Summer’s bounty makes me happiest in the kitchen, and Juicy Street Corn Pasta Salad feels like sunshine on a plate — sweet charred corn, bright lime, and tender pasta tossed with crisp vegetables. This salad brings the beloved flavors of elote (Mexican street corn) into a picnic-friendly pasta dish that’s easy to scale up for a crowd. It’s worth trying because it’s quick, forgiving, and hits sweet, savory, smoky, and tangy notes in every bite. If you want a recipe that’s perfect for BBQs, potlucks, or a simple weeknight meal, this Juicy Street Corn Pasta Salad is a keeper — and if you love exploring variations, check out this Juicy Street Corn Pasta Salad for another take on the idea.
Ingredients & Equipment
Ingredients
- 8 oz pasta (e.g., fusilli or penne)
- 2 cups fresh corn kernels (or canned corn, drained)
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced (any color)
- 1/2 red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 3 tbsp olive oil
- Salt and pepper to taste
- Optional: feta cheese for topping
Notes:
- Fresh corn is seasonal and gives the best texture and sweetness; if you’re using canned corn, drain and rinse to remove excess salt and canning liquid.
- Feta adds a creamy, salty contrast that echoes cotija-style flavors — use crumbled feta or skip if you prefer the classic elote tang without dairy.
Helpful tools
- Large pot for boiling pasta
- Large mixing bowl for tossing the salad
- Small bowl or jar for whisking the dressing
- Chef’s knife and cutting board
- Colander for draining pasta and corn
- Optional tools: baking tray and oven (for roasting corn), skillet or grill pan (for charring corn), blender or food processor (if you want a creamy dressing)
If you want to play with textures, a thermometer isn’t necessary here, but a baking tray or grill pan is nice for giving fresh corn that smoky, slightly blistered char that makes this salad sing. And if you like creamy dressings, a quick pulse in the blender will emulsify the lime and oil beautifully.
Step-by-Step Instructions (with tips)
Cook the pasta according to package instructions, then drain and rinse under cold water to cool.
- Tip: Salt the pasta water generously for flavor. Cook it al dente so it holds up when mixed with the veggies and dressing. Rinsing under cold water stops the cooking and helps the pasta chill quickly for serving. If you prefer a warm salad, skip the rinse and cool briefly with a few ice cubes instead.
Prepare the corn. If using fresh corn, you have options:
- Grilled or charred: Brush ears with a little oil and grill over medium-high heat, rotating until kernels are blistered (8–12 minutes). Cut kernels off the cob.
- Roasted: Spread kernels or whole cobs on a baking tray and roast at 425°F (220°C) for 10–15 minutes until browned in spots.
- Quick sauté: Toss kernels in a hot skillet with a little oil for 5–7 minutes to get some caramelization.
- Tip: Charred or roasted corn brings smoky depth, but sweet, raw kernels also work for a fresher crunch.
In a large bowl, combine the cooked pasta, corn, cherry tomatoes, bell peppers, red onion, and cilantro.
- Tip: Add the red onion sparingly if you’re sensitive to sharpness — soak diced onion in cold water for 5–10 minutes to mellow it before draining and adding.
In a small bowl or jar, whisk together the lime juice, olive oil, salt, and pepper. If you want a creamier dressing, add 2 tablespoons of plain yogurt or 1–2 tablespoons of mayonnaise, or pulse everything in a blender until smooth.
- Flavor idea: Add 1/2 tsp smoked paprika or a pinch of chili powder for a smoky heat; 1 tsp honey balances the lime if your corn is extra tart.
Pour the dressing over the salad and toss to coat evenly. Taste and adjust salt, pepper, or lime juice. If you’re making this ahead, toss lightly and add extra dressing just before serving to keep the pasta from soaking up too much.
If desired, sprinkle feta cheese on top before serving. Enjoy chilled or at room temperature.
- Tip: For a more authentic elote vibe, finish with a sprinkle of cotija cheese and a dusting of chili powder, or add a little minced garlic to the dressing for extra bite.
Variations and swaps
- Protein boost: Stir in grilled chicken, shrimp, or canned black beans for a heartier salad.
- Dairy-free: Skip feta and add toasted pepitas (pumpkin seeds) for crunch.
- Herb swap: Swap cilantro for fresh parsley or basil for a different herb profile.
- Creamy elote-style: Mix in a spoonful of sour cream or Greek yogurt with the lime and olive oil for a richer dressing.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Store the salad in an airtight container for up to 3–4 days. Keep any optional feta or creamy dressing separate if you want to retain texture; add just before serving.
- Tip: Because pasta absorbs dressing over time, you might want to keep a small extra dressing portion in a jar to refresh the salad just before eating.
Freezing
- I don’t recommend freezing this salad. Fresh vegetables and pasta change texture after freezing and thawing; corn can become mealy and the tomatoes will lose their structure. If you want to freeze components, freeze cooked corn separately (blanched first) and thaw to use later, but the assembled salad is best fresh.
