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Juicy street corn pasta salad served in a bowl with fresh toppings

Juicy Street Corn Pasta Salad

A delightful summer dish that combines the sweetness of corn with fresh vegetables and pasta, perfect for gatherings or a simple meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta Salad Ingredients
  • 8 oz pasta (e.g., rotini or farfalle)
  • 2 cups fresh corn (or canned/frozen) Use fresh corn for the best flavor.
  • 1 cup cherry tomatoes, halved
  • 1 cup bell peppers, diced
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup lime juice
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • 1 cup cotija cheese (optional) Add just before serving to keep it fresh.

Method
 

Preparation
  1. Cook pasta according to package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine cooked pasta, corn, cherry tomatoes, bell peppers, red onion, and cilantro.
  3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss to combine.
  5. If using, sprinkle cotija cheese on top.

Notes

Serve Juicy Street Corn Pasta Salad as a side dish at barbecues or picnics. It can also be enjoyed as a light main dish. Best served chilled or at room temperature. Store in an airtight container in the fridge for 3-4 days. Feel free to add other vegetables like avocado or cucumbers for extra crunch. Add diced jalapeños or a pinch of cayenne pepper for spiciness.