This Corn Pasta Salad is easy to make and tastes great. It combines cooked pasta, sweet corn, fresh herbs, and a creamy dressing for a tasty meal or side dish. You can enjoy it for lunch, dinner, or at a picnic. The mix of smoky spices and fresh flavors makes it a dish you’ll want to make again and again.
Why You’ll Love This Corn Pasta Salad
This salad hits all the right notes. It’s simple yet satisfying, easy to make, and packed with flavor. The combination of creamy, smoky, spicy, and fresh elements means it never gets boring. You get a rich, savory taste balanced by bright citrus and herbs. It’s perfect for warmer days but satisfying enough to enjoy year-round. Plus, it’s versatile — you can serve it cold, at room temperature, or even slightly warm, depending on your preference.
The use of fresh grilled corn adds a natural sweetness and crunch that pairs wonderfully with the tender pasta and crisp lettuce. The creamy dressing coats everything without weighing it down, and the smoky chili butter provides an unexpected but welcome layer of flavor. If you’re someone who loves dishes that combine comfort with a bit of spice and freshness, this salad will quickly become one of your favorites.
This recipe also shines because it’s easy to customize. You can adjust the spice level by changing the amount of cayenne pepper or switch up the herbs depending on what you have. The addition of avocado gives a buttery texture, making the salad feel indulgent without being heavy. Whether you want a quick weekday meal or a dish to impress at your next gathering, this salad delivers.
Ingredients for Corn Pasta Salad
To make this delicious salad, you’ll need the following ingredients:
For the Dressing:
- 4 ounces cream cheese, softened to room temperature
- 1/3 cup sour cream
- 2 tablespoons extra virgin olive oil
- 1 to 2 cloves garlic, grated
- 1 tablespoon fresh chives, chopped
- Kosher salt and black pepper, to taste
- 3/4 cup crumbled cotija or feta cheese
For the Salad:
- 1 pound short cut pasta (such as penne or rotini)
- 1 head romaine lettuce, shredded
- 2 cups grilled or roasted corn (about 3 to 4 raw ears)
- 1/2 cup fresh basil leaves, torn
- 1/2 cup fresh cilantro, chopped
- 1/2 cup spicy cheddar cheese, cubed
- 1 avocado, chopped
For the Spicy Butter:
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper, adjust to your taste
- A pinch of kosher salt
For the Lime Mayo:
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons fresh lime juice
- A pinch of salt
These ingredients come together to create a vibrant salad with layers of flavor and texture that you will love.
How to Make Corn Pasta Salad
Start by preparing the dressing. In a large salad bowl, combine the cream cheese, sour cream, olive oil, grated garlic, fresh chives, and crumbled cheese. Season this mix with kosher salt and black pepper to taste, then stir until smooth and creamy. This will be the flavorful base that coats your pasta and veggies.
Next, bring a large pot of salted water to a boil. Add the pasta and cook it until al dente, following the package instructions carefully so it remains tender but firm. Once the pasta is cooked, drain it immediately and toss it into the bowl with the dressing. Mixing the pasta while it’s still warm helps it soak up the flavors of the creamy dressing.
Add the shredded romaine lettuce, grilled or roasted corn, cubed spicy cheddar, torn basil leaves, chopped cilantro, and chopped avocado to the pasta and dressing mixture. Toss everything gently but thoroughly to make sure all the ingredients are evenly distributed and coated.
While the salad components are coming together, prepare the spicy butter. Melt the salted butter in a skillet over medium heat until it turns golden and fragrant. Stir in the smoked paprika, chili powder, cayenne pepper, and a pinch of salt. Cook this mixture for another minute, stirring constantly to allow the spices to bloom and mix with the butter. Remove the skillet from heat.
In a small bowl, combine the mayonnaise or yogurt with fresh lime juice and a pinch of salt. This lime mayo adds a fresh, tangy note that contrasts beautifully with the smoky butter.
When you’re ready to serve, plate the pasta salad and drizzle it with the lime mayo and the spicy chili butter. You can serve this salad warm right away, or let it sit and develop more flavor as it cools. Either way, it tastes fantastic and will impress anyone you share it with.
How to Serve Corn Pasta Salad
You can serve this salad in several ways depending on the occasion. For a light lunch or dinner, it’s delicious on its own, packed with fresh veggies and protein-rich cheese. It pairs beautifully with grilled chicken or fish if you want a more filling meal.
If you’re hosting a gathering or potluck, serve the salad chilled or at room temperature. Its vibrant colors and bold flavors will brighten up any table and offer guests a refreshing alternative to heavier dishes. Add some extra lime wedges on the side for those who want a zesty boost.
This salad also works well as a side dish for barbecues or picnic meals. The smoky chili butter and fresh herbs complement grilled meats and veggies perfectly. You can spoon some of the lime mayo on top just before serving to add a fresh, creamy finish.
For presentation, use a large, shallow bowl to display the salad so the colorful ingredients can be seen easily. Garnish with a few extra basil leaves or a sprinkle of cotija cheese to add a finishing touch that looks as good as it tastes.
