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Juicy Street Corn Pasta Salad

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A bright and crunchy pasta salad that combines the smoky-sweet flavors of Mexican street corn with tender pasta and fresh vegetables.

Ingredients

  • 8 oz pasta (penne, rotini, or shells)
  • 1 cup fresh corn kernels (or canned/frozen, thawed)
  • 1 bell pepper, diced (any color)
  • 1/2 red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cilantro, chopped
  • 1/4 cup lime juice (about 2 limes)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional toppings: cotija cheese, diced avocado

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until just al dente. Drain and spread the pasta on a rimmed sheet pan in a single layer so it cools quickly and doesn’t clump.
  2. Prepare the corn: if using fresh, char the kernels in a hot skillet or over a grill for 3–5 minutes until lightly blistered and smoky. If using canned corn, drain well and pat dry; if using frozen, sauté over medium heat until heated through and a little golden. Let corn cool slightly.
  3. In a large mixing bowl, combine the cooled pasta, charred corn, diced bell pepper, finely diced red onion, halved cherry tomatoes, and chopped cilantro.
  4. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until the dressing emulsifies. Taste and adjust the acidity or seasoning — add more lime if you want extra brightness.
  5. Pour the dressing over the pasta-vegetable mixture and toss gently to coat everything evenly.
  6. Taste and adjust seasoning. If using cotija cheese, crumble and fold it in now; if using avocado, fold it in gently right before serving so it stays fresh.
  7. Serve the salad chilled or at room temperature.

Notes

Refrigerate leftovers in an airtight container for up to 3–4 days. The salad keeps well, but the pasta will absorb dressing over time. Add diced avocado right before serving leftover portions to avoid browning.

Find it online: https://www.wholesomeeasy.com/juicy-street-corn-pasta-salad-2/