Juicy, bright, and a little smoky — this Street Corn Pasta Salad blends the sunny flavors of Mexican street corn with a pasta-salad format that’s perfect for potlucks, weeknight dinners, or a picnic. I first made it on a hot summer night when I wanted all the charred-corn flavor of elote but didn’t want to stand at the grill. The result: crisp vegetables, tangy lime dressing, and a texture that stays lively even after chilling. For a lighter, fruity side to serve alongside it at brunch, I sometimes pair it with my cottage cheese fruit salad — the sweet and savory contrast is a crowd-pleaser.
Why you’ll love this dish
This salad hits a lot of marks: it’s quick to pull together, feeds a crowd, and balances creamy, citrusy, and smoky notes without being heavy. It’s great for warm-weather gatherings because it can be made ahead and served chilled or at room temperature. Families love it because the pasta keeps kids happy while the charred corn and lime dressing give adults the bold flavor they want. It’s also flexible: use canned or frozen corn to save time, or grill fresh corn when you want a real charred note.
How this recipe comes together
Overview: Cook pasta until just al dente and cool it so the salad stays firm. Char the corn for smoky depth, or warm canned/frozen corn as a shortcut. Chop the veggies, whisk a bright lime-olive oil dressing, then toss everything together and let the flavors relax for 20–30 minutes. Finish with cotija or creamy avocado just before serving to keep textures fresh.
What you’ll need
- 8 oz pasta (penne, rotini, or shells)
- 1 cup fresh corn kernels (or canned/frozen, thawed)
- 1 bell pepper, diced (any color)
- 1/2 red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro, chopped
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional toppings: cotija cheese, diced avocado
Notes and substitutions:
- Swap feta for cotija if you prefer a tangy Mediterranean touch.
- For gluten-free, use a GF pasta or swap for quinoa.
- If you want more heat, add a chopped jalapeño or a pinch of smoked paprika.
Step-by-step instructions
- Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until just al dente. Drain the pasta and spread it on a rimmed sheet pan so it cools quickly and stops cooking.
- Prepare the corn: if using fresh, char it on a hot skillet or on the grill for 3–5 minutes until you get light blistering and smoky spots. If using canned corn, drain and pat dry; if frozen, sauté until heated through. Let the corn cool slightly.
- In a large bowl, combine the cooled pasta, the corn, diced bell pepper, finely diced red onion, halved cherry tomatoes, and chopped cilantro. Toss to distribute evenly.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until the dressing emulsifies. Taste and adjust the acidity or seasoning — if it’s too sharp, add a touch more oil; if it needs brightness, add a splash more lime.
- Pour the dressing over the pasta and vegetables. Toss gently but thoroughly so everything gets coated.
- Taste and adjust the seasoning. Fold in crumbled cotija or diced avocado just before serving, depending on your preference.
- Serve the salad chilled or at room temperature — it holds its texture well either way.
How to plate and pair
Serve this salad in a shallow bowl so the colorful ingredients are visible. Sprinkle extra cotija and a lime wedge on the side for guests to add. It pairs beautifully with grilled proteins like chicken or shrimp, and it’s a fun side for tacos or burgers. For a creamy complement at a family meal, try serving it alongside a mild pasta like my take on cottage cheese pasta — the two together balance richness and brightness.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container and refrigerate within two hours of cooking. The salad keeps well for 3–4 days.
- Freezing: Not recommended. Freezing changes the texture of the pasta and fresh vegetables; avocados become watery, and tomatoes break down.
- Safety: Cool the pasta on a sheet pan to get it below room temperature faster, then get it into the fridge to minimize bacterial growth. If you add avocado, keep those portions separate and fold them in just before serving if you plan to store leftovers.
Pro chef tips
- Salt your pasta water generously — it’s the only chance to season the pasta itself.
- Don’t overcook the pasta; al dente holds up better in cold salads.
- Char the corn for real flavor. If you don’t have a grill, a hot cast-iron skillet does the job.
- Emulsify the dressing by whisking the lime and oil vigorously; it helps the dressing cling to the pasta.
- Add avocado or cotija at the last minute so textures remain distinct.
Creative twists
- Make it spicy: add diced jalapeño, a teaspoon of chipotle in adobo, or a swirl of hot sauce.
- Make it smoky Mediterranean: use feta and add kalamata olives and cucumber.
- For a protein boost: stir in black beans, grilled shrimp, or shredded rotisserie chicken.
- Go grain-free: swap the pasta for cooked quinoa or cauliflower rice for a lighter or gluten-free option.
- Vegan version: omit cotija and add toasted pepitas for crunch and a savory note.
Helpful answers
Q: How long does this take to make?
A: Active time is about 20–30 minutes (pasta boiling and veggie prep). If you char fresh corn, add another 5–10 minutes. Allow 20 minutes for flavors to meld if you can.
Q: Can I make this ahead of time?
A: Yes — make it a few hours ahead and chill. If making more than a day ahead, wait to add avocado and cheese until serving. Refrigerate within two hours.
Q: Is there a dairy-free or vegan option?
A: Absolutely. Skip the cotija and add toasted nuts or pepitas for savory richness. Use olive oil and lime as the dressing base — it’s naturally vegan.
Q: Can I use frozen or canned corn?
A: Yes. Canned corn should be well drained and patted dry; sauté frozen corn briefly to remove excess moisture. Fresh, charred corn gives the best flavor, but canned/frozen work fine for convenience.
Q: Will the avocado turn brown?
A: Avocado can oxidize. Add it right before serving and toss in lime juice to slow browning. Store leftover salad without avocado if you plan to keep it for several days.
Conclusion
If you love the flavors of elote but want something you can bring to a picnic or serve as a weeknight side, this Juicy Street Corn Pasta Salad delivers. For another take on street-corn-inspired pasta salads, see Midwest Foodie’s Mexican Street Corn Pasta Salad — it’s a great reference for variations and plating ideas.
Print
Juicy Street Corn Pasta Salad
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A vibrant pasta salad that combines the flavors of Mexican street corn with a tangy lime dressing, perfect for potlucks and warm-weather gatherings.
Ingredients
- 8 oz pasta (penne, rotini, or shells)
- 1 cup fresh corn kernels (or canned/frozen, thawed)
- 1 bell pepper, diced (any color)
- 1/2 red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro, chopped
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional toppings: cotija cheese, diced avocado
Instructions
- Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until just al dente. Drain and spread on a sheet pan to cool.
- If using fresh corn, char it on a hot skillet or grill for 3–5 minutes. If using canned corn, drain and pat dry; for frozen, sauté until heated through.
- In a large bowl, combine the cooled pasta, corn, diced bell pepper, red onion, cherry tomatoes, and cilantro. Toss to combine.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper until emulsified. Adjust seasoning to taste.
- Pour the dressing over the pasta and vegetables. Toss gently to coat.
- Fold in cotija or diced avocado just before serving.
- Serve chilled or at room temperature.
Notes
Add feta for a tangy twist. Use gluten-free pasta or quinoa for dietary restrictions. For added heat, incorporate chopped jalapeño or smoked paprika.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold Mix
- Cuisine: Mexican