A vibrant, creamy pasta salad featuring charred corn, zesty lime, fresh cilantro, and a rich dressing—perfect for summer cookouts or easy meal prep.

Why You’ll Love This Recipe

• Bursting with smoky, sweet corn and citrusy lime

• Creamy texture without being heavy

• Refreshing and colorful—ideal for gatherings

• Easy to make and holds well for leftovers

• Flexible: vegetarian, with optional vegan adaptations

• Quick assembly in under 30 minutes

• Holds its texture thanks to al dente pasta

• Pairs beautifully with grilled proteins or stands alone

• Brightened with jalapeño or red onion if desired

• Balanced flavors: tangy, savory, creamy, and crisp

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salad:

• 16 ounces (about 4 cups cooked) small pasta (ditalini, rotini, bow‑tie, or elbow)

• 2 cups fresh or frozen corn kernels (grilled or sautéed until lightly charred)

• ½ cup chopped red bell pepper or red onion

• Optional: 1 jalapeño, seeded and finely chopped

• ½ cup chopped fresh cilantro

For the creamy dressing:

• ½ cup mayonnaise (or vegan mayo for dairy‑free version)

• ½ cup Mexican crema or sour cream (substitute vegan crema or coconut yogurt if needed)

• Juice of 1½ limes (about 3–4 tablespoons)

• 1 teaspoon garlic powder or 1 small clove minced garlic

• ½ teaspoon chili powder or a pinch of cayenne pepper

• ¾ teaspoon salt, plus more to taste

• Freshly ground black pepper, to taste

For assembly and optional garnish:

• Olive oil for tossing pasta to prevent sticking

• ½ cup crumbled cotija cheese or crumbled feta (omit or use vegan feta if desired)

• Lime zest or Tajín seasoning for extra flavor sprinkle

Directions

1. Cook pasta according to package instructions until al dente. Drain and toss with a bit of olive oil, then let cool.

2. While pasta cooks, sauté or grill corn kernels in a skillet with a little oil until slightly charred and fragrant. Let cool.

3. In a bowl, whisk together mayonnaise, crema (or substitutions), lime juice, garlic powder, chili powder, salt, and pepper into a smooth dressing.

4. In a large serving bowl, combine cooled pasta, charred corn, bell pepper or onion, jalapeño (if using), and cilantro.

5. Pour dressing over salad, reserving a bit for topping if desired. Toss gently until everything is evenly coated.

6. Fold in cotija or feta cheese if using. Taste and adjust salt, pepper, or lime juice as needed.

7. Chill for at least 10–15 minutes before serving to meld flavors—or serve immediately if preferred.

8. Garnish with extra cilantro, lime zest, or a sprinkle of Tajín or chili powder for visual appeal.

Servings And Timing

• Servings: about 6 to 8 side-dish portions

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Cooling / chill time: 10–15 minutes (optional)

• Total Time: ~30 minutes

Variations

• Use grilled or charred corn for more smokiness

• Swap mayo with vegan mayo or Greek yogurt for creaminess

• Add black beans or diced avocado for heartiness

• Use vegan cotija or omit cheese for dairy-free version

• Mix in diced cucumber or cherry tomatoes for added freshness

• Swap pasta with quinoa or couscous for a grain alternative

• Season with chipotle powder for smoky heat

• Add finely chopped scallions or diced red onion for bite

• Toss in diced grilled chicken, shrimp, or tofu for protein

• Garnish with toasted pepitas or tortilla strips for crunch

Storage/Reheating

• Store in an airtight container in the fridge for up to 3 days

• Stir before serving again; you can add a splash of dressing if it dries slightly

• Best served cold or lightly chilled—do not reheat

• Prepare components ahead (leave dressing and cheese separate) and toss before serving to maintain freshness

FAQs

Can I make this salad vegan?

Yes—use vegan mayonnaise, vegan crema or coconut yogurt, and omit or replace cotija cheese with vegan feta.

Can I use canned or frozen corn?

Absolutely. Frozen roasted corn or drained canned corn works well and gives similar flavor and texture.

Should pasta be rinsed after cooking?

Yes—rinse with cold water and toss with olive oil to prevent sticking and overcooking.

What pasta shape works best?

Small shapes like ditalini, bow‑tie, rotini, or elbows catch the dressing and mix‑ins best.

How can I make it spicy?

Add jalapeño, cayenne pepper, or chipotle powder to the dressing for extra heat.

Can I prep this ahead of time?

Yes—cook pasta and cool, and prepare dressing and grilled corn in advance. Toss together before serving.

Does the salad get soggy over time?

It holds nicely for a few days if stored well. Add a bit more dressing before serving if needed.

What’s the best way to garnish?

Sprinkle with crumbled cotija or feta, fresh cilantro, lime zest, or Tajín spice for brightness and color.

Can I add other veggies?

Yes—diced avocado, tomatoes, cucumbers, or beans work well for added freshness and nutrition.

Is this gluten‑free?

Yes, if you use gluten‑free pasta. Most other ingredients are naturally gluten‑free.

Conclusion

Creamy Street Corn Pasta Salad combines charred corn, zesty lime, and a luscious creamy dressing with al dente pasta for a lively, flavorful side dish. It’s incredibly versatile—adaptable to vegan, dairy-free, and gluten-free diets—and perfect for potlucks, picnics, or easy meal prep. Bright, tangy, and satisfying, it’s a creamy summer favorite everyone will love.

Print