Corn Pasta Salad is a tasty and simple dish that combines roasted corn, cooked pasta, and fresh crunchy vegetables. It’s mixed with a creamy dressing that adds great flavor. This salad is easy to make and perfect for meals with family or friends.
Why You’ll Love This Corn Pasta Salad
This recipe stands out because it balances simple, wholesome ingredients with bold textures and flavors. The roasted corn adds a smoky sweetness that pairs perfectly with the sharpness of cheddar cheese and the crisp bite of fresh onions and cilantro. The creamy mayo and sour cream dressing, lightly zested with lemon and garlic, ties everything together into a classic, comforting pasta salad you can enjoy any time.
The best part? It’s fast to prepare, with just about 20 minutes to get everything ready, and it keeps well for several days, making it an ideal make-ahead dish for busy days or social gatherings.
Ingredients for Your Corn Pasta Salad
Here’s what you’ll need to gather for this tasty salad:
Pasta and Veggies
- 200 grams of pasta (small shapes work best for easy eating)
- 3 ears of fresh corn (around 3 cups when cut off the cob)
- Salt and pepper to taste
- 2 teaspoons of cooking oil (like vegetable or canola)
- ½ cup chopped green onion
- ½ cup chopped regular onion
- ⅓ cup fresh cilantro, chopped
- 1 cup shredded cheddar cheese
For the Creamy Salad Dressing
- ½ cup mayonnaise
- ⅓ cup sour cream
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic powder
- Pepper to taste
How to Make Corn Pasta Salad
Start by making your creamy salad dressing. In a bowl, combine the mayonnaise, sour cream, garlic powder, fresh lemon juice, salt, and pepper. Mix it well until everything is smoothly blended. Cover this and let it sit while you prepare the other parts; this helps the flavors meld nicely.
Next, bring a pot of salted water to a boil for cooking the pasta. Once boiling, add your pasta and cook it until it’s just tender—al dente is ideal here, so it holds up well in the salad. Drain the pasta and rinse it under cold water to stop the cooking and cool it down.
While the pasta cooks, it’s time to prepare the corn. Cut the kernels off the cobs carefully. Heat your skillet over medium heat and add the oil. Toss in the corn kernels, season with salt and pepper, and cook them for about 5 to 6 minutes. Stir occasionally, letting the kernels develop a few brown spots — that light charring adds a great roasted flavor. Alternatively, you can grill the corn on the cob, let it cool, and then slice the kernels off.
Once both pasta and corn have cooled down enough to handle comfortably, take a large bowl and add them in. Then add your chopped onions, green onions, cilantro, and shredded cheddar cheese. Pour in the creamy dressing and gently toss everything together until the salad is evenly coated.
How to Serve Your Corn Pasta Salad
This salad shines best when served chilled or at room temperature. It makes a wonderful side dish to grilled chicken, fish, or even alongside burgers for a hearty meal. For parties or potlucks, serve it in a large bowl with a spoon for easy self-serving.
You can also get creative with the presentation — adding a sprinkle of fresh herbs like extra cilantro or a few more green onions on top adds a fresh pop of color. If you want a little kick, finely chopped jalapeños or diced red bell peppers mixed in add a nice touch of heat and crunch.
Expert Tips to Nail This Corn Pasta Salad
To get the most from your salad, here are a few pointers:
- Use small pasta shapes like rotini, shells, or elbow macaroni. These capture the dressing and ingredients better, giving you a bit of everything in each bite.
- Fresh corn is best when in season. If you’re using frozen corn, thaw it fully and drain any excess water before roasting to avoid sogginess.
- Don’t skip the resting time for the dressing — letting it sit helps the flavors blend and creates a creamier texture.
- If you want to make it lighter, swap out some or all of the mayo with Greek yogurt. It still gives creaminess but with less fat.
- Add texture with some chopped nuts like toasted almonds or pecans if you want a nutty crunch.
- Adjust seasoning carefully, tasting before adding more salt or pepper. The cheddar cheese brings saltiness, so balance it well.
How to Store Your Corn Pasta Salad
If you have leftovers or want to prepare this salad ahead of time, it stores well in the fridge. Transfer it to an airtight container and keep it chilled for up to 3 days. Before serving again, give it a gentle stir and if needed, add a little extra dressing or lemon juice to freshen it up. Avoid freezing as the cream-based dressing and fresh veggies don’t hold up well to freezing and thawing.
Variations to Make Your Corn Pasta Salad Your Own
There are lots of ways to tweak this salad to suit your taste or dietary needs:
- Swap cheddar for a different cheese like feta for a tangy twist.
- Add black beans or chickpeas for extra protein and fiber.
- Mix in diced avocado right before serving for creamy richness.
- Use fresh herbs like basil or parsley if you want a different herbal note instead of cilantro.
- For a dairy-free version, replace sour cream and mayo with vegan alternatives.
- Toss in chopped cherry tomatoes or cucumbers for added freshness and color.
- Add a splash of smoked paprika or chili powder to the dressing for a smoky heat.
Frequently Asked Questions About Corn Pasta Salad
What kind of pasta works best for Corn Pasta Salad?
Small-shaped pasta like rotini, shells, or elbow macaroni works best because they hold the dressing and ingredients nicely, making every bite flavorful.
Can I make Corn Pasta Salad ahead of time?
Yes! This salad actually tastes better if you let it sit in the fridge for a few hours or overnight. Just keep it covered in an airtight container and stir before serving.
Is there a good substitute for fresh corn if I don’t have any?
Frozen corn is a great substitute. Make sure to thaw it completely and drain any water before roasting so the salad doesn’t get watery.
How long does Corn Pasta Salad last in the fridge?
Stored properly in an airtight container, the salad will keep fresh for up to three days. Beyond that, the texture and flavor might decline.
Can I add other vegetables or protein to this salad?
Definitely! Chopped bell peppers, cucumbers, or black beans are great additions. You can also add grilled chicken or cooked shrimp to turn it into a more filling meal.
Corn Pasta Salad
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
- 200 grams pasta (small shapes work best)
- 3 ears fresh corn (around 3 cups when cut off the cob)
- 2 teaspoons cooking oil (like vegetable or canola)
- ½ cup chopped green onion
- ½ cup chopped regular onion
- ⅓ cup fresh cilantro (chopped)
- 1 cup shredded cheddar cheese
- ½ cup mayonnaise
- ⅓ cup sour cream
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
Instructions
- In a bowl, combine mayonnaise, sour cream, garlic powder, lemon juice, salt, and pepper. Mix well and let it sit while preparing other ingredients.
- Bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- Cut the kernels off the corn cobs. Heat a skillet over medium heat, add oil, and cook the corn for 5-6 minutes until lightly charred. Season with salt and pepper.
- In a large bowl, combine the cooked pasta, roasted corn, green onion, regular onion, cilantro, and cheddar cheese. Pour in the creamy dressing and toss to coat.
- Serve chilled or at room temperature, garnished with extra herbs if desired.
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