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This Juicy Street Corn Pasta Salad is a sunny, flavor-packed side that turns simple pantry pasta into something special. If you love bold street flavors, you might also enjoy easy chicken street tacos for an easy weeknight pairing.
Why You’ll Love This Juicy Street Corn Pasta Salad
- Bright, tangy flavors inspired by Mexican street corn packed into a crowd-pleasing pasta salad.
- Quick to make and perfect for BBQs, potlucks, and easy weeknight dinners.
- Holds up well for meal prep — chills beautifully and stays creamy.
- Family-friendly: kids love the sweet corn and creamy dressing, adults love the spice.
- Easy to customize with proteins or extra veggies for a fuller meal.
Ingredients Needed :
Pasta & Veggies
- 8 oz. pasta
- 2 cups fresh corn (or canned/frozen)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1/4 cup fresh cilantro, chopped
Sauce & Extras
- 1/2 cup mayonnaise
- 1/4 cup lime juice
Spices & Seasoning
- 1 tsp chili powder
- Salt and pepper to taste
Step-by-Step Instructions :
- Cook the pasta according to package directions. Drain and let cool.
- In a large bowl, combine the cooked pasta, corn, red bell pepper, cherry tomatoes, red onion, and cilantro.
- In a separate bowl, mix together the mayonnaise, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Serving Suggestions Juicy Street Corn Pasta Salad
Serve chilled alongside grilled proteins, tacos, or as a vibrant picnic side. Try it with grilled chicken or shrimp for a full meal. For a lighter plate, scoop it on a bed of mixed greens and add a squeeze of extra lime.
You can also pair this salad with a contrasting seafood salad like the zesty tuna option for a seafood-forward spread: zesty tuna pasta salad.
Tips for Success Juicy Street Corn Pasta Salad
- Rinse pasta under cold water after draining to stop cooking and keep the salad cool for serving.
- If using frozen corn, thaw and drain well; if using fresh, char the corn lightly in a skillet for smoky depth.
- Taste and adjust acidity — add more lime if the salad needs brightness.
- Make it ahead: flavors meld after a few hours in the fridge, so this is great for prep.
- For a creamier dressing, swap half the mayo for Greek yogurt. For more texture, add cotija or feta.
For extra tips on keeping pasta salads perfectly saucy, check this guide to the perfect Italian pasta salad.
variation
- Add grilled chicken, shrimp, or black beans for protein.
- Make it spicy with a sliced jalapeño or a pinch of cayenne.
- Swap cilantro for fresh parsley or basil if you prefer.
FAQs
Q: Can I use frozen corn?
A: Yes — thaw and drain frozen corn before adding. You can quickly sauté it for extra flavor.
Q: How long will this salad keep in the fridge?
A: Stored in an airtight container, it will keep 3–4 days. Stir before serving; you may want to add a splash of lime or a little extra mayo if it looks dry.
Q: Can I make this dairy-free?
A: Yes — use a dairy-free mayo and skip any cheese additions to keep it dairy-free.
Q: Is this dish good warm or only cold?
A: It’s designed to be served chilled, but you can warm it briefly if you prefer — just note the texture changes once heated.
Ingredients
Pasta & Veggies
- 8 oz. pasta Any type of pasta can be used.
- 2 cups fresh corn Can use canned or frozen corn.
- 1 medium red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, diced
- 1/4 cup fresh cilantro, chopped Can substitute with parsley or basil.
Sauce & Extras
- 1/2 cup mayonnaise For a lighter option, swap half for Greek yogurt.
- 1/4 cup lime juice Adjust to taste for brightness.
Spices & Seasoning
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
Preparation
- Cook the pasta according to package directions. Drain and let cool.
- In a large bowl, combine the cooked pasta, corn, red bell pepper, cherry tomatoes, red onion, and cilantro.
Making the Dressing
- In a separate bowl, mix together the mayonnaise, lime juice, chili powder, salt, and pepper.
Combining
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
