If you’re craving a dish that bursts with vibrant flavors, delightful textures, and a sunny, festive vibe, this Street Corn Pasta Salad Recipe is absolutely for you. It takes the irresistible charm of classic street corn and transforms it into a creamy, zesty pasta salad that’s perfect for summer barbecues, weeknight dinners, or potluck parties. Every bite combines sweet, smoky corn with fresh herbs, tangy lime, a hint of chili, and crumbly Cotija cheese to create an unforgettable taste experience that will have you coming back for more.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a key role in building the flavors, textures, and colors that make this pasta salad truly shine. From the smoky grilled corn to the bright lime dressing, every component works together like a delicious symphony.
- 12 ounces of fusilli pasta: The twisted shape of fusilli holds onto the dressing and ingredients beautifully, making sure every forkful is flavorful.
- 4 ears of corn, husked: Fresh corn is the star here, giving sweetness and a satisfying crunch, especially when charred slightly for that hint of smokiness.
- 1 tablespoon of olive oil: Used to brush the corn before grilling, it helps develop those gorgeous charred bits and adds a subtle richness.
- 1 cup of cherry tomatoes, halved: These little bursts of juiciness add bright color and a refreshing contrast to the creamy dressing.
- 1/2 cup of red onion, finely chopped: Adds a mild bite and a lovely crunchy texture that complements the softness of pasta and corn.
- 1/4 cup of cilantro, chopped: Brings a fresh herbal note that lifts the entire dish with its citrusy undertones.
- 1/2 cup of Cotija cheese, crumbled: This salty, crumbly cheese adds an authentic Mexican flair and a beautiful tang that cuts through the creaminess.
- 1/2 cup of mayonnaise: Acts as the creamy base for the dressing, binding all ingredients together with lusciousness.
- 2 tablespoons of lime juice: Delivers a zesty punch that brightens the salad and balances the richness perfectly.
- 1 teaspoon of chili powder: Adds a subtle smoky heat that complements the grilled corn without overpowering the other flavors.
- Salt and pepper to taste: Essential for seasoning and enhancing the natural flavors of every ingredient.
How to Make Street Corn Pasta Salad Recipe
Step 1: Cook the Fusilli Pasta
Begin by cooking the fusilli pasta exactly according to the package directions. This ensures it has the perfect tender bite. Once done, drain and rinse the pasta under cold water to stop the cooking process and cool it down. This keeps it from becoming mushy and helps it blend beautifully with the other ingredients later.
Step 2: Grill the Corn
Preheat your grill or grill pan to medium-high heat and brush the corn with olive oil. This little step helps create those wonderful charred spots as you grill the corn, enhancing both flavor and texture. Turn the ears occasionally until they’re evenly charred in spots, about 10 minutes, then set aside to cool.
Step 3: Cut Off the Corn Kernels
Once your grilled corn is cool enough to handle, carefully slice the kernels off the cob. This grilled corn is the key ingredient that packs the Street Corn Pasta Salad Recipe with a smoky-sweet, slightly crunchy element you’ll love. Place these kernels into a large mixing bowl ready for assembling your salad.
Step 4: Mix the Veggies and Cheese
To the bowl with your grilled corn, add the cooled fusilli pasta, halved cherry tomatoes, finely chopped red onion, freshly chopped cilantro, and crumbly Cotija cheese. Each addition brings a burst of freshness, texture, and that wonderful tang that elevates the salad from ordinary to spectacular.
Step 5: Prepare the Dressing
In a small bowl, whisk together mayonnaise, lime juice, and chili powder until smooth and creamy. This dressing is what makes the Street Corn Pasta Salad Recipe so irresistible—creamy with a zesty kick and just the right touch of smoky heat. Season it with salt and pepper to taste to balance all the flavors perfectly.
Step 6: Combine the Salad With the Dressing
Pour the luscious dressing over the pasta and vegetable mixture. Gently toss everything together to ensure every bite is coated evenly with the creamy, tangy dressing. Take your time with this step — getting the flavors well combined is what turns this into a crave-worthy dish.
Step 7: Adjust the Seasoning
After tossing, taste the salad and adjust seasoning with extra salt, pepper, or lime juice if you want an extra pop. This final tweak can make your Street Corn Pasta Salad Recipe uniquely yours.
Step 8: Chill and Serve
Cover the salad and refrigerate it for at least 30 minutes. This resting time allows the flavors to meld and deepen, making the salad even more delicious once served. It’s well worth the wait!
How to Serve Street Corn Pasta Salad Recipe
Garnishes
Before serving, consider sprinkling a bit more fresh cilantro or crumbled Cotija cheese on top for an extra burst of freshness and visual appeal. A wedge of lime on the side also adds a touch of brightness for those who want a little more zing.
