Street Corn Pasta Salad Recipe

I have made a lot of pasta salads in my life. Some were forgettable. Some were fine but boring. This one is the one people actually ask me to bring again.

It started as a way to use up corn when it was piling up in my kitchen. I didn’t want another plain side dish, and I definitely didn’t want something heavy with bottled dressing. I wanted something bright, messy, creamy, a little spicy, and honestly fun to eat.

That is exactly what this is. It has the flavors of street corn, but turned into a big bowl situation that feeds everyone and somehow tastes even better after sitting for a bit.

I love how it feels casual. Nothing about it is fussy. You can eat it warm, cold, straight from the fridge at midnight. I’ve done all three.

Ingredients I Used for the Recipe

• 4 ounces cream cheese, softened – this makes the base rich and creamy without needing tons of mayo.
• 1/3 cup sour cream – adds tang and keeps the dressing from feeling too heavy.
• 2 tablespoons extra virgin olive oil – loosens everything and adds a smooth finish.
• 1 to 2 cloves garlic, grated – just enough bite to wake the whole salad up.
• 1 tablespoon chopped fresh chives – mild onion flavor that doesn’t overpower.
• Kosher salt and black pepper – essential for seasoning every layer.
• 3/4 cup crumbled cotija or feta cheese – salty, crumbly goodness that makes it taste like street corn.
• 1 pound short cut pasta – I like shapes that trap dressing like rotini or shells.
• 1 head romaine lettuce, shredded – adds crunch and keeps it from feeling too pasta heavy.
• 2 cups grilled or roasted corn – the star, slightly charred for that street corn vibe.
• 1/2 cup fresh basil, torn – brings unexpected freshness.
• 1/2 cup chopped cilantro – gives that classic street corn flavor.
• 1/2 cup spicy cheddar, cubed – creamy little pockets of heat.
• 1 avocado, chopped – soft texture that balances the charred corn.
• 4 tablespoons salted butter – used to make the chili butter that ties everything together.
• 2 teaspoons smoked paprika – adds smokiness without needing a grill.
• 2 tablespoons chili powder – brings warmth and color.
• Cayenne pepper to taste – for a little kick, or a lot if you’re feeling bold.
• 1/4 cup mayo or plain yogurt – mixed with lime for a tangy drizzle.
• 2 tablespoons lime juice – brightens the whole dish and keeps it from feeling heavy.

How to make Street Corn Pasta Salad?

Step 1 – Make the Creamy Base

I start right in the big bowl. Cream cheese, sour cream, olive oil, garlic, chives, salt, pepper. I mash and stir until it looks smooth-ish. It doesn’t have to be perfect.

Then I fold in the crumbled cheese. This is where it already starts smelling like something you want to eat with a spoon.

Step 2 – Cook the Pasta and Toss It Hot

Boil the pasta in salted water until just al dente. Drain it, but don’t rinse. Ever. That starch helps the dressing cling.

While the pasta is still hot, dump it straight into the bowl with the dressing. This is my favorite trick because the heat melts everything into a silky coating instead of a thick blob.

Step 3 – Add the Fresh Ingredients

Now comes the fun part. Toss in the lettuce, corn, basil, cilantro, cheddar cubes, and avocado.

I mix gently so the avocado stays in chunks. You want variety in every bite, not mush.

Step 4 – Make the Chili Butter

Melt the butter in a small pan until it smells toasty. Stir in chili powder, smoked paprika, cayenne, and a pinch of salt.

This takes about a minute. The spices bloom in the butter and suddenly it smells like something you’d order from a food truck.

Step 5 – Stir Together the Lime Drizzle

In a small bowl I mix mayo or yogurt with lime juice and a little salt. That’s it.

It should taste bright and tangy. If it makes your mouth water, you did it right.

Step 6 – Bring It All Together

Pour some of the chili butter over the pasta salad and toss lightly. Then drizzle the lime mixture over the top.

I don’t mix it completely. I like leaving ribbons of flavor so every bite is a little different.

What I’ve Learned After Making This Too Many Times

The corn matters more than you think. If it gets a little char on it, the whole salad tastes deeper and sweeter. If I don’t feel like grilling, I roast it in a hot pan until it pops and browns.

Also, don’t skip adding the pasta while it’s hot. I tried letting it cool once because I was distracted, and the salad just wasn’t the same. The dressing didn’t hug the noodles the way it should.

I used to mix everything perfectly before serving. Now I don’t. A slightly messy toss actually keeps the textures better and looks more inviting.

And yes, it really does taste better after sitting for 20 to 30 minutes. The flavors settle down and start talking to each other.

Tips

Use What You Have

This recipe is forgiving. No cotija? Use feta. No basil? Skip it. I’ve even made it with frozen corn in the middle of winter and it still worked.

Control the Heat

If you like things mild, go easy on the cayenne. If you like spice, add more. I sometimes add hot sauce when I want extra kick.

Don’t Overdress It

It might look like you need more sauce, but resist. The salad loosens as it sits, especially because of the corn and lime.

Serve It Warm or Cold

Warm feels comforting and rich. Cold feels fresh and picnic ready. I honestly can’t pick a favorite, so I switch depending on my mood.

