Corn Pasta Salad – I still remember the first time I made Corn Pasta Salad. It was one of those “What do I have in the fridge?” moments. You know, when you stare at random ingredients and hope inspiration strikes. I had some leftover grilled corn, half a box of pasta, and a lime that was dangerously close to retirement. And let me tell you, it was like magic.
It took me straight back to summers growing up—BBQs with my family where someone always brought their signature pasta salad. Only this time, I wanted a twist. Something lighter, fresher, with a zing that made you go back for seconds. Adding cotija cheese and a creamy lime dressing did the trick. Now, it’s my go-to for potlucks or lazy weekends when I just want something that feels like summer.
Why You’ll Love This Corn Pasta Salad Recipe?
- Super Quick: Fifteen minutes, start to finish. Seriously, it’s that easy.
- Packed with Flavor: The combo of creamy dressing, sweet corn, and tangy lime? Absolute perfection.
- Versatile: Serve it as a side dish or add grilled chicken or shrimp to make it a meal.
- Make-Ahead Friendly: It’s even better after a couple of hours in the fridge.
- Crowd-Pleaser: Trust me, this salad disappears fast at gatherings.
Ingredient Notes:
The magic of this dish is how simple ingredients come together so beautifully.
- Ditalini Pasta: These little guys soak up the dressing perfectly. If you don’t have ditalini, salad macaroni or any small pasta works.
- Fresh Corn: Sweet and juicy, it’s the star of the show. Grilling the corn adds a smoky depth, but raw or boiled corn works too.
- Red Onion: Adds a sharp, crunchy bite that balances the creaminess.
- Cotija Cheese: Salty, crumbly, and just the right amount of indulgence. Can’t find it? Try feta!
- Cilantro: Brings that fresh, herby vibe. Not a fan? Parsley’s a great substitute.
For the dressing:
- Mayonnaise: The creamy base that ties everything together. Greek yogurt can sub in for a lighter option.
- Cholula Hot Sauce: A subtle kick without overwhelming the flavors. Adjust based on your spice tolerance.
- Lime Juice: Bright and zesty, it’s the flavor hero here.
How To Make Corn Pasta Salad?
Step 1: Cook the Pasta
Start by boiling your pasta in salted water. Seriously, don’t skimp on the salt—it’s your first layer of flavor. Cook until al dente, drain, and rinse with cold water to stop it from cooking further. Nobody wants mushy pasta, right?
Step 2: Mix Up the Dressing
In a large bowl, whisk together the mayonnaise, hot sauce, lime juice, sugar, salt, pepper, and chili powder. Taste as you go. Too spicy? Dial back the hot sauce. Need more zing? Add a squeeze of lime.
Step 3: Combine Everything
Toss the pasta, corn, and red onion into the dressing. Stir gently but thoroughly—you want every bite to be coated in that creamy goodness.
Step 4: Top It Off
Sprinkle with cotija cheese and cilantro for that final touch. Taste, adjust the seasoning, and you’re done! Serve it right away, or let it chill in the fridge for an hour if you can wait that long.
Want To Save This Recipe?
Storage Options:
- Refrigerator: Store in an airtight container for up to 3 days. Stir before serving and add a splash of lime juice or mayo if it needs a refresh.
- Freezer: This one doesn’t freeze well, so stick to making it fresh.
Variations and Substitutions:
Want to tweak the recipe? Here are some ideas:
- Add Protein: Grilled chicken, shrimp, or even black beans work beautifully.
- Switch the Veggies: Bell peppers, cucumbers, or cherry tomatoes add extra crunch and color.
- Spice It Up: Add jalapeños or a pinch of cayenne for more heat.
- Cheese Alternatives: Parmesan or shredded cheddar can step in if cotija isn’t available.
- Gluten-Free: Use gluten-free pasta to make this dish celiac-friendly.
What to Serve with Corn Pasta Salad?
This salad is a versatile sidekick to almost any main dish. Some ideas:
- BBQ Staples: Burgers, ribs, or grilled chicken thighs are perfect matches.
- Taco Night: Pair it with beef or fish tacos for a fun, flavorful spread.
- Light Sides: Fresh fruit salad or crusty bread for a lighter meal.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely. In fact, it tastes even better after a few hours in the fridge.
What if I don’t have fresh corn?
Frozen or canned corn works too—just drain and pat it dry first.
How do I lighten up the dressing?
Swap mayo for Greek yogurt, and reduce the cheese slightly. Still creamy, still delicious.
Corn Pasta Salad is the ultimate easy, breezy summer dish that fits any occasion. Whether you’re whipping it up for a backyard BBQ or a quick weeknight dinner, it’s sure to be a hit. Ready to give it a try? Let me know how it goes—I’d love to hear your twist on it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Corn Pasta Salad
Ingredients
For the Salad:
- 8 ounces ditalini pasta or salad macaroni
- 4 ears of corn kernels removed (approximately 4 cups)
- ¼ cup red onion finely chopped
- ¼ cup cotija cheese crumbled
- 2 tablespoons fresh cilantro finely chopped
For the Dressing:
- ¾ cup mayonnaise
- 1 –3 tablespoons Cholula hot sauce adjust to taste
- 2 –3 tablespoons fresh lime juice about 1 large lime
- 1 teaspoon sugar
- ½ –1 teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground red chili powder
Instructions
Prepare the Pasta:
- Cook the pasta according to the package instructions, ensuring to add a generous tablespoon of kosher salt to the boiling water for enhanced flavor. Once cooked to al dente, drain the pasta in a colander and rinse it under cold water to halt further cooking.
Make the Dressing:
- In a large mixing bowl, combine the mayonnaise, hot sauce, lime juice, sugar, ½ teaspoon kosher salt, black pepper, and red chili powder. Whisk the ingredients until the mixture is smooth and well blended. Taste and adjust seasoning if necessary.
Combine Ingredients:
- Add the cooked and cooled pasta, fresh corn kernels, and finely chopped red onion to the bowl containing the dressing. Using tongs or a large spoon, gently toss the ingredients until they are evenly coated with the dressing.
Finish with Garnishes:
- Sprinkle the salad with crumbled cotija cheese and freshly chopped cilantro. Stir lightly to distribute. Taste once more and adjust seasoning, adding a touch of salt or lime juice if required.
Serve or Chill:
- Serve the salad immediately for a fresh taste, or refrigerate it for an hour to allow the flavors to meld.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
