Street Corn Pasta Salad

Do you ever crave the smoky-sweet tang of street corn but want something heartier and easier to toss into a weeknight dinner? I remember standing over a pan of sizzling corn, laughing at my own attempt to not char every kernel, and thinking, “this would be perfect with pasta.” For beginner cooks, the idea of roasting corn, making a sauce, and assembling a salad can feel like a lot—but I promise this Street Corn Pasta Salad is forgiving, quick, and stress-free. If you can boil pasta and mix a bowl, you’ve got this.

A Quick Look at This Street Corn Pasta Salad Recipe

This Street Corn Pasta Salad combines roasted sweet corn and cotija cheese with a creamy, tangy lime dressing—two main ingredients that really define the dish. It’s comforting and filling, yet fresh enough to serve as a side or a light main, making it a great weeknight option. The recipe is fast to pull together, easy to scale, and beginner-friendly: no fancy techniques required. Keep reading to find simple steps, helpful tips, and flavor tweaks that make it worth your scroll.

Ingredients You’ll Need for Street Corn Pasta Salad

Below are the ingredients expanded with notes so you know what each does and how to handle them. Quantities are based on roughly 400 g (about 14 oz) of dry pasta.

Essentials

• 400 g pasta (elbow, penne, or short twists work best) — the pasta is the base and soaks up the flavors.
• 2 roasted corn cobs (about 2 cups kernels) — roasted or pan-seared for smoky-sweet flavor.
• 3 green onions, thinly sliced — bright oniony crunch.
• 1 shallot, finely minced — adds mild, sweet sharpness.
• 2 jalapeños, finely minced (remove seeds for less heat) — adds a gentle kick; adjust to taste.
• 1/2 cup cilantro, finely chopped — bright herb note; stems are fine minced.
• 1 cup cotija cheese, crumbled (plus extra for topping) — salty, crumbly finish that mimics street-corn tang.
• 1 cup sour cream — creamy tang for the dressing.
• 1/2 cup mayonnaise — adds silkiness and body to the dressing.
• 3 cloves garlic, minced — fresh garlic brightness.
• Juice and zest of 1 lime — key for freshness and acidity.
• 1 tsp smoked paprika — smoky depth.
• 1 tsp chili powder — mild heat and earthiness.
• 1 tsp salt and 1/2–1 tsp black pepper — adjust to taste.

Optional add-ons

• 1 cup halved cherry tomatoes — for extra juiciness and color.
• 1 small avocado, diced — creamy richness (add just before serving to avoid browning).
• 1/2 cup black beans, rinsed and drained — for protein and heft.
• 1 small red bell pepper, finely diced — sweet crunch and color.
• A drizzle of honey or agave (1 tsp) — if you like a touch more sweetness to balance the lime.
• Fresh scallions or extra cilantro for garnish.

Substitutions and shortcuts

• Cotija cheese: substitute feta or queso fresco if you can’t find cotija. Feta is saltier, so reduce added salt slightly.
• Sour cream + mayo: swap for plain Greek yogurt for a lighter dressing (use about 1 cup yogurt and 1/4 cup mayo or oil to keep creaminess).
• Roasted corn: use 2 cups frozen corn, thawed and pan-seared until charred, or canned corn (drain and pat dry) for convenience.
• Pasta: use whole wheat or gluten-free pasta to suit dietary needs—cook according to package instructions.
• Cilantro: if you dislike cilantro, use parsley or fresh basil for a different but pleasant herb profile.
• Jalapeño: use serrano for more heat or omit for a mild salad. You can also use a pinch of cayenne in the dressing instead.
• Make-ahead shortcut: roast the corn and cook the pasta earlier in the day and store separately in the fridge; assemble just before serving.

How to Make Street Corn Pasta Salad Step-by-Step

I’ll walk you through this exactly like I cook: relaxed, clear, and with little tips to avoid common beginner pitfalls.

Step 1 — Roast the corn (or sear it if you prefer)

1. Husk the corn and remove any silk. Pat dry with a towel.
2. Heat a large skillet over medium-high heat and add 1–2 tablespoons olive oil. I like to let the pan get hot so the corn gets a nice char.
3. Add the whole corn cobs to the pan. Cook for about 10–15 minutes, turning every 2–3 minutes so all sides get browned. You’re aiming for some golden-brown spots and a smoky aroma.
4. Alternatively, roast ears under a broiler or on a grill for 8–12 minutes, turning occasionally.
5. Once the corn is nicely roasted, let it cool until you can handle it. Use a sharp knife to slice the kernels off the cob by standing the cob upright on a cutting board and cutting downward—alternatively use a peeler for a super easy scrape.
6. Transfer kernels to a bowl and set aside. If any kernels have extra char, those are flavorful—leave them in.

Tip: If you’re short on time, use frozen corn that you quickly sear in the pan to get some color and smoky notes.

Step 2 — Cook the pasta

1. Bring a large pot of water to a rolling boil. Generously salt the water (about 1–2 tablespoons). Well-salted water seasons the pasta from the inside out.
2. Add your chosen 400 g of pasta and cook until just al dente (usually 1–2 minutes less than the package recommends).
3. Reserve 1/2 cup of the starchy cooking water in case you need to loosen the salad later.
4. Drain the pasta in a colander and immediately drizzle with 1 tablespoon olive oil and toss gently to prevent sticking. Spread on a baking sheet briefly to cool slightly if you’re worried about clumping.

