.
• Seasonal Twist: Add roasted zucchini or avocado chunks for a summery vibe.
• Cheese Swap: Try feta or shredded pepper jack for a different flavor profile.

I once added roasted poblanos to this salad, and it was a total game-changer—highly recommend trying it!

Serving & Storage Suggestions

This Street Corn Pasta Salad is best served cold or at room temperature. Here’s how to make the most of it:

• Serving: Garnish with extra cotija cheese and cilantro for a vibrant presentation. Serve alongside grilled meats, tacos, or as part of a potluck spread.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: This salad is best served cold, but if you’re reheating, do so gently in the microwave and refresh with a squeeze of lime.
• Flavor Development: The flavors deepen over time, so it’s even better the next day!

Nutritional Information & Benefits

This salad is as wholesome as it is tasty. Here’s a quick breakdown:

• Calories: Approximately 250-300 per serving
• Protein: Packed with nutrients from corn, pasta, and optional cheese.
• Vitamins: Loaded with Vitamin C, fiber, and antioxidants from the veggies.
• Diet-Friendly: Easily adaptable for gluten-free, vegetarian, or vegan diets.

The corn provides a natural sweetness, while the lime juice and spices add a zesty punch. It’s proof that comfort food can be nutritious too!

Conclusion

If you’re looking for a side dish that’s easy to make, full of flavor, and guaranteed to impress, this Street Corn Pasta Salad is the answer. It’s a vibrant, crowd-pleasing dish that you’ll want to make again and again. And the best part? It’s so versatile, you can tweak it to suit any occasion or dietary need.

I’d love to hear how this recipe turned out for you! Did you add your own twist? Share your thoughts in the comments below, or tag me on social media with your creations. Happy cooking!

FAQs

Can I use frozen corn instead of fresh?

Absolutely! Just thaw the frozen corn and pat it dry before charring it in the skillet.

What’s the best pasta for this salad?

Short pasta like elbow, bowtie, or rotini works best as it holds the dressing well.

Can I make this salad ahead of time?

Yes, this salad is perfect for making ahead. Just store it in the fridge and add the cilantro and cheese right before serving.

What can I use instead of cotija cheese?

Feta or shredded Parmesan are great substitutes. Or skip it altogether for a dairy-free option.

How do I make this salad spicier?

Add diced jalapeños, a pinch of cayenne pepper, or extra chili powder to the dressing.

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