Street Corn Pasta Salad

Street corn pasta salad brings together the zesty smoky flavors of traditional Mexican street corn and the satisfying bite of rotini pasta to create a bright and crowd-pleasing summer side. I make this whenever I want something unexpected at barbecues or potlucks and it always disappears fast.

When I first tried adding roasted corn to a pasta salad I was hooked by the combo of crisp sweet corn and chewy pasta. Since then I have found myself making this on every sunny weekend when fresh corn is in season.

Ingredients

• Corn on the cob: fresh sweet corn delivers extra crunch and flavor try to pick ears with tight bright green husks
• Rotini pasta: curly shapes hold the creamy dressing plus bits of corn and cheese
• Jalapeno: adds a fresh spicy note use more if you want extra heat
• Red onion: brings color and a gentle bite look for onions that feel heavy and firm without soft spots
• Butter: melted to roast the corn for a rich toasty taste choose good quality for best flavor
• Queso fresco: the classic crumbly cheese for Mexican street corn pick a block that smells fresh and milky
• Fresh parsley or cilantro: one for brightness the other for a more classic street corn flavor
• Garlic powder: helps carry the background flavor smoothly
• Salt and pepper: crucial for seasoning taste as you go for best results
• Tajin: adds a citrusy kick optional but highly recommended
• Mayonnaise and sour cream: the base of the creamy dressing be sure they are very fresh
• Olive oil: extra richness pick a mild variety that will not overpower
• Fresh lime: provides tang and zest choose limes that feel heavy for their size
• Chili powder and cumin: bring earthy smoky flavors to echo classic elote

Instructions

Roast the Corn:

Preheat your oven to 400 degrees. Arrange the shucked corn on a baking sheet and brush each ear with melted butter. Sprinkle with salt and pepper for seasoning. Roast for about 45 minutes turning the corn halfway through baking so it can caramelize evenly. Allow the roasted corn to cool then carefully slice the kernels from the cob and set them aside

Boil the Pasta:

Bring a large pot of salted water to a rolling boil. Add the rotini and cook according to package instructions until just al dente. Drain thoroughly and run the cooked pasta under cold water to stop the cooking and keep the noodles firm and springy

Mix the Salad Base:

Add the cooled pasta to a large mixing bowl. Top with your roasted corn kernels chopped jalapeno chopped red onion fresh parsley or cilantro and queso fresco. Sprinkle with a bit of salt pepper and extra garlic powder to season

Prepare the Dressing:

In a separate bowl whisk together mayonnaise sour cream olive oil juice and zest of one fresh lime chili powder cumin garlic powder salt and pepper. Make sure the mixture is creamy and smooth without lumps

Toss and Finish:

Pour the dressing over the pasta and veggies. Toss thoroughly using a large spoon to ensure every bit of pasta is coated and the veggies are evenly distributed. The salad can absorb the dressing as it sits so it is best served soon after mixing

Serve and Garnish:

Transfer the salad to your serving dish. If you like finish with a generous sprinkle of tajin for a tangy pop. Serve cool and enjoy the refreshing flavors

I am always happiest when cutting corn straight off the cob for this recipe the milky pop as you slice into each row reminds me of warm nights in my grandmother’s backyard where street corn was a family staple

Storage Tips

Street corn pasta salad keeps well in the refrigerator for up to three days. Store in an airtight container to keep the flavors fresh. If the salad seems dry after chilling just stir in a splash more mayo or sour cream before serving.

Ingredient Substitutions

Use grilled or frozen corn when fresh is unavailable. Feta cheese or cotija makes a good swap if you cannot find queso fresco. For a vegan version choose plant-based mayo and omit the cheese or use vegan crumbles.

Serving Suggestions

Serve as a barbecue side dish or main course for a light summer lunch. It pairs beautifully with grilled chicken burgers or tacos. If you feel like making it a bit fancier crumble on bacon or add avocado slices for richness.

Street Corn Origins

Inspired by the Mexican dish elote street corn salad is about bold flavor and vibrant gatherings. Traditionally elote is grilled corn coated with creamy sauce cheese lime and spices. Bringing these tastes to pasta salad bridges comfort food from two different cultures in one bowl.

Seasonal Adaptations

Try with grilled corn during the peak summer barbecue season. Toss in roasted bell peppers in late summer for even more color. Substitute parsley for cilantro in early spring for a milder green.

Success Stories

Friends often ask for the recipe after tasting this at summer parties. A neighbor once texted me just to say she used the last leftovers of this salad as a topping for nachos and it was a huge hit. It is always a reliable choice whenever you want an easy but unexpected side dish.

Freezer Meal Conversion

Though best fresh and cold you can freeze this pasta salad minus the dairy dressing and cheese. Portion the pasta and veggies into freezer containers then thaw and toss with fresh dressing and cheese when ready to serve. This method works if you want to prep ahead for a big event.

Stir up a batch for your next celebration and watch this irresistible fusion salad disappear from the table. It will become a summertime favorite in no time.

Common Recipe Questions

→ How do you roast the corn for this salad?

Brush the shucked corn with melted butter, season, and roast on a baking sheet at 400°F for 45 minutes, turning halfway through baking for even char and sweetness.

→ Can I use canned or frozen corn instead of fresh?

Yes, you can substitute with canned or frozen corn when fresh is unavailable. Sauté briefly in a skillet to mimic roasted flavor before adding to the salad.

→ What pasta shapes work best here?

Rotini is ideal because its spirals hold onto the creamy dressing, but penne or fusilli also let the mix-ins shine and capture plenty of sauce.

→ How far in advance can I make this dish?

Prepare up to one day ahead, keeping the dressing and chopped vegetables separate. Toss everything together just before serving for best texture.

→ Is this side best served cold or warm?

Serve chilled or at room temperature. The cool temperature enhances the flavors of the creamy dressing and fresh vegetables.

→ What can I use instead of queso fresco?

Crumbled feta or cotija cheese are great alternatives, offering a similar salty, crumbly texture if queso fresco is not available.