Juicy Street Corn Pasta Salad
Summer in a bowl — that’s what Juicy Street Corn Pasta Salad feels like. This bright, comforting dish takes the smoky-sweet charm of street corn (elote) and pairs it with tender elbow macaroni for a pasta salad that’s juicy, colorful, and impossible to resist. Whether you’re using fresh ears from the farmer’s market or a pantry-friendly canned corn, this salad celebrates seasonal produce and easy, from-scratch flavors. If you love bold corn-forward dishes, you might enjoy a warm spin on the idea like Mexican Street Corn Soup, which leans into the same cozy, smoky spices in soup form.
Ingredients & Equipment
Ingredients
- 2 cups elbow macaroni
- 1 cup corn (fresh or canned)
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup feta cheese (optional)
- 1/4 cup olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste
Notes:
- Corn: Fresh corn (cut from the cob) gives the best texture and sweetness, but canned corn is an excellent shortcut. If using frozen, thaw and drain well.
- Feta: Optional, but its tangy creaminess plays beautifully with the lime and smoky corn. Substitute cotija for a more authentic elote feel.
- Lime: Fresh-squeezed lime juice is key for brightness—bottled will work in a pinch but won’t sing the same way.
Equipment (helpful tools)
- Large pot for boiling pasta
- Colander or fine-mesh strainer for draining
- Large mixing bowl
- Small bowl or jar for whisking dressing
- Cutting board and sharp knife
- Measuring cups and spoons
- Optional: grill or cast-iron skillet (for charring corn), baking tray (if roasting corn), blender (if you want a creamier dressing), thermometer (for checking grill temperature)
If you like the cozy, corn-centered comfort of casseroles, try this simple baked version for a warm side: classic creamy corn casserole.
Step-by-Step Instructions (with tips)
Cook the elbow macaroni according to package instructions; drain and cool.
- Tip: Salt the pasta water generously (it should taste like the sea) for the best-flavored pasta. Cook until just al dente — slightly firm to the bite — because the pasta will absorb some dressing as it rests.
- Variation: Rinse the drained pasta under cold water to stop cooking and cool it quickly if you’re serving the salad chilled that day.
In a large bowl, combine the cooked pasta, corn, bell pepper, cherry tomatoes, red onion, and cilantro.
- Tip: If using fresh corn, you can quickly char it for extra flavor. Grill the cobs over medium-high heat until they have color on all sides, then cut the kernels off the cob. For an easy indoor method, roast corn kernels on a baking tray at 450°F (230°C) for 8–12 minutes until lightly caramelized.
- Variation: Swap bell pepper colors—yellow and orange add a sweeter note, while green gives a fresh snap.
In a separate small bowl, whisk together olive oil, lime juice, salt, and pepper.
- Tip: To make a creamier elote-inspired dressing, whisk in 2–3 tablespoons mayonnaise or Greek yogurt. For a more authentic Mexican street corn flavor, add a pinch of smoked paprika or a dash of chili powder.
Pour the dressing over the pasta salad and toss to combine.
- Tip: Toss gently so the tomatoes don’t burst and make the salad watery. If you’re prepping ahead, hold off on dressing until closer to serving to keep ingredients bright and crisp.
If using, sprinkle feta cheese on top.
- Tip: Crumble the feta just before serving to keep its texture lively. If you’d prefer a saltier crumbly option, try cotija cheese or queso fresco.
Serve chilled or at room temperature.
- Tip: This salad is great straight from the fridge or perched on the picnic table. If serving chilled, let it sit 10–15 minutes at room temperature before serving so the flavors open up.
Serving and flavor tips sprinkled through the steps:
- Add heat: stir in finely chopped jalapeño or a pinch of cayenne if you like peppery heat.
- Herb switch: swap cilantro for fresh basil or parsley if cilantro isn’t your thing.
- Protein boost: fold in grilled chicken, black beans, or chickpeas for a heartier main-dish salad.
For a fresh contrast on the table, this pasta salad pairs well with crisp fruit-forward salads; try pairing it alongside a seasonal crisp like the Honeycrisp apple feta salad for a bright, textural complement.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Transfer the pasta salad to an airtight container and store in the fridge for up to 3–4 days. The texture of the pasta will soften over time and the tomatoes may release more juice, so gently toss before serving to redistribute dressing.
- Best practice: If you plan to keep leftovers particularly crisp, store the dressing separately and combine just before serving. Place delicate ingredients like feta and cilantro in a separate small container and add them at the end.
Freezing
- Not recommended: Because this salad contains fresh tomatoes and a vinaigrette-based dressing, freezing will change the texture—tomatoes become watery and pasta can become mushy upon thawing. If you want to freeze components, freeze cooked plain pasta separately (without dressing) and thaw in the fridge; add all other ingredients fresh when you’re ready to eat.
Make-ahead strategy
- 1–2 days ahead: Cook the pasta and char or roast the corn, then store both separately in the fridge. Chop vegetables and prepare the dressing in a jar; assemble the salad the day you serve.
