Creamy Street Corn Pasta Salad

I mix together this Creamy Street Corn Pasta Salad when I want something vibrant, satisfying, and full of summertime flavors in one bowl. It’s packed with sweet corn, smoky spices, tangy lime, and tender pasta—all tossed together in a rich, zesty dressing that’s irresistible.

Why You’ll Love This Recipe

I love how it brings together the best of street corn—charred, cheesy, and flavorful—while adding pasta to make it hearty and shareable. It’s perfect for potlucks, barbecues, or casual dinners, and it comes together quickly with minimal effort, yet tastes like a celebration.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Elbow pasta or fusilli

• Fresh corn kernels (about 3–4 ears) or frozen

• Mayonnaise

• Sour cream or Greek yogurt

• Lime juice and zest

• Chili powder or smoked paprika

• Garlic powder

• Cotija or feta cheese, crumbled

• Fresh cilantro, chopped

• Green onions, sliced

• Salt and freshly ground pepper

• Optional: diced jalapeño, a drizzle of hot sauce

directions

1. I cook the pasta according to package instructions until al dente, then drain and rinse under cold water to cool it quickly.

2. I heat a skillet over medium-high heat and char the corn kernels until they develop golden spots, about 5–7 minutes—this brings out that street-style flavor.

3. In a large bowl, I whisk together mayonnaise, sour cream, lime juice and zest, chili powder, garlic powder, salt, and pepper until smooth and bright.

4. I add the cooled pasta and charred corn to the bowl and toss to coat everything evenly.

5. I fold in crumbled Cotija (or feta), chopped cilantro, and green onions.

6. If I want extra heat, I stir in diced jalapeño or drizzle hot sauce.

7. I refrigerate the salad for at least 30 minutes before serving to meld flavors, then taste and adjust seasoning before plating.

Servings and timing

• Servings: Makes about 6–8 servings as a side dish or 4 as a main.

• Prep time: ~15 minutes

• Cook time: ~10 minutes

• Chill time: Minimum 30 minutes

• Total time: ~55 minutes

Variations

• Vegan version: I swap mayo and sour cream for vegan alternatives and use nutritional yeast instead of cheese.

• Smokier flavor: I toss a strip of bacon or chopped smoky paprika-roasted pepper into the mix.

• Grilled corn: When I grill the corn on the cob instead of skillet-charing, the smoky flavor is deeper and richer.

• Tangy twist: I stir in a tablespoon of pickle juice for extra tang and brightness.

storage/reheating

I store leftovers airtight in the fridge for up to 3 days. Since the mayo-based dressing thickens when cold, I let the salad sit at room temperature for 10 minutes and give it a good stir before serving again. I don’t reheat—this salad is best cold.

FAQs

How do I char the corn evenly?

I spread the kernels in a single layer in a hot, dry skillet, shaking occasionally until golden spots appear. Avoid overcrowding for better char.

Can I use canned corn?

Yes—I drain the cans and pat the kernels dry, then toast them in the skillet to mimic fresh corn’s texture and flavor.

Is it okay to make this ahead of time?

I often make it the night before; chilling enhances the flavors, but I reserve extra cilantro and cheese to sprinkle on just before serving for freshness.

How can I reduce the calories?

I lighten the dressing with more Greek yogurt, use less cheese, and increase the ratio of vegetables to pasta.

Can I add protein to make it a meal?

Absolutely—grilled chicken, shrimp, black beans, or chickpeas all work beautifully and add substance if I want to serve it as a main.

Conclusion

I adore this Creamy Street Corn Pasta Salad—it’s colorful, flavor-packed, and perfect for summer gatherings or an easy dinner. The combination of chewy pasta, smoky corn, tangy dressing, and bright herbs makes it new favorite in my recipe box. I hope you find it as satisfying and fun to eat as I do!