Add Crunch at the End

If I want extra texture, I sprinkle crushed tortilla chips on top right before serving. Not traditional, but very good.

Why This Ends Up on My Table All Summer

This is one of those dishes that doesn’t feel like effort but tastes like you tried. That’s my favorite kind of cooking.

It works for backyard dinners, random weeknights, or when you need to bring something to share and don’t want to stress about it. It holds up. It travels well. People hover around it.

I like that it’s a little creamy, a little smoky, a little bright. Not one note. Not boring. Definitely not the usual pasta salad situation.

And every time I make it, I end up sneaking a bite straight from the bowl before it even hits the table. Just to check the seasoning, obviously.

That’s how I know it’s done.

Print Recipe

Street Corn Pasta Salad Recipe

Author: Kelsey Perez Cooking Method: Boiling, Grilling Cuisine: Mexican Courses: Salad, Side Dishes

Difficulty: easy Prep Time 15 mins Cook Time 15 mins Rest Time 5 mins Total Time 35 mins

Cooking Temp: 100  C Servings: 8 Estimated Cost: $ 18 Calories: 520

Best Season: Summer, Late Spring, Early Fall

Description

This spicy Mexican-style Street Corn Pasta Salad incorporates all the flavors of street corn into the creamiest corn-filled summer pasta salad. Sweet summertime corn, mixed with creamy dressing and tossed with pasta, grilled corn, spicy chili butter, and salty crumbled Mexican cotija cheese. It's quick to make and totally delicious, especially with extra lime mayo and chili butter. A quintessential summer pasta salad, serve this up at your next summer party, it's always delicious.

ingredients

Servings

Dressing

• 4 ounces cream cheese (at room temperature)
• ¹⁄₃ cup sour cream
• 2 tablespoons extra virgin olive oil
• 1-2 cloves garlic (grated)
• 1 tablespoon chopped fresh chives
• kosher salt and black pepper (to taste)
• ³⁄₄ cup crumbled cotija or feta cheese

Salad

• 1 pound short cut pasta (such as radiatore, rotini, or penne)
• 1 head romaine lettuce (shredded)
• 2 cups grilled or roasted corn (from 3-4 ears raw)
• ¹⁄₂ cup fresh basil leaves (torn)
• ¹⁄₂ cup fresh cilantro (chopped)
• ¹⁄₂ cup spicy cheddar cheese (cubed)
• 1 avocado (chopped)

Chili Butter

• 4 tablespoons salted butter
• 2 teaspoons smoked paprika
• 2 tablespoons chili powder
• ¹⁄₂-2 teaspoons cayenne pepper (to your taste)

Lime Mayo

• ¹⁄₄ cup mayo or yogurt
• 2 tablespoons lime juice (freshly squeezed)

Instructions

1. Make the Dressing

   Combine cream cheese, sour cream, olive oil, grated garlic, chopped chives, salt, and pepper in a large salad bowl. Stir in crumbled cotija or feta cheese until well mixed.
   Mark as complete

2. Cook the Pasta

   Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain well.
   Mark as complete

3. Combine Salad Base

   Immediately toss the hot drained pasta with the dressing in the salad bowl. Add shredded romaine, grilled corn, cubed cheddar, torn basil, chopped cilantro, and chopped avocado. Gently toss to combine.
   Mark as complete

4. Prepare Chili Butter

   In a small skillet over medium heat, melt butter until golden. Stir in smoked paprika, chili powder, cayenne pepper, and a pinch of salt. Cook for 1 minute, stirring constantly, then remove from heat.
   Mark as complete

5. Make Lime Mayo

   In a small bowl, mix mayo or yogurt with lime juice and a pinch of salt until smooth.
   Mark as complete

6. Serve

   Serve the pasta salad warm or chilled, topped with drizzles of chili butter and lime mayo. Garnish with extra fresh herbs if desired. Flavors develop and deepen as the salad sits.
   Mark as complete

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 520kcal

% Daily Value *

Total Fat 31gg48%

Saturated Fat 14gg70%

Trans Fat 0gg

Cholesterol 65mgmg22%

Sodium 480mgmg20%

Potassium 380mgmg11%

Total Carbohydrate 48gg16%

Dietary Fiber 5gg20%

Sugars 4gg

Protein 14gg29%

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Calcium 15% DV mg

Iron 10% DV mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it ahead: This salad tastes even better the next day! Store covered in the fridge and add fresh herbs just before serving.
• Adjust the heat: Start with 1/2 teaspoon cayenne and add more to taste. You can also omit it entirely for a mild version.
• Corn options: No grill? Roast corn in a 400°F oven for 15 minutes, or use thawed frozen corn for convenience.
• Cheese swap: Can't find cotija? Feta cheese is an excellent substitute with a similar salty, crumbly texture.
• Dairy-free option: Use dairy-free cream cheese, yogurt, and cheese alternatives to make this recipe plant-based friendly.

Keywords: street corn pasta salad, mexican pasta salad, summer pasta salad, corn salad, creamy pasta salad, grilled corn recipe, cotija cheese recipe, spicy pasta salad