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Juicy Street Corn Pasta Salad

Fresh, zesty, and endlessly shareable, this pasta salad combines smoky grilled corn with bright lime and crunchy veggies for a crowd-pleasing side or light main.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 oz pasta (elbow or rotini)
  • 2 cups fresh corn (grilled or boiled)
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup lime juice (about 2 limes)
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Queso fresco or feta cheese for topping (optional)

Instructions

  1. Cook the pasta according to package instructions. Drain and set aside to cool.
  2. In a large bowl, combine the cooked pasta, fresh corn, red bell pepper, red onion, cherry tomatoes, and cilantro.
  3. In a separate small bowl, whisk together lime juice and olive oil. Season with salt and pepper.
  4. Pour the dressing over the pasta salad and mix well to combine.
  5. Top with queso fresco or feta cheese if desired.
  6. Serve chilled or at room temperature.

Notes

Grill or roast the corn for the best smoky-sweet flavor; charred kernels make a big difference. Make it a day ahead for deeper flavor.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Mixing, Boiling
  • Cuisine: Mexican
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 300mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 5mg

Keywords: pasta salad, summer salad, corn salad, vegetarian, picnic food