Side Dishes
This pasta salad pairs wonderfully with grilled chicken, fish tacos, or even served alongside a hearty burger. Its bright, creamy, smoky flavor profile makes it a versatile side that complements a vast array of meals, especially on warm days when you want something fresh and satisfying.
Creative Ways to Present
Serve the salad in a vibrant bowl or mason jars for individual portions at picnics or parties. You can also spoon it into crispy tortilla cups for a fun handheld appetizer. The colorful ingredients make it incredibly photogenic, so don’t forget to snap a pic before digging in!
Make Ahead and Storage
Storing Leftovers
This pasta salad keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen with time, making leftovers just as tasty, if not more so, the next day. Just give it a gentle stir before serving again.
Freezing
Due to the mayonnaise and fresh vegetables, freezing is not recommended for this Street Corn Pasta Salad Recipe as it may affect the texture and flavor negatively once thawed.
Reheating
This salad is best served cold or at room temperature; reheating is not necessary. If you want to bring it to room temp after fridge storage, just let it sit out for 15-20 minutes before serving.
FAQs
Can I use frozen corn instead of fresh ears?
Absolutely! While fresh corn grilled on the cob adds an unbeatable flavor, frozen corn can be a convenient substitute. Just thaw and sauté it with a little olive oil until lightly browned to bring out a similar smoky sweetness.
Is there a dairy-free option for this recipe?
Yes! You can swap out the Cotija cheese for a dairy-free alternative or omit it altogether. For the dressing, try using a vegan mayonnaise to keep the creaminess without dairy.
Can I make this recipe vegan?
Totally! Use vegan mayonnaise and omit or replace the Cotija cheese with a plant-based crumble. The fresh lime, chili powder, and grilled corn will still deliver fantastic flavor.
How spicy is this salad?
The chili powder adds a gentle warmth and smoky flavor—it’s not overly spicy, but you can adjust the amount to suit your palate. For milder tastes, reduce the chili powder or omit it entirely.
What is the best type of pasta to use?
Fusilli is ideal because its twists catch the dressing and bits of ingredients perfectly. However, you can also use rotini, penne, or any pasta shape you love or have on hand.
Final Thoughts
If you want a dish that’s bursting with culture, color, and flavor, this Street Corn Pasta Salad Recipe is a total winner. It’s a personal favorite of mine because it’s easy to make, keeps well, and brightens up any meal with its fresh and smoky twist. Next time you want to impress family or friends with something unique yet comforting, give this recipe a try — I promise it will become one of your go-to salads fast!
Print
Street Corn Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
This vibrant Street Corn Pasta Salad combines smoky grilled corn with al dente fusilli pasta, fresh cherry tomatoes, red onion, and tangy Cotija cheese. Tossed in a zesty lime and chili mayonnaise dressing and garnished with cilantro, this salad offers a delightful fusion of Mexican street corn flavors with a satisfying pasta salad twist. Perfect for summer cookouts or as a refreshing side dish.
Ingredients
Salad Ingredients
- 12 ounces of fusilli pasta
- 4 ears of corn, husked
- 1 cup of cherry tomatoes, halved
- 1/2 cup of red onion, finely chopped
- 1/4 cup of cilantro, chopped
- 1/2 cup of Cotija cheese, crumbled
For the Dressing
- 1 tablespoon of olive oil (for grilling corn)
- 1/2 cup of mayonnaise
- 2 tablespoons of lime juice
- 1 teaspoon of chili powder
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool completely.
- Grill the Corn: Preheat a grill or grill pan over medium-high heat. Brush the ears of corn lightly with olive oil. Place the corn on the grill and cook, turning occasionally, until the kernels are charred in spots, approximately 10 minutes. Remove and let cool.
- Remove Corn Kernels: Once the corn is cool enough to handle, carefully cut the kernels off the cob using a sharp knife. Transfer the kernels into a large mixing bowl.
- Combine Salad Ingredients: Add the cooled pasta, halved cherry tomatoes, finely chopped red onion, chopped cilantro, and crumbled Cotija cheese to the bowl with the corn kernels. Gently toss to combine.
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, lime juice, and chili powder until smooth. Season with salt and pepper to your taste preferences.
- Toss the Salad: Pour the prepared dressing over the pasta and corn mixture. Gently toss everything until the salad is evenly coated with the dressing.
- Adjust Seasoning: Taste the salad and add more salt, pepper, or lime juice if needed to balance the flavors.
- Chill and Serve: Cover the salad with a lid or plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a refreshing side dish.
Notes
- Grilling the corn adds a smoky flavor reminiscent of traditional Mexican street corn; if a grill is not available, roasting or pan-searing the corn kernels can be a suitable alternative.
- For a lighter version, use Greek yogurt in place of mayonnaise.
- This salad can be prepared a day ahead to enhance the flavor infusion.
- Consider adding a pinch of smoked paprika for extra depth in the dressing.
