Let Me Tell You Why I Love This Street Corn Pasta Salad
Okay, so you know how sometimes you just sort of stumble onto a recipe that gets stuck in your head (and your weekly dinner rotation)? That’s what happened to me with this amazing street corn pasta salad recipe. First time I made it, it was basically because I forgot to buy lettuce for a regular salad and, well, there was a bag of frozen corn and some leftover pasta staring at me. My neighbor, Gloria, wandered in mid-chaos, saw what I was doing, and was like, “That looks... interesting?” Fast forward fifteen minutes and I caught her licking the spoon—true story. Ever since, it’s been a staple when I want to bring a little street food magic indoors (or, you know, to the backyard).
Oh, and if you’re reading this after a long day, please know: I’ve burnt the corn, overcooked the pasta, and spilled half the dressing on my dog at least once. Perfection is for robots, mate.
Why You'll Love It (According to My Family... and Me)
- I make this when I want our kitchen to smell like a summer fair (minus the sticky pavement and questionable balloon animals).
- My family goes crazy for this because it’s creamy, tangy, a little smoky, and, let’s be honest, it’s pasta. Who says no to that? (Plus it’s a sneaky way to get my kids to eat more corn—don’t tell them.)
- Sometimes, when I’m feeling fancy, I’ll serve it warm out of the bowl. Other times, I leave it in the fridge and it becomes even tastier the next day. Or maybe that’s just me—I think it tastes better once the flavors hang out together.
- I used to struggle with dry pasta salads, but this one’s always juicy. No more bland bites!
What You’ll Need (Substitute at Will!)
- 3 cups cooked pasta (elbow, rotini, or whatever’s lurking in your cupboard—my aunt swears by shells but I just use whatever’s on sale, honestly)
- 2 cups corn—grilled is best, but frozen or canned works too (I’ve even microwaved it in a pinch)
- ½ cup mayo (I sometimes swap half for Greek yogurt if I’m trying to be “good”)
- ⅓ cup sour cream (again, yogurt works, or skip it and just add more mayo—no big deal)
- ½ cup crumbled cotija or feta (Grandma only used cotija but feta is just fine and cheaper where I live)
- ¼ cup chopped cilantro (or flat-leaf parsley for cilantro-haters—I see you!)
- Juice of 1 lime, plus extra wedges for serving
- 1 clove garlic, minced (or, real talk, ½ teaspoon garlic powder if I’m out of fresh)
- ½ teaspoon smoked paprika (sometimes I use chili powder if I run out—they both work)
- Pinch of cayenne (optional, but I like a little kick)
- Salt and pepper to taste
How To Throw It Together (No Need to Stress)
- Cook your pasta—Just like normal, until it’s al dente. I usually add a handful of salt to the water. Drain and let it cool while you wrangle the rest of the ingredients. (Sometimes I rinse it if I’m in a hurry, even though Serious Eats says not to. Shh!)
- Char that corn! If you’ve got a grill or gas stove, toss the corn on there until you get some nice blackened bits. No grill? Just sauté it in a dry pan until it’s toasty. And, honestly, even plain canned corn is fine if you’re in a rush.
- Mix the dressing. In a big bowl, stir together the mayo, sour cream, lime juice, garlic, smoked paprika, cayenne, salt, and pepper. This is where I usually sneak a taste. Or two. For science.
- Combine. Dump your cooked pasta, charred corn, cotija, and chopped cilantro into the bowl with the dressing. Mix everything up. It might look a bit gloopy at first, but don’t worry—it evens out after a few turns.
- Chill if you have time. Pop it in the fridge for at least 30 mins if you can. If not, serve as is. (It’s honestly great either way.)
- Top with extra cheese, more cilantro, and lime wedges. Then stand back and watch it disappear.
Notes from the Trenches
- I once tried using those mini farfalle noodles, and they clumped together more than cousins at a family reunion—stick with short, twisty shapes if you can.
- I used to skip the lime because I thought it was unnecessary, but actually, it brightens everything up. Lesson learned!