Expert Tips for Making Corn Pasta Salad
To get the best results, use freshly grilled or roasted corn if possible. Fresh corn adds a natural sweetness and crunch that canned corn just can’t match. If fresh corn isn’t available, frozen corn is a decent substitute — just thaw and drain it before adding.
When cooking the pasta, make sure to salt your water well. This step seasons the pasta itself and enhances the overall flavor of your salad. Be careful not to overcook it; pasta that’s too soft will turn mushy when mixed with the dressing.
Let the dressing come to room temperature before mixing it with the warm pasta. This helps the flavors meld better and prevents the cheese from clumping. If your cream cheese isn’t soft enough, microwave it for 10-15 seconds to loosen it up.
Adjust the heat level by adding cayenne pepper little by little. It’s easier to add more spice later than to tone it down. If you prefer milder flavors, reduce or omit the cayenne and let the smoked paprika and chili powder carry the spice.
For a creamier salad, you can add a splash of pasta cooking water when mixing the dressing and pasta. This adds moisture and helps everything combine smoothly without watering down the flavors.
Finally, don’t skip the lime mayo topping. The tangy, creamy sauce contrasts wonderfully with the smoky butter and brings the entire salad to life.
How to Store Corn Pasta Salad
If you have leftovers, store the salad in an airtight container in the refrigerator. It keeps well for up to 3 days. Because of the fresh avocado, the salad is best eaten within the first day for optimal texture and color.
To help preserve the avocado from browning, you can add a little extra lime juice when mixing it into the salad. If the salad seems dry after refrigeration, give it a gentle toss and add a splash of water, olive oil, or extra lime mayo to refresh it.
Avoid freezing this salad since the fresh ingredients and dressing do not hold up well after thawing. Instead, keep it chilled and enjoy it fresh for the best taste and texture.
Variations of Corn Pasta Salad
This salad is highly adaptable. You can swap the short cut pasta for whole wheat or gluten-free options to suit your dietary needs. Spiralized veggies like zucchini or cucumber can be added for extra crunch and nutrition.
Try adding different cheeses such as shredded mozzarella or a milder cheddar if spicy cheese isn’t your thing. You can also experiment with herbs — fresh parsley or mint could add a refreshing twist.
For a protein boost, mix in some cooked black beans, chickpeas, or grilled chicken strips. If you like it a bit tangier, a splash of apple cider vinegar or a sprinkle of sumac on top works beautifully.
If you want to make it vegan, replace the cream cheese, sour cream, and mayo with plant-based alternatives. Nutritional yeast can also add a cheesy flavor to keep things tasty.
Feel free to adjust the spice mix as well; add cumin for earthiness or swap the cayenne for smoked chili flakes for a smoky, milder heat.
Frequently Asked Questions about Corn Pasta Salad
Can I use frozen corn instead of fresh corn?
Yes, frozen corn works fine if fresh is not available. Just thaw and drain it before adding to the salad.
How long does this salad last in the fridge?
Stored in an airtight container, it keeps well for about 3 days. For best taste, eat it within the first day due to the avocado.
Can I make this salad ahead of time?
You can prepare it a few hours ahead. Keep the lime mayo and chili butter separate until just before serving for best texture and flavor.
What pasta works best for this recipe?
Short cut pasta like penne or rotini works well because it holds the dressing and mixes nicely with the other ingredients.
Is this salad spicy?
The spice level is adjustable. You can reduce or increase the cayenne pepper to suit your taste.
Can I make this salad vegan?
Yes, by swapping out dairy ingredients for plant-based alternatives, you can make a vegan version.
Corn Pasta Salad
Equipment
- Large Pot
- Large Bowl
- Skillet
Ingredients
- 4 oz cream cheese softened to room temperature
- 1/3 cup sour cream
- 2 tablespoons extra virgin olive oil
- 1 to 2 cloves garlic grated
- 1 tablespoon fresh chives chopped
- Kosher salt and black pepper to taste
- 3/4 cup crumbled cotija or feta cheese
- 1 lb short cut pasta such as penne or rotini
- 1 head romaine lettuce shredded
- 2 cups grilled or roasted corn about 3 to 4 raw ears
- 1/2 cup fresh basil leaves torn
- 1/2 cup fresh cilantro chopped
- 1/2 cup spicy cheddar cheese cubed
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper adjust to taste
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons fresh lime juice
Instructions
- In a large salad bowl, combine cream cheese, sour cream, olive oil, grated garlic, fresh chives, and crumbled cheese. Season with salt and pepper and stir until smooth and creamy.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, then drain and toss into the bowl with the dressing.
- Add romaine lettuce, grilled corn, spicy cheddar, basil, cilantro, and avocado to the pasta and dressing mixture. Toss gently to combine.
- In a skillet, melt salted butter over medium heat until golden. Stir in smoked paprika, chili powder, cayenne, and a pinch of salt. Cook for another minute.
- In a small bowl, mix mayonnaise or yogurt with lime juice and a pinch of salt.
- Serve the pasta salad drizzled with lime mayo and spicy chili butter. Enjoy warm or chilled.