Make-ahead
- Make the components a day in advance: cook and chill the pasta, char the corn, and chop the vegetables. Store them separately in airtight containers in the fridge and toss everything together with the dressing an hour before serving. This approach keeps textures bright and prevents sogginess.
Portioning advice
- This recipe with 8 oz of pasta serves about 3–4 as a main or 6 as a side. Double or triple for a party. Use shallow, wide containers for chilling to cool quickly if you’re preparing for a crowd.
How to Use / Serve This Dish
Serving ideas
- Picnic or potluck: Serve cold or at room temperature in a large bowl with extra lime wedges and crumbled feta on the side.
- Weeknight dinner: Add pan-seared shrimp or shredded rotisserie chicken for a fast, balanced meal.
- BBQ side: This salad is a bright foil to grilled meats — especially smoky barbecue ribs, chipotle chicken, or burgers.
Creative pairings
- Crunchy contrasts: Top with toasted pepitas or chopped toasted corn chips for extra texture.
- Bread pairing: Serve alongside warm crusty bread or corn tortillas to echo the corn flavor.
- Salad bar: Set out bowls of extras — chopped avocado, sliced radishes, pickled jalapeños, and extra cilantro — and let guests build their own serving.
If you like sweet-savory combinations, try pairing it with a fall-inspired salad like the Honeycrisp Apple Feta Salad for a menu that spans seasonal favorites.
FAQ
Q: Can I use frozen corn?
A: Yes. Thaw and drain frozen corn before using. For best flavor, sauté thawed corn in a hot skillet for 3–5 minutes to add caramelized flavor that mimics grilled corn.
Q: How long will this salad keep in the fridge?
A: Stored in an airtight container, it will last 3–4 days. Keep extra dressing and toppings like feta or avocado separate until just before serving to maintain freshness.
Q: Can I make this vegan?
A: Absolutely. Omit the feta (or use a vegan cheese alternative) and swap Greek yogurt or mayo in the dressing for a plant-based option like silken tofu blended with lime and oil.
Q: Any suggestions for a creamier dressing?
A: For a creamy elote-style dressing, whisk together 2 tbsp mayonnaise or Greek yogurt, lime juice, 1 tbsp olive oil, and a pinch of smoked paprika and salt. Blend for smoothness if desired.
Additional Tips and Flavor Boosters
- Acid balance: Lime juice brightens everything — taste and adjust so the acidity complements the sweetness of the corn.
- Spice: A little chili powder, cayenne, or Tajín sprinkled on top gives a pleasant kick and an authentic street-corn finish.
- Texture: To keep crunch, add delicate ingredients like chopped cucumber or radish just before serving.
- Presentation: Serve in a wide, shallow bowl so the colorful vegetables and corn show off — garnish with cilantro sprigs and lime wedges for a cheerful plate.
Conclusion
This Juicy Street Corn Pasta Salad is a celebration of seasonal corn and bright, approachable flavors — sweet kernels, lime-kissed dressing, and the fresh snap of peppers and tomatoes. It’s flexible enough to be a weeknight staple, a potluck hero, or a side that elevates any backyard barbecue. For more inspiration and alternate takes on elote-inspired pasta salads, I love this take from Mexican Street Corn Pasta Salad – Midwest Foodie, another version worth trying is available at Street Corn Pasta Salad – Kenna’s Cooks, and for a creamy elote twist, see Elote Inspired Pasta Salad – foodsofjane. Give this recipe a try, share it with friends, and enjoy the little moments of comfort that come from a bowl full of seasonal goodness.
Juicy Street Corn Pasta Salad
Ingredients
Pasta and Vegetables
- 8 oz pasta (e.g., fusilli or penne)
- 2 cups fresh corn kernels (or canned corn, drained) Fresh corn is seasonal for the best texture and sweetness.
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced (any color)
- ½ cup red onion, diced Soak in cold water to mellow flavor.
- ¼ cup fresh cilantro, chopped
Dressing
- 1 juice lime
- 3 tbsp olive oil
- to taste salt and pepper
- Optional feta cheese for topping Adds a creamy, salty contrast.
Instructions
Preparation
- Cook the pasta according to package instructions, then drain and rinse under cold water to cool.
- Prepare the corn: Grill, roast, or sauté it as desired for smoky flavor or keep it raw for freshness.
Mixing
- In a large bowl, combine the cooked pasta, corn, cherry tomatoes, bell peppers, red onion, and cilantro.
- In a small bowl or jar, whisk together lime juice, olive oil, salt, and pepper. For creaminess, add yogurt or mayo.
- Pour the dressing over the salad and toss to coat. Adjust seasoning as needed.
- Serve chilled or at room temperature, topped with feta if desired.
