Let Me Tell You About This Street Corn Pasta Salad

So, let me set the scene: last summer, I was knee-deep in grilled corn cobs, frantically searching for anything but the usual potato salad for our backyard BBQ. I mean, I do love a good potato salad, but sometimes your taste buds want to go on vacation, you know? (And truthfully, my cousin Steve claims he's allergic to mayonnaise, but I think he's just dramatic about gooey textures.) This Street Corn Pasta Salad with Chili Lime Dressing is what happened next—and now it's kind of the only thing people ask me to bring. And not to brag, but even my neighbor, who thinks cilantro is soap, goes back for seconds and just picks out the green bits.

Why You'll Love This (Or Why I Always Make It)

I make this when I want something that looks like you put in effort—but didn't actually make you sweat over the stove all day. My family goes completely bonkers for it because it’s got that sweet corn snap and just enough creamy tang to make you forget there’s not a lick of mayo in sight (take that, Steve). Also, it’s a serious crowd-pleaser. Sometimes, though, the hardest part is not eating half of it before it even gets to the table. (See, I’m not immune to temptation, either.)

What You’ll Need (And What You Can Swap)

300g (about 10 oz) short pasta—elbow, fusilli, or bowties. (I once used penne and, honestly, it was fine.)
3 ears corn, grilled or charred (or 2 cups frozen works if you’re in a pinch—but fresh is king, obviously)
1 bell pepper, diced (red is pretty, but green is cheaper around here)
½ small red onion, minced (sometimes I use shallots because my onion tolerance is low—too much and I cry, and not just from chopping)
½ cup cotija cheese, crumbled (or feta if cotija is nowhere to be found—my grandma swore by Panela, but you do you)
½ cup fresh cilantro, chopped (skip it if you must, but don’t tell me)
1 jalapeño, finely diced (optional, or swap for a sprinkle of chili flakes if you like less heat)
Chili Lime Dressing:
- 3 tablespoon mayonnaise (or Greek yogurt if you’re feeling virtuous)
- 2 tablespoon sour cream
- Juice of 2 limes (zest one if you’re feeling fancy)
- 1 teaspoon chili powder (or Tajín, which is my guilty pleasure)
- ½ teaspoon smoked paprika
- 1 clove garlic, grated (I sometimes just use a good pinch of garlic powder, sue me)
- Salt and pepper, to taste

How I Throw It Together

Cook the pasta: Boil it in salted water—don’t under-salt! Drain and rinse under cool water. (I know some people say never rinse pasta. Meh. Here, it keeps things from getting gummy. I learned the hard way.)
Char your corn: Grill the corn cobs until they’re just a little blackened in spots (I use a cast iron skillet when it’s raining—works a treat). Slice the kernels off when they’re cool. If you’re using frozen, dry-toast them in a pan for a bit until they get some color. (Here’s where I usually sneak a bite. Can’t help it.)
Make the dressing: Whisk together mayo, sour cream, lime juice (and zest if you remembered), chili powder, paprika, and garlic. Season with salt and pepper. Taste it—maybe add a bit more lime if you like it zingy, or chili if you’re feeling wild.
Mix everything: Toss the cooled pasta, corn, bell pepper, onion, cotija, jalapeño, and cilantro in a massive bowl. Pour over the dressing. Mix like you mean it.
Chill: (Or don’t. But it tastes better after an hour in the fridge, if you can wait. I usually can’t.)
Top with extra cheese and cilantro before serving. Snap a photo if you’re that way inclined—some people want proof they cooked.

Messy Notes (A.K.A. Real Talk)

The first time I made this, I forgot to salt the pasta water. Never again. That’s when you realize pasta is just a blank canvas, flavor-wise.
Lime juice can be fickle—sometimes you get a dry one. I keep an emergency bottle of the bottled stuff just in case. Not ideal, but it works.
If your dressing feels too thick, splash in a tablespoon of milk or water. Or tequila? (Kidding. Mostly.)

How I’ve Switched It Up (And What I’d Skip)

Avocado: I stirred some in once—super creamy, but it browns if you don’t eat it all fast.
Bacon: Incredible, but maybe a bit much for a salad meant to be the sidekick not the superhero.
Vegan version: Used vegan mayo, skipped the cheese. Honestly, not bad if you toss in extra lime and chili powder. But when I got lazy and tried using just bottled ranch, it tasted like, well, ranch. Wouldn’t recommend.

What You Need (And My MacGyver Moves)

A big mixing bowl (I’ve used a large roasting pan in a pinch)
Sharp knife for the corn (don’t have one? Use a serrated bread knife, worked fine for me once when all the others were dirty)
Whisk or fork for dressing (fork works if you don’t mind a mild arm workout)

Street Corn Pasta Salad with Chili Lime Dressing

Storing Leftovers (If You Have Any...)

Store in an airtight container in the fridge for up to 2 days, but honestly, in my house it never lasts more than a day! (The flavors do mingle more overnight. My personal opinion? Even tastier the next day, but some folks say it softens too much. To each their own.)

How We Serve It (And Why My Kids Love It)

I like to heap this up in a big bowl, sprinkle extra cotija on top, and serve with lime wedges (my son likes to squeeze so much lime you’d think he’s making lemonade). Sometimes we scoop it up with big tortilla chips—for some reason, everything tastes better when you can eat it with your hands. It’s also brilliant alongside grilled chicken or even as a packed lunch cold from the fridge. I have a friend who piles it into lettuce cups, but, eh, I prefer the real deal.

Lessons Learned (AKA Pro Tips I Wish I’d Known)

Let the pasta cool before adding dressing. I once tried rushing this step and regretted it because the dressing just vanished into the noodles, and I ended up with dry salad. Not my proudest moment.
If you’re using frozen corn, dry it first in a clean towel. Otherwise, your salad will be oddly wet (and nobody wants soggy pasta). Take it form me.

FAQ: Your Burning Questions (Literally, Sometimes)

Can I make this ahead of time?
Yup! Actually, I find it works better if it chills for at least an hour. Just toss again before serving, since the dressing can settle.
Is there a way to make it spicier?
Oh, absolutely—add more jalapeño or toss in a pinch of cayenne. Or use Tajín (here’s what I mean if you’ve never tried it).
What if I don’t eat dairy?
Use vegan mayo and either skip the cheese or try a plant-based crumble. I’ve done it—just up the lime and chili for more punch.
What’s the best pasta shape?
Honestly, whatever you’ve got. But the twisty ones hold dressing really well. Here’s a handy pasta shape chart if you want to geek out (sometimes I do).
Can I skip cilantro?
You can, but the flavor will change. Some people sub in parsley or just leave it out. It’s not a dealbreaker.
Do the leftovers get weird?
Not really. The pasta softens a touch, but it’s still pretty great on day two. After that, maybe not so much (unless you’re my husband, who’ll eat anything).

And one last thing—if you want more salad inspiration, Cookie + Kate always has bright ideas. I’m all about sharing the love (and the carbs). Well, time to go check on the dog who appears to have stolen my kitchen towel again. Good luck with the recipe, let me know how yours turns out (and send snacks, if you can)!

Street Corn Pasta Salad with Chili Lime Dressing