Juicy Street Corn Pasta Salad — A Seasonal Favorite
Juicy Street Corn Pasta Salad is a bright, comforting bowl of summer flavors that’s easy to make and perfect for gatherings, weeknight dinners, or meal prep. This dish balances tender pasta with sweet corn, crisp vegetables, tangy lime, and crumbly feta for a texture-forward experience that’s both hearty and refreshing. If you love the charred-sweet notes of street-style corn and crave a pasta salad that doesn’t rely on heavy mayo, you’ll find this recipe hits the sweet spot between homestyle comfort and vibrant seasonal flair. For a printable version and full recipe details, check the Juicy Street Corn Pasta Salad recipe page.
Why You’ll Love This Salad
This salad shines because of contrast: juicy, slightly charred corn vs. al dente pasta; creamy feta vs. zesty lime; and crisp red pepper and onion for bite. It’s flexible for summer produce — use fresh corn when it’s in peak season or pantry-friendly canned corn any time. It’s also a great crowd-pleaser that keeps well for lunches and potlucks, and you can adapt it easily for vegetarian, low-fat, or extra-protein versions.
Ingredients & Equipment
Ingredients
- 8 ounces pasta of your choice
- 2 cups fresh corn (or canned)
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 cup cilantro, chopped
- 1/2 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste
Notes
- Pasta: Choose shapes that hold dressing and veggies well — fusilli, rotini, shells, or farfalle are excellent choices. Whole wheat or gluten-free pasta work fine, just cook according to package times.
- Corn: Fresh corn cut from the cob gives the best texture and sweetness when lightly charred, but canned corn drains and rinses quickly for a fast weeknight version.
- Feta: Use firm, crumbly feta for texture. If you prefer a milder cheese, try crumbled queso fresco or a halal-certified soft cheese.
- Lime: Fresh lime juice brightens the whole salad — bottled lime juice won’t deliver the same freshness.
Helpful equipment
- Large pot for boiling pasta
- Large mixing bowl
- Skillet or grill pan for charring corn (optional)
- Strainer/colander
- Cutting board and sharp knife
- Measuring spoons
- Small bowl or jar for whisking the dressing
If you want to blend a smooth dressing or make a creamy version, a small blender or immersion blender is useful. A rimmed baking tray is handy if you decide to roast the corn in the oven.
Step-by-Step Instructions (with tips)
Cook the pasta according to the package instructions; drain and let cool.
- Tip: Salt the pasta water like the sea — it seasons the pasta itself and lifts the whole dish. Cook until just al dente since it will keep softening as it chills.
- Tip: Rinse briefly under cold water to stop cooking and cool the pasta quickly, especially on hot days. If you prefer a little extra flavor, toss the warm pasta with a teaspoon of olive oil to keep it from sticking.
Prepare the corn.
- Option A — Char on the stovetop or grill: Heat a skillet or grill pan over medium-high heat. Add a little oil and cook the corn kernels until golden and slightly charred, about 3–5 minutes. This adds the smoky note of street corn.
- Option B — Roast in the oven: Spread corn on a rimmed baking tray with a light drizzle of oil, roast at 425°F (220°C) for 10–12 minutes until browned.
- Option C — Quick and easy: Use drained canned corn and briefly sauté in a skillet for 2–3 minutes to warm and develop flavor.
- Tip: If you cut corn from the cob, run the back of a knife down the cobs to release the juice and some extra sweetness into the kernels.
In a large bowl, combine the corn, red bell pepper, red onion, cherry tomatoes, cilantro, and feta cheese.
- Tip: For milder onion flavor, soak the chopped red onion in cold water for 5–10 minutes and drain before adding. Pat ingredients dry to avoid watering down the dressing.
In a separate small bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Variation: For a creamier dressing, whisk in 2 tablespoons of plain yogurt or a tablespoon of tahini. If you want herb-forward flavor, add a teaspoon of minced garlic and a tablespoon of finely chopped parsley.
- Tip: Taste the dressing before adding to the salad — lime juice acidity can vary, and a calibrated dressing will make the whole dish pop.
Add the cooled pasta to the vegetable mixture, then pour the dressing over the salad and toss to combine.
- Tip: Toss gently to keep the feta from breaking down too much. If the salad seems dry, drizzle an extra teaspoon of olive oil or a splash of pasta cooking water to help coat everything.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
- Tip: This salad often tastes even better after a short chill, once the lime and olive oil have married with the corn and veggies. If you plan to serve later, refrigerate and add any extra herbs or feta just before serving.
Variation ideas
- Add protein: Stir in grilled halal chicken strips, spiced chickpeas, or canned beans for added substance.
- Make it spicy: Mix in a diced jalapeño or a pinch of smoked paprika or ground cayenne.
- Go creamy: For a richer salad, fold in 1/3 cup plain Greek yogurt or a creamy avocado-lime dressing inspired by a creamy pasta salad inspiration.
- Mix-ins: Swap cilantro for parsley or basil depending on your taste. Swap feta for cotija if you want a saltier, creamier crumbling cheese.
Kitchen tips
- Reserve a little pasta water before draining — a tablespoon or two can help bind the dressing if needed.
- If plating for a potluck, keep some chopped cilantro and extra feta on the side for garnish so the salad looks fresh.
- For best texture, avoid over-chilling; extended refrigeration can soften the pasta and dull the flavors. Serve within 1–2 days for peak brightness.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerate in an airtight container for up to 3 days. This salad is best enjoyed within 48–72 hours while vegetables remain fresh and feta retains its texture.
