Corn on the Cob Pasta Salad

The sweet scent of corn grilling under the sun brings back memories of summer gatherings and family barbecues. This Corn on the Cob Pasta Salad is a delightful combination of textures and flavors, taking just about 30 minutes to prepare. It offers a refreshing taste that perfectly balances sweetness with a hint of spice, making it a versatile dish for any occasion.

This recipe is ideal for anyone looking to add a vibrant side dish to their meal. It’s perfect for summer picnics, potlucks, or even as a quick weekday dinner accompaniment. You can make it ahead of time—just store it in the refrigerator and enjoy the flavors melding together.

Why You’ll Love This Recipe

• The pasta provides a satisfying al dente texture that pairs beautifully with the fresh ingredients.
• Bursting cherry tomatoes add a juicy pop of flavor in each bite.
• It features easy preparation with a simple mix-and-toss technique.
• The refreshing dressing brings all the ingredients together with a creamy, tangy finish.

What You’ll Need

Gather these ingredients to make the salad.

For the Salad

• 8 ounces pasta, any shape
• 2 cups corn, fresh or frozen
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 1/2 cup cilantro, chopped

For the Dressing

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 teaspoon chili powder
• 1 lime, juiced
• Salt and pepper to taste

For Serving

• Cotija cheese, for garnish

Use Greek yogurt in place of sour cream for a lighter option.

Substitutions & Swaps

• Use any pasta shape you prefer.
• Basil can replace cilantro for a different flavor.
• Cotija cheese can be substituted with feta.
• Lime juice can be swapped for lemon juice.

How to Make It

Start with these simple steps for a delicious salad.

Cook

1. Cook the pasta: Bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain and let cool completely.

Combine

2. Combine salad ingredients: In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, and cilantro.

Mix

3. Mix dressing: In a separate bowl, mix together mayonnaise, sour cream, chili powder, lime juice, salt, and pepper until smooth.

Toss

4. Toss together: Pour the dressing over the pasta mixture and toss until well combined.

Serve

5. Serve: Serve chilled or at room temperature, garnished with Cotija cheese.

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, it affects the texture.
Reheat: not recommended; best served cold.

Tips for Best Results

• Use fresh corn when in season for the best flavor.
• Chill the salad for at least 30 minutes before serving to enhance the flavors.
• Adjust lime juice and chili powder according to your spice preference.
• Garnish just before serving to keep the cheese fresh.

Serving Suggestions

• Pair with grilled chicken for a complete meal.
• Serve alongside spicy dishes to balance the heat.
• Bring to summer potlucks or barbecues for a crowd-pleasing side.