Street Corn Pasta Salad

Posted on February 12, 2026

Bright, creamy, and a little spicy — this summer-ready salad hits all the notes and is perfect for picnics, potlucks, or easy weeknight sides.

introduction

Street Corn Pasta Salad is a bright, tangy twist on classic Mexican street corn—think charred corn, creamy cotija, lime, and a chili-lime punch tossed with your favorite pasta. It’s refreshing, easy to make ahead, and snaps perfectly on a picnic blanket or next to grilled chicken.

For another take on a grilled-corn-forward pasta, check out this juicy street corn pasta salad for inspiration and serving ideas.

Why You’ll Love This Street Corn Pasta Salad

Bursting with bold flavors: charred corn, tangy cotija, and bright lime.
Fast to make: ready in about 20–30 minutes with pantry staples.
Great for meal prep: holds up chilled in the fridge for 2–3 days.
Crowd-pleasing and family-friendly: mild heat from jalapeño that you can dial up or down.
Versatile side or light main: pairs with grilled protein or stands on its own.

Ingredients Needed :

Pasta & Veggies

2 cups pasta (like rotini or penne)
1 cup roasted corn
1 jalapeño, diced

Cheese & Dressing

1/2 cup cotija cheese, crumbled
1 lime, juiced
1/4 cup chili-lime dressing

Seasoning & Garnish

Salt and pepper to taste
Fresh cilantro for garnish (optional)

If you want ideas for different pasta bases and protein add-ins, try this high-protein Italian pasta salad as a starting point for swapping ingredients.

Step-by-Step Instructions :

Cook the pasta according to package instructions. Drain and let cool.
In a large bowl, combine the cooled pasta, roasted corn, cotija cheese, jalapeño, and lime juice.
Drizzle with chili-lime dressing and toss to combine.
Season with salt and pepper to taste.
Garnish with fresh cilantro if desired.
Serve chilled or at room temperature.

Serving Suggestions Street Corn Pasta Salad

Serve alongside grilled chicken, shrimp, or steak for a full meal.
Stack it on a taco bar or use as a filling for a warm tortilla for a fun twist.
Bring to summer potlucks—it travels well and looks great on a buffet.
For pairing ideas with classic Italian-style pasta sides, see this perfect Italian pasta salad for complementary textures and flavor profiles.

Tips for SuccessStreet Corn Pasta Salad

Use slightly undercooked pasta: cook to just shy of al dente so it doesn’t get mushy when chilled.
Roast or char the corn: a quick char on a hot skillet or grill adds authentic smoky flavor.
Taste and adjust: cotija is salty, so add salt after you mix to avoid over-salting.
Chill to meld flavors: letting it rest 30–60 minutes improves the flavor meld.
Make it a meal: toss in black beans, grilled chicken, or shrimp for more protein — see ideas in this zesty tuna pasta salad for inspiration on hearty add-ins.

variation (if any)

Vegan swap: use a vegan cotija-style crumble or crumbled tofu and a vegan chili-lime dressing.
Smoky version: use charred poblano instead of jalapeño and smoked paprika in the dressing.
Creamier dressing: stir in 2–3 tbsp sour cream or Greek yogurt for a richer coat.
Add avocado: fold in diced avocado just before serving for creaminess.

FAQs

Q: Can I use frozen corn?
A: Yes—thaw and pat dry, then roast or sauté to get some color before adding.

Q: How long will this keep in the fridge?
A: Stored in an airtight container, it keeps 2–3 days. The pasta will soak up dressing over time, so add a splash of lime or extra dressing before serving if needed.

Q: Can I make this ahead for a party?
A: Absolutely. Make it a few hours ahead and chill; add fresh cilantro and any avocado right before serving.

Q: Is cotija required?
A: Cotija adds that salty, crumbly finish but feta is a good substitute if needed.

Conclusion

Ready to make this crowd-pleasing side? For more recipe variations and inspiration, check out this take on Mexican Street Corn Pasta Salad from Chelsea’s Messy Apron, another lively version at Kenna’s Cooks Street Corn Pasta Salad, and a Midwest twist in this Mexican Street Corn Pasta Salad from Midwest Foodie. Enjoy the bright flavors and easy prep—this one’s a keeper.