Note: Slightly undercooking the pasta works well because the dressing and juices will soften it perfectly as everything cools.

Step 3 — Prep the fresh ingredients

1. Thinly slice the 3 green onions (white and green parts).
2. Finely mince the shallot—aim for small, even pieces so you get a mild onion flavor without large bites.
3. Mince the 3 garlic cloves finely or grate them on a microplane for an even, blended garlic flavor.
4. Finely mince the 2 jalapeños. If you prefer mild, remove the seeds and membranes first. Wash your hands after handling or use gloves.
5. Chop the 1/2 cup cilantro leaves roughly, discarding thick stems.
6. Crumble about 1 cup cotija cheese; set a little extra aside for topping.
7. Zest the lime carefully (only the green part) and then halve and juice it.

Tip: Keep a small bowl for each chopped item if you find mise en place helps you assemble quickly and cleanly.

Step 4 — Make the dressing

1. In a medium bowl, combine 1 cup sour cream and 1/2 cup mayonnaise.
2. Add the minced garlic, lime zest, and lime juice. Stir until smooth.
3. Add 1 tsp smoked paprika and 1 tsp chili powder for smokiness and mild heat.
4. Season with 1 tsp salt and 1/2–1 tsp black pepper. Taste and adjust: more lime if you want brighter acidity, or a pinch of sugar/honey if you want to tame sharpness.
5. If the dressing feels too thick, thin with a tablespoon of reserved pasta water or a bit of milk until it reaches your desired pourable consistency.

Note: This dressing keeps well in the fridge for a day or two—great for making ahead.

Step 5 — Assemble the salad

1. In a large mixing bowl, add the cooked pasta and roasted corn kernels.
2. Add the thinly sliced green onions, minced shallot, jalapeño, cilantro, and about 3/4 cup crumbled cotija.
3. Pour the dressing evenly over the ingredients. Use a large spoon or silicone spatula to fold everything gently but thoroughly—avoid smashing the pasta.
4. Taste and adjust: add more salt, pepper, lime, or a little extra smoked paprika if you want it bolder.
5. Top with the reserved cotija and a sprinkle of fresh cilantro or scallions for a final fresh pop.
6. Serve immediately at room temperature, or chill for 30 minutes if you prefer a colder pasta salad.

Tip: If chilling, give it a quick toss before serving because the dressing may tighten as it cools—add a splash of reserved pasta water if it feels dry.

Step 6 — Storage and make-ahead

1. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The salad will keep well, though the texture of the pasta may soften over time.
2. If you plan to serve later, keep the dressing separate and toss just before serving for the freshest texture.
3. Re-toss with a little olive oil or reserved pasta water when serving leftovers to revive the creaminess.

Common Mistakes to Avoid

Even simple recipes have a few traps that can trip beginners up. Here’s a quick overview to help you get great results first time.

Mistake 1: Overcooking the pasta

Overcooked pasta becomes mushy once it sits in the dressing. Always aim for al dente and remember the pasta will continue to soak up the dressing. If you accidentally overcook it, rinse under cold water to stop cooking and chill—this helps, but texture will still be softer than ideal.

Mistake 2: Skipping the char on the corn

A lot of the flavor in this recipe comes from the roasted or seared corn. Boiled or raw corn will taste sweeter but miss that smoky, slightly caramelized edge. Even a quick sear in a hot pan will add big flavor, so don’t skip this step if you can help it.

Mistake 3: Making the dressing too thick or too salty

Sour cream and cotija are both salty and tangy. Taste as you go, especially when adding salt. If the dressing is too thick, thin it with a little reserved pasta water, milk, or extra lime juice for brightness. Better to start with less salt and adjust after everything is combined.

Serving Suggestions for Street Corn Pasta Salad

This salad is wonderfully versatile—comforting enough for a main course but light enough to serve alongside a protein or a green salad. It works for picnics, potlucks, and cozy dinners alike.

With a simple grilled chicken or fish

Serve the salad next to a simply seasoned, pan-seared chicken breast or a piece of grilled fish for a complete, balanced meal. The creamy, tangy pasta complements mild proteins well.

As a colorful side at a barbecue

Bring it to a summer gathering as a bright alternative to heavy mayo-only salads. It pairs beautifully with grilled vegetables and burgers (meat or plant-based) and keeps well at room temperature for a short time.

In a bowl with extra beans or avocado

Turn it into a heartier vegetarian main by stirring in black beans, cubed avocado, or roasted sweet potatoes. Add a squeeze more lime for freshness and a sprinkle of extra cotija to finish.

Save

Conclusion

I love how this Street Corn Pasta Salad takes simple pantry staples and turns them into something comforting, bright, and a little bit special—without any fuss. If you’re looking for another take on the idea, I’ve found inspiration and tips from other cooks who play with similar flavors; Chelsea’s version leans into Mexican-style toppings and techniques, while Kenna’s offers a nice balance of textures and make-ahead ideas. For extra inspiration, check out Mexican Street Corn Pasta Salad – Chelsea’s Messy Apron and Street Corn Pasta Salad – Kenna’s Cooks. Now go make the salad—tweak it to your taste, and tell me how you like it.

FAQs About Street Corn Pasta Salad