There’s something profoundly satisfying about biting into a juicy corn on the cob, especially when it’s transformed into a vibrant pasta salad. This Corn on the Cob Pasta Salad brings together tender pasta, sweet corn, and zesty flavors in a delightful dish that can be made in about 30 minutes. It’s perfect for summer gatherings, potlucks, or a quick weeknight dinner when you crave something refreshing and hearty.
This recipe is ideal for those who love unique salads bursting with flavor. Serve it at a barbecue, picnic, or any casual get-together. You can make it ahead of time, keeping the flavors bright and cohesive for up to three days in the fridge.
Why You’ll Love This Recipe
- The combination of sweet corn and pasta creates a satisfying texture contrast.
- A quick roasting technique enhances the sweetness of the corn in just five minutes.
- The creamy, zesty dressing adds richness and layers of flavor.
- It’s an easy, make-ahead dish that can feed a crowd.
What You’ll Need
Gather these ingredients for a delicious salad.
For the Salad
- 1 16 oz box pasta
- 4 cups corn, fresh or frozen
- 2-3 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1 bunch cilantro, roughly chopped
- ½ cup red onion, diced
- 1 cup cojita cheese, crumbled
For the Dressing
- 1 cup sour cream
- 1 cup mayo
- 2 limes, juiced
- 2 tbsp chili powder
- 2 tbsp cumin
- 1 tbsp tajin or elote seasoning, such as TJs
- 2 tbsp garlic powder
For Serving
- Extra cilantro and cojita cheese, for topping
Tip: Fresh corn is sweeter, but frozen is a great time-saver.
Substitutions & Swaps
- Use Greek yogurt instead of sour cream.
- Feta can replace cojita cheese.
- Swap jalapeno for bell pepper for a milder flavor.
- Omit mayo for a lighter dressing.
How to Make It
Follow these easy steps to whip up this salad.
Boil pasta
Bring a large pot of water to a boil over medium heat, and cook your noodles according to the package directions. Drain the pasta, once cooked, and immediately run cold water over them to stop them from cooking further. Set your pasta aside to cool.
Roast corn
In a medium to large frying pan, roast your corn over medium-high heat with a dash of olive oil or butter. Once your corn is browned, which should take about 5 minutes, pour your corn into a bowl and place it in the freezer for it to quickly cool down.
Prepare vegetables
Let your corn cool while you prepare the other ingredients for your pasta salad. Dice your red onion, seed and dice your jalapeno, and roughly chop your cilantro.
Mix salad
In a large bowl, pour in your cooled pasta, red onion, jalapeno, cilantro, cojita cheese, and corn.
Make dressing
In a separate bowl, mix your dressing: sour cream, mayo, lime juice, chili powder, garlic powder, salt, and pepper.
Combine
Pour the dressing over your pasta salad, and mix well. Top with additional cilantro and cojita cheese and enjoy!
How to Store It
Fridge: 3-5 days in an airtight container
Freezer: no, may become mushy
Reheat: serve cold; no heating needed
Tips for Best Results
- Ensure the corn is well-roasted for maximum sweetness.
- Use fresh lime juice for the best flavor.
- Chill the salad before serving to let flavors meld.
- Adjust seasoning to your taste preference.
Serving Suggestions
- Pair it with grilled chicken for a complete meal.
- Serve alongside burgers or hot dogs at a summer barbecue.
- Great as a side dish at potlucks or picnics.
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