- Day-of assembly: Toss everything together about 30 minutes before guests arrive so flavors meld but ingredients stay crisp.
Portioning advice
- Serving as a side: This recipe (2 cups dry elbow macaroni) typically serves 4–6 as a side dish.
- Serving as a main: For a main-course pasta salad with added beans or chicken, plan on 2–3 cups cooked salad per person; scale up the recipe accordingly.
How to Use / Serve This Dish
Pairings and serving ideas
- Grilled mains: Serve alongside grilled chicken, fish, or steak for a summer barbecue spread.
- Vegetarian meal: Add a scoop of black beans and a sprinkle of toasted pepitas for a satisfying vegetarian plate.
- Picnic-ready: This salad travels well for picnics and potlucks. Keep it chilled in a cooler and sit it out no longer than two hours in warm weather.
- Taco table upgrade: Spoon it into warm tortillas or serve as a bright side to fish tacos for a festive twist.
Creative variations
- Smoky charred version: Char the corn on the grill and add smoked paprika or chipotle powder to the dressing for a deeper smoky flavor.
- Creamier elote twist: Stir in mayonnaise, Greek yogurt, or a bit of sour cream to the olive oil and lime base for a creamier, street-corn–style dressing.
- Mediterranean spin: Swap cilantro for parsley and lime for lemon, and add olives and cucumber for a Mediterranean-inspired version.
- Crunch factor: Toss in roasted pepitas, sunflower seeds, or toasted corn nuts for texture.
Presentation tips
- Serve in a large shallow bowl to showcase the colorful vegetables.
- Garnish with extra cilantro sprigs, lime wedges, and a dusting of chili powder or paprika for visual appeal.
FAQ
Q: Can I use frozen corn in this Juicy Street Corn Pasta Salad?
A: Yes. Thaw and drain frozen corn before adding to the salad. For extra flavor, dry the kernels on a paper towel and quickly sauté or roast them for a touch of caramelization.
Q: How long will this pasta salad last in the fridge?
A: When stored in an airtight container, the salad will keep for about 3–4 days. Flavors will continue to meld, but textures (especially tomatoes) may soften over time. For best texture, store dressing separately and add it before serving.
Q: What can I substitute for feta cheese?
A: Good substitutes include cotija (for a Mexican street corn vibe), queso fresco, or even crumbled goat cheese for tang. For a dairy-free option, omit the cheese and add toasted pepitas for richness and crunch.
Q: Is there a gluten-free option?
A: Swap the elbow macaroni for a gluten-free pasta made from rice, corn, or chickpeas. Cook according to package instructions and proceed as directed. Note that chickpea pasta can be more delicate—handle gently.
Conclusion
Juicy Street Corn Pasta Salad is a sunny, satisfying recipe that captures the playful charm of elote while staying simple enough for weeknight cooking or weekend potlucks. The mix of charred-sweet corn, bright lime dressing, crisp veggies, and optional crumbly cheese makes every bite interesting — and it’s easy to adapt based on what you have on hand. If you’re curious to explore other takes on the street-corn–meets-pasta idea, check out this flavorful Mexican Street Corn Pasta Salad – Midwest Foodie, this approachable Street Corn Pasta Salad – Kenna’s Cooks, or this bold Elote Pasta Salad Recipe (Mexican Inspired Street Corn) – Grilled … for inspiration. Give this Juicy Street Corn Pasta Salad a try, tweak it to your taste, and share it with friends — it’s the kind of recipe that invites company and always comes back for seconds.
Juicy Street Corn Pasta Salad
Ingredients
Pasta and Vegetables
- 2 cups elbow macaroni Dry pasta, cooked al dente
- 1 cup corn Fresh or canned (drained if canned)
- 1 each bell pepper, diced Any color bell pepper
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ½ cup cilantro, chopped Can be substituted with basil or parsley
- ½ cup feta cheese Optional, for added creaminess
Dressing
- ¼ cup olive oil
- 2 tablespoons lime juice Fresh-squeezed for the best flavor
- to taste salt and pepper
Instructions
Cooking the Pasta
- Cook the elbow macaroni according to package instructions; drain and cool.
- Tip: Salt the pasta water generously for the best-flavored pasta and cook until just al dente.
Combining Ingredients
- In a large bowl, combine the cooked pasta, corn, bell pepper, cherry tomatoes, red onion, and cilantro.
- Tip: Char fresh corn for extra flavor if desired.
Preparing the Dressing
- In a separate small bowl, whisk together olive oil, lime juice, salt, and pepper.
- Tip: For a creamier dressing, whisk in mayonnaise or Greek yogurt.
Assembling the Salad
- Pour the dressing over the pasta salad and toss to combine.
- If using, sprinkle feta cheese on top just before serving.
Serving
- Serve chilled or at room temperature.
- Tip: Allow it to sit at room temperature for 10–15 minutes before serving to enhance flavors.
