Juicy Street Corn Pasta Salad

Hey — if you love bold flavors that scream summer without making you work too hard, Juicy Street Corn Pasta Salad should be on your weekend roster. I first threw this together after a chaotic BBQ where someone forgot the main dish (true story), and the salad saved the day — and my reputation as “that person who brings something decent.” Expect sweet smoky corn, tangy lime, creamy mayo, and a little chili kick that keeps every bite interesting.

I’ll walk you through the whole thing, share my favorite tweaks, and give straight-up tips so your salad doesn’t turn sad in the fridge. Also, FYI I link to a similar spin later if you want a deeper Mexican street corn vibe.

Why You’ll Love This Recipe

• Big, bright flavor in every forkful — sweet corn, zippy lime, and smoky chili make this lively.
• Easy to pull together with pantry staples and a quick cook on the side.
• Crowd-pleaser for BBQs, potlucks, or lazy dinners when you want something impressive but not fussy.
• Versatile — serve warm, chilled, or at room temp and it still plays nice.
• Make-ahead friendly — it actually tastes better after a little chill time.

Ingredients You’ll Need

Here’s everything you’ll grab at the store. Stick to fresh corn if you can, but canned works in a pinch.

• 2 cups cooked pasta
• 2 cups fresh corn kernels (or canned corn)
• 1 red bell pepper, diced
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• Salt and pepper to taste

I keep these amounts as my baseline. They scale well if you want to double the batch for a crowd.

How to Make (Step-by-Step)

Method:

1. In a large bowl, combine the cooked pasta, corn, red bell pepper, red onion, and cilantro.

This is the fun part — everything colorful goes in the bowl. Use short pasta like rotini or farfalle so the dressing clings nicely.

2. In a separate small bowl, mix together the mayonnaise, lime juice, chili powder, salt, and pepper.

Whisk until smooth. Taste the dressing and add a pinch more lime if you want brightness or a bit more chili powder if you like it sassy. IMO — a little extra lime often wins.

3. Pour the dressing over the pasta salad and toss to combine.

Coat every noodle. Don’t be shy with the tossing. If the pasta looks dry, add a teaspoon of water or another splash of lime.

4. Chill in the refrigerator for at least 30 minutes before serving. Enjoy at BBQs or potlucks!

Chill time helps flavors marry. I sometimes leave it at room temp for 10 minutes before serving if the patio heat is real.

Pro Tips for the Best Results

• Use room-temperature mayo so the dressing blends smoothly.
• Don’t overcook the pasta. Cook to al dente so the salad stays firm after chilling.
• Char the corn on a hot skillet or grill for a smokier, more authentic street corn flavor.
• Drain canned corn well and pat dry to avoid watering down the dressing.
• Add lime zest for extra citrus aroma without extra liquid.
• Taste and adjust: seasoning changes with corn sweetness. Taste before chilling.
• Prep ahead: make the salad up to a day ahead. Add cilantro fresh right before serving for brightness.

Fun Variations & Topping Ideas

Variations:

• Veggie-forward: Add diced avocado and cucumber for a fresher twist.
• Protein boost: Toss in grilled chicken strips or drained black beans.
• Cheesy: Stir in crumbled cotija or feta for savory depth.
• Spicy: Mix in a diced jalapeño or a squirt of sriracha if you like heat.

Toppings:

• Fresh cilantro (obvious and essential for me).
• Lime wedges for guests to add extra zing.
• Toasted pepitas for crunch.
• A dusting of smoked paprika if you’re too lazy to char the corn but still want smoke notes.

Storing and Reheating

• Refrigerating: Store in an airtight container for up to 3 days. I prefer it within 48 hours for peak texture.
• Avoid freezer: This salad doesn’t freeze well. Mayo and corn both lose texture.
• Reheating: Serve cold or bring to room temp. If you want it warm, microwave a single serving for 20–30 seconds, then stir. Do not microwave a full container unless you like unevenly heated sadness.
• Reviving leftovers: If it dries out, add a teaspoon of olive oil or a splash of lime juice and toss to freshen.

Frequently Asked Questions (FAQ)

What pasta should I use?

Use short shapes like rotini, farfalle, or elbow macaroni. They trap the dressing and bits of corn. I use rotini most often because my kids like spirals and I like to win them over.

Can I use frozen corn?

Yes. Thaw and pat dry, then sauté briefly for a little caramelization. Frozen corn works, but I prefer fresh or canned when I’m in a hurry.

Is mayonnaise necessary?

You can swap mayo for Greek yogurt or a mix of yogurt and olive oil for a tangier, lighter option. The salad will taste different but still delicious.

How spicy is the salad?

Mild by default. The 1 teaspoon chili powder gives a gentle kick. Add chili flakes or cayenne for more heat.

Can I make this vegan?

Absolutely. Use vegan mayo and skip the cheese toppings. Add a bit of nutritional yeast for savory umami if you miss dairy.

Conclusion

This Juicy Street Corn Pasta Salad gives you the best of summer in a bowl: sweet charred corn, bright lime, creamy dressing, and that little chili whisper that keeps things interesting. I love how it scales for crowds and how small tweaks change the vibe—fancier with cotija, heartier with beans, or lighter with yogurt. Try it at your next BBQ and watch it disappear. If you want to explore a slightly different take with more Mexican street corn influence, check out this recipe: Mexican Street Corn Pasta Salad – Midwest Foodie.

Please drop a comment and rating if you make it — I live for the “I made it and it was awesome” messages. And if you want another fresh-salad idea that pairs well with this one, try my friendlier aubergine salad for contrast: amazing aubergine and tomato salad.