- If you know you’ll be storing it, keep a small container of extra dressing separate and add it just before serving to refresh the salad.
Freezing
- Freezing this salad is not recommended because fresh vegetables, tomatoes, and feta can become watery and grainy after thawing. If you want to prepare components ahead for freezing, freeze cooked pasta unseasoned and thaw in the refrigerator before assembling with fresh ingredients on the day of serving.
Make-ahead
- Make the roasted or charred corn up to 2 days ahead and refrigerate in a sealed container.
- Chop vegetables and store separately in airtight containers for up to 24 hours.
- Cook and chill pasta a day ahead; toss with a little oil and keep chilled in a sealed container. Combine everything and dress the salad shortly before serving for the freshest texture.
Portioning advice
- This recipe makes a lovely side for 4–6 people or a main for 2–3 when paired with bread or protein.
- For meal prep, portion into individual containers for 3–4 lunches. Add avocado or extra feta when serving to keep each portion vibrant.
How to Use / Serve This Dish
Serving ideas
- As a side: Serve chilled or at room temperature alongside grilled vegetables, roasted chicken, or a simple green salad.
- As a main: Bulk it up with cooked halal chicken, grilled shrimp, or a scoop of spiced chickpeas for a satisfying main dish.
- At parties: Serve in a large bowl with crusty bread or pita on the side so guests can scoop and create their own plates.
- For picnics: Pack the salad in a cooler and top with extra cilantro and lime wedges for a fresh finish.
Presentation tips
- Garnish with a handful of chopped cilantro, an extra crumble of feta, and lime wedges for color contrast.
- For an extra street-style touch, sprinkle a little smoked paprika or a mild chili powder on top before serving.
Creative variations
- Mediterranean twist: Swap cilantro for parsley and add kalamata olives and cucumber.
- Southwest twist: Add black beans, chopped avocado, and a teaspoon of cumin to the dressing.
- Herb-forward: Mix basil and mint into the salad for a bright, garden-fresh version.
For more pasta salad inspiration, you might enjoy a tangy, herb-packed option like the lemon basil parmesan pasta salad which brings a different citrus-herb profile to your table.
FAQ
Q: Can I use frozen corn?
A: Yes — frozen corn works well. Thaw and drain first, then sauté briefly to remove excess moisture and bring out sweetness. Frozen corn is a convenient, year-round option.
Q: How long will this pasta salad keep in the fridge?
A: Stored in an airtight container, the salad will keep well for 48–72 hours. Freshness is best during the first two days; after that, textures begin to soften and flavors can mellow.
Q: Can I make this dairy-free or vegan?
A: Absolutely. Omit the feta and replace with a dairy-free crumbly cheese or diced avocado for creaminess. You can also add a tablespoon of nutritional yeast to the dressing for a savory note.
Q: What’s the best way to reheat leftovers?
A: This salad is typically served chilled or at room temperature. If you’d like to enjoy a warm version, briefly warm the portion in a skillet and add fresh chopped tomatoes and cilantro after warming to keep the brightness.
Conclusion
Juicy Street Corn Pasta Salad offers a lovely balance of textures and flavors — sweet charred corn, crisp vegetables, bright lime, and savory feta — making it an ideal seasonal dish that’s both comforting and refreshing. It’s easy to adapt, quick to assemble, and friendly to meal prep, so you can enjoy the taste of summer any time. Give this recipe a try, share it with friends and family, and don’t forget to pass along your favorite variations. Happy cooking — and enjoy every juicy, flavorful bite!
Juicy Street Corn Pasta Salad
Ingredients
Pasta and Vegetables
- 8 ounces pasta of your choice Fusilli, rotini, shells, or farfalle are excellent choices.
- 2 cups fresh corn (or canned) Fresh corn cut from the cob gives the best texture.
- 1 each red bell pepper, diced Adds crunch and color.
- ½ cup red onion, finely chopped Soak in cold water for milder flavor if desired.
- 1 cup cherry tomatoes, halved Add sweetness and juiciness.
- 1 cup cilantro, chopped Can swap for parsley or basil.
- ½ cup feta cheese, crumbled Use firm, crumbly feta for texture.
Dressing
- 3 tablespoons olive oil Use extra if salad seems dry.
- 2 tablespoons lime juice Fresh lime juice brightens the whole salad.
- Salt and pepper to taste Season according to preference.
Instructions
Cooking Pasta
- Cook the pasta according to the package instructions; drain and let cool.
- Salt the pasta water like the sea. Cook until just al dente since it will keep softening as it chills.
- Rinse briefly under cold water to stop cooking and cool the pasta quickly.
Preparing Corn
- Option A — Char on the stovetop or grill: Heat a skillet or grill pan over medium-high heat. Add a little oil and cook the corn kernels until golden and slightly charred, about 3–5 minutes.
- Option B — Roast in the oven: Spread corn on a rimmed baking tray with a light drizzle of oil, roast at 425°F (220°C) for 10–12 minutes until browned.
- Option C — Quick and easy: Use drained canned corn and briefly sauté in a skillet for 2–3 minutes to warm and develop flavor.
- Run the back of a knife down the cobs to release juice into the kernels.
Mixing Salad
- In a large bowl, combine the corn, red bell pepper, red onion, cherry tomatoes, cilantro, and feta cheese.
- In a separate small bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Add the cooled pasta to the vegetable mixture, then pour the dressing over the salad and toss to combine.
Serving
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
