Juicy Street Corn Pasta Salad blends crisp corn and colorful vegetables with creamy dressing. It tastes like summer and works well warm or cold. You can make it ahead and chill it. Use fresh, canned, or frozen corn based on what you have.

Table of Contents

Why make this recipe

This Juicy Street Corn Pasta Salad is bright, fresh, and fast to make. It mixes sweet corn, fresh veggies, and a tangy lime mayo dressing. You can bring it to a picnic, serve it at a BBQ, or enjoy it as a light meal. If you like easy pasta salads, also try this simple Caesar pasta salad for more ideas.

How to make Juicy Street Corn Pasta Salad

Cook the pasta until it is tender. Drain and let it cool.
If you use fresh corn, cook or grill it and cut the kernels off the cob. If you use canned or frozen, drain or thaw and pat dry.
In a large bowl, add the cooked pasta, corn, diced red bell pepper, halved cherry tomatoes, diced red onion, and chopped cilantro.
In a small bowl, stir together the mayonnaise, lime juice, chili powder, salt, and pepper.
Pour the dressing over the pasta and veggies. Toss gently until everything is coated.
Chill the salad for at least 30 minutes so the flavors blend.
Before serving, taste and add more salt, pepper, or lime if needed. For a fun shape, try campanelle or other short pasta; see a guide about shapes like campanelle for ideas: campanelle pasta tips.

Ingredients :

8 oz pasta (your choice), 2 cups fresh corn (or canned/ frozen corn), 1 red bell pepper, diced, 1 cup cherry tomatoes, halved, 1/4 cup red onion, diced, 1/4 cup cilantro, chopped, 1/4 cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon chili powder, Salt and pepper to taste

Directions :

Cook the pasta according to package instructions. Drain and let cool.
In a large bowl, combine the cooked pasta, corn, bell pepper, cherry tomatoes, red onion, and cilantro.
In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper.
Pour the dressing over the pasta salad and toss until everything is well mixed.
Chill in the refrigerator for at least 30 minutes before serving. Enjoy at summer BBQs or potlucks!

How to serve Juicy Street Corn Pasta Salad

Serve it cold or at room temperature. Put it in a big bowl for a party or pack it into small containers for lunch. Add a wedge of lime on the side. It pairs well with grilled meats, tacos, or simple green salads.

How to store Juicy Street Corn Pasta Salad

Keep the salad in an airtight container in the fridge. It will stay good for 3 to 4 days. Do not freeze the salad; mayonnaise and fresh veggies do not freeze well. Stir the salad again before serving if the dressing separates.

Tips to make Juicy Street Corn Pasta Salad

Cook pasta al dente so it holds its shape when chilled.
Cool the pasta fully before adding the dressing to avoid thinning it.
Taste the dressing and add more lime or chili powder to fit your preference.
Use fresh cilantro or parsley if you prefer a milder herb.

Variation

Add crumbled cotija or feta cheese for a salty bite.
Mix in black beans or diced avocado for more texture and protein.
Swap mayonnaise for Greek yogurt for a lighter dressing.
Grill the corn and bell pepper for a smoky flavor.

FAQs

Q: Can I use frozen corn?

A: Yes. Thaw and drain frozen corn well before adding to the salad.

Q: How long can I keep this salad?

A: Store in the fridge for 3 to 4 days in an airtight container.

Q: Can I make this salad ahead of time?

A: Yes. Make it a few hours or a day ahead. Chill it so the flavors mix well.

Q: Is this salad spicy?

A: It has a mild heat from the chili powder. Add more or less to match your taste.

Conclusion

For another take on the same idea with bold Mexican flavors, see Mexican Street Corn Pasta Salad on Midwest Foodie. If you want a different home cook version, check Street Corn Pasta Salad on Kenna’s Cooks.

Delicious Street Corn Pasta Salad with fresh ingredients

Juicy Street Corn Pasta Salad

A bright and fresh pasta salad with sweet corn, fresh vegetables, and a tangy lime mayo dressing, perfect for summer gatherings.

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Prep Time 15

Cook Time 10

Total Time 25

Servings 6 servings

Calories 250 kcal

Ingredients

Pasta and Vegetables

8 oz pasta (your choice) Cook pasta al dente to hold its shape.
2 cups fresh corn (or canned/frozen corn) If using fresh corn, cook or grill it first.
1 medium red bell pepper, diced Add for color and crunch.
1 cup cherry tomatoes, halved For sweetness and freshness.
1/4 cup red onion, diced
1/4 cup cilantro, chopped Use fresh cilantro or parsley.

Dressing

1/4 cup mayonnaise Can be swapped for Greek yogurt for a lighter option.
2 tablespoons lime juice Fresh lime juice preferred.
1 teaspoon chili powder Adjust to your taste for more or less heat.
to taste salt and pepper To enhance flavors.

Instructions

Preparation

Cook the pasta according to package instructions. Drain and let cool.
If using fresh corn, cook or grill it and cut the kernels off the cob. For canned or frozen corn, drain or thaw and pat dry.
In a large bowl, combine the cooked pasta, corn, diced red bell pepper, halved cherry tomatoes, diced red onion, and chopped cilantro.
In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper.
Pour the dressing over the pasta salad and toss gently until everything is well mixed.
Chill in the refrigerator for at least 30 minutes before serving.