- Don’t worry if the dressing seems thick; the pasta and corn soak it up after a little while.
Variations I’ve Tried (Some Good, Some...Not)
- Adding diced red bell pepper or jalapeño for crunch and color—big win with adults, not so much with the little ones.
- Swapping in vegan mayo and cheese works for my plant-based friends, though honestly, the texture’s a bit different.
- One time I tried mixing in chopped avocado, but it got all mushy by lunch. Maybe add it right before serving if you’re an avocado fan?
- If you want more protein, shredded rotisserie chicken is a lazy but effective add-in.
Equipment (But You Can Improvise)
- Large pot for pasta (or just use a saucepan and cook in batches; I’ve done it—don’t judge)
- Big mixing bowl (I once used a salad spinner bowl because I forgot to wash the real one; it worked fine)
- Grill pan or skillet for the corn, but a broiler works too if you lay the corn out flat
- Sharp knife and cutting board (or kitchen scissors, in a pinch—seriously!)
How to Store (Spoiler: It Rarely Lasts Long)
Store leftovers in an airtight container in the fridge. It’ll keep for about 2 days—though honestly, in my house it never lasts more than a day! If the pasta soaks up some of the dressing, just stir in a splash of milk or extra lime juice to loosen things up. Here’s a good read on keeping pasta salads fresh if you want to get technical about it.
Serving Suggestions (My Favorite Way...)
I usually serve it as a side with grilled chicken or burgers, but honestly, it’s hearty enough to be lunch all on its own. Sometimes I’ll toss a handful of crushed tortilla chips on top for crunch—my kids insist on doing it themselves, which means half ends up on the floor. That’s just life, right?
Pro Tips—Things I Learned the Hard Way
- Don’t skip cooling the pasta or you’ll end up with a hot, gluey mess. I once tried rushing this step and regretted it because the cheese just melted right into goo.
- Taste the dressing before tossing everything together. I’ve added too much cayenne before and had to double the mayo to fix it—oops.
- Actually, I find it works better if you gently fold in the cheese at the end so it doesn’t all clump up.
FAQ (Because Everyone Asks)
- Can I make this ahead? Yep! In fact, I think it tastes better the next day, though the pasta might soak up some of the dressing (just add a splash of milk or more lime juice).
- What if I don’t have cotija cheese? I get it—it’s not easy to find everywhere. Feta or even crumbled queso fresco works just fine. Or skip it if you’re dairy-free.
- Can you use gluten-free pasta? Absolutely. Just be careful not to overcook it, or it’ll go mushy. (Been there, done that!)
- Is there a way to make it spicier? For sure! Toss in some chopped jalapeños, a dash of hot sauce, or more cayenne. But go easy—the flavor sneaks up on you.
- Can I freeze this salad? I wouldn’t recommend it. The texture gets weird when thawed—kind of like soggy cardboard, honestly.
By the way, if you want to level up your grilling game, this guide to grilling corn from Serious Eats is spot-on. And if you’re a visual learner, check out this YouTube video on street corn salad—it’s where I got the idea to add smoked paprika.
Alright, I think that about covers it. If you’ve got questions (or if you accidentally drop your bowl like I did last summer—long story), leave a comment and let me know what worked for you. Or what didn’t. Happy cooking, friend!
Ingredients
- 3 cups cooked rotini pasta
- 2 cups corn kernels (fresh or frozen)
- ½ cup mayonnaise
- ¼ cup sour cream
- ½ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and diced
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
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1Cook the rotini pasta according to package instructions. Drain and rinse under cold water to cool.
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2In a large skillet over medium-high heat, char the corn kernels for 4-5 minutes until slightly browned. Remove from heat and let cool.
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3In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
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4Add the cooked pasta, charred corn, cotija cheese, cilantro, red onion, and jalapeño to the bowl. Toss until everything is well coated.
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5Chill the salad in the refrigerator for at least 30 minutes before serving. Garnish with extra cotija cheese and cilantro if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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