Street Corn Pasta Salad (Easy & Addictive!)

Jump to Recipe Print Recipe

Fresh, bright, and zesty—street corn pasta salad always feels like a celebration. I remember trying it at a friend’s summer cookout, and I couldn’t stop eating it.

Big scoops of pasta, sweet, crunchy corn, and a creamy, spicy dressing made everyone smile. Now, I make it at home whenever I want a taste of summer.

This recipe mixes tender noodles, raw sweet corn, cheese, and creamy dressing in just minutes. Each bite brings a burst of lively flavor….Let’s start making this WOW recipe!

Why You’ll Love Street Corn Pasta Salad?

Every bite feels like summer on your spoon.
Creamy, tangy, and a little bit spicy.
Super quick recipe for busy, hungry days.
Fresh and zesty taste brightens any meal.

Ingredients You’ll Need

For the Salad

Elbow macaroni or Ditalini Pasta: These little pasta shapes hold the creamy dressing in every bite……I love elbows, it’s easy to eat!
Fresh Corn: Raw, sweet corn adds crisp and juicy pops throughout. If you can, pick ears of corn at a local farm or store for the best taste.
Red Onion: Chopped red onion brings a little crunch and a mild, sweet sharpness. It makes every spoonful exciting and colorful, too.
Cotija Cheese: Crumbled cotija cheese is salty, crumbly, and helps make the salad creamy with a hint of that special street corn flavor.
Fresh Cilantro: Fresh cilantro brings a bright, herby lift. It’s sprinkled at the end for a green sparkle and classic taste.

For the Dressing

Mayonnaise: This is the base for the dressing. It covers the pasta and veggies, making everything rich and smooth.
Cholula Hot Sauce: Adds heat and smoky tang without being too much. You can use more or less depending on how spicy you like your food.
Fresh Lime Juice: Fresh lime brings a tart twist and keeps the whole dish from being heavy. It’s squeezed right in for the best flavor.
Sugar: Just a touch adds balance and keeps the salad from being too sour or spicy. It’s small, but important.
Kosher Salt: Salt brings out all the flavors. You add part while the pasta cooks and part to season the salad at the end.
Red Chili Powder: Finishes the dressing with a little warm spice. Not too much, just enough to remind you of your favorite street food.
Ground Black Pepper: Gives the salad a little kick and earthiness. Always goes well with creamy dressings and corn.

Equipment You’ll Need

Large Mixing Bowl: Use a bowl big enough for all the pasta, corn, onions, and dressing. You’ll need space to toss everything together well.
Medium Saucepan: Boil the pasta here. Pick a pot big enough so the noodles don’t stick together while they cook.
Colander: The colander helps you drain and rinse your cooked pasta quickly so it stays perfect for the salad.
Sharp Knife: A good knife makes cutting the corn off the cob and dicing the onion quick and safe for little hands to help.
Cutting Board: Keep your hands safe and your ingredients tidy. A big board is best for all your chopping.
Tongs or Large Spoon: Use these to gently toss the salad so you don’t break the pasta or squash the corn.

How to Make Street Corn Pasta Salad?

Here’s a quick look: Just cook your pasta, chop your veggies, mix your dressing, and toss everything together for a true street corn treat!

Step 1: Cook pasta in salted water.

Boil a big pot of water and salt, add your pasta, and cook until tender. Drain and rinse pasta under cold water to stop it cooking.

Step 2: Prep the veggies and cheese.

Chop your red onion small, cut raw corn off the cob, and crumble your cotija cheese. Chop fresh cilantro into tiny bits and set aside.

Step 3: Make the dressing in a bowl.

Whisk mayonnaise, hot sauce, lime juice, sugar, salt, chili powder, and pepper together. Make sure it’s smooth and tastes bright and spicy.

Step 4: Toss salad together.

Add cooked pasta, corn, red onion, and most of the cotija cheese to the dressing. Use tongs to toss gently, coating everything well.

Step 5: Finish and serve.

Sprinkle with fresh cilantro and more cotija cheese. Taste for salt, then serve right away or chill in the fridge until ready.

Tips for the Best Street Corn Pasta Salad

Use the freshest corn: Fresh corn makes the bites pop and taste sweet. It works best if you buy right from a local farm stand.
Don’t overcook the pasta: Tender, not mushy, pasta is best. Run it under cold water after cooking to stop it from turning soft.
Adjust the heat: Add more or less hot sauce and chili powder to suit everyone’s taste. The dressing can be mild, medium, or full of kick.

Variations and Substitutions

Try different cheese: If you can’t find cotija cheese, use feta cheese for a crumbly, salty effect. It mixes in just as well and still tastes great.
Switch the pasta shape: Short pasta like elbow or rotini will also hold the dressing and taste fine—just use what you already have in your kitchen today.
Make it vegan: Swap mayonnaise for a plant-based version and pick a dairy-free cheese to get a creamy flavor without any dairy at all.

Make-Ahead and Storage Tips

Cool and cover to store: After making, chill the bowl in the fridge with a lid or plastic wrap so the pasta doesn’t dry out and stays fresh.
Good up to three days: Street corn pasta salad keeps its taste and crunch for three days in the fridge; just give it a stir before serving leftovers.
Don’t freeze: Frozen pasta salad goes mushy after thawing, so only store in the refrigerator for the best taste and texture every time.

Serving Ideas

Next to grilled chicken or burgers: This salad is the perfect side for grilled or barbecued meats at a picnic or fun summer cookout when you want extra flavor.
Pack for lunch: Spoon into a lunchbox and eat cold for a bright, fresh meal. It works well in a thermos or as a side for a sandwich.
For Taco night: Scoop it inside tacos or burritos, or serve beside spicy enchiladas for a cool, creamy bite with every spoon.

Frequently Asked Questions (FAQs)

Cotija is a crumbly, salty cheese. Feta is a similar substitute, but the flavor will be a bit different if you swap them out.

No, using fresh raw corn makes the salad taste crunchy and sweet. If you prefer, lightly steam or use canned or frozen corn instead.

Yes, you can make the salad up to one day ahead. Keep chilled and covered, and stir well before serving for the freshest flavor.

This salad can be gluten-free by using gluten-free pasta. All other listed ingredients are naturally gluten-free, so swap the noodles as needed.

You can add more Cholula hot sauce or chili powder, or cut the amounts for a gentle tingle instead.

Street Corn Pasta Salad

Tender pasta, raw sweet corn, red onion, and cotija cheese are tossed in a creamy, spicy lime and mayo dressing. Fast to make, this salad is perfect for picnics or dinner.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Pasta, Side Dish

Cuisine Mexican

Servings 8

Calories 310 kcal