Two classic summer favorites come together in this creamy corn pasta salad. Charring fresh corn adds a smoky-sweet depth that lifts the whole dish.
This recipe follows the familiar style of a cold tuna pasta salad—small pasta shapes tossed in a mayo-based dressing. Serve it chilled or at room temperature for BBQs, picnics, or potlucks.
A simple, flavorful salad is an ideal side for warm-weather gatherings. This creamy pasta salad makes the most of abundant summer corn and is one of my go-to dishes every season.
Pasta is versatile and comforting; this salad combines tender pasta, sweet charred corn, crunchy vegetables, and a creamy dressing so every bite has contrast. Kids love the pasta while adults appreciate the corn’s pop and bright dressing.
If you love corn in all forms, try it charred for extra flavor. I also enjoy corn in crispy fritters with a zesty dip, but this salad is an easy, crowd-pleasing staple.
Ingredients You Need
For the creamy mayo-based dressing:
- Mayo – use a good-quality mayonnaise for the best flavor.
- Sour cream – lightens the mayo and keeps the dressing creamy without being too heavy. Full-fat Greek yogurt can be substituted.
- Lemon juice – brightens the dressing.
- Garlic powder – or a small amount of minced fresh garlic if preferred.
- Pepper – to taste.
For the salad:
- Pasta – small shapes such as macaroni, shells, fusilli, or bow ties work well.
- Fresh corn – preferred for sweetness and texture. If using frozen corn, thaw and drain thoroughly.
- Cheddar cheese – sharp cheddar adds savory richness; shred it for easy mixing.
- Onion, green onion, cilantro or parsley – adds brightness and crunch. Optional: chopped bell pepper or celery for extra texture.
Step-by-Step Instructions
This salad is easy to prep ahead of time; keep a few components separate if you plan to make it in advance.
Make the mayo dressing
Combine the mayo, sour cream, lemon juice, garlic powder, salt, and pepper in a bowl. Mix well, cover, and refrigerate to let the flavors meld. You can prepare this a day or two ahead.
Prepare the corn
Charring the corn elevates its natural sweetness and adds a smoky note. Grill whole cobs over medium-high heat until lightly blackened in spots, then let cool and cut the kernels off the cob. If you don’t have a grill, heat a skillet (preferably cast iron) with a bit of oil and roast the kernels until they develop browned spots. Season with a little salt and pepper while cooking.
Assemble the salad
Cook the pasta in well-salted boiling water until al dente. Drain and rinse briefly under cold water to stop the cooking. Allow the pasta and roasted corn to cool until lukewarm or room temperature. In a large bowl, combine pasta, roasted corn, chopped onion, green onion, cilantro, and shredded cheddar. Add the dressing to taste, toss gently until everything is evenly coated, and adjust seasoning with salt and pepper.
Few tips to keep in mind
- Always salt the pasta water generously — it seasons the pasta from the inside and prevents a bland final dish.
- If making the salad ahead, store the dressing separately and add it a few hours before serving to keep ingredients crisp.
- Add delicate fresh ingredients like green onion and cilantro just before serving to preserve their texture and color.
Storage Instructions
Store the salad in an airtight container and consume within 1–2 days for best texture and flavor. Vegetables can release water and become soggy over time. Before serving leftovers, remove from the refrigerator and let sit for about an hour to reach room temperature, then toss gently to redistribute dressing.
Serve with
This creamy corn pasta salad pairs perfectly with summer mains: grilled chicken, kebabs, chicken skewers, or pork tenderloin. It makes a bright, refreshing side that balances smoky or spicy grilled dishes.
More salad recipes
Creamy Corn Pasta Salad
Ingredients
- 200 grams pasta
- 3 ears of corn (about 3 cups)
- salt and pepper to taste
- 2 teaspoon oil
- ½ cup green onion
- ½ onion chopped
- ⅓ cup fresh cilantro chopped
- 1 cup cheddar cheese shredded
Salad Dressing
- ½ cup Mayo
- ⅓ cup sour cream
- 2 teaspoon fresh lemon juice
- 1 teaspoon garlic powder
- pepper to taste
Instructions
Make Creamy Pasta Salad Dressing
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Whisk together mayo, sour cream, garlic powder, lemon juice, salt, and pepper. Cover and chill while preparing the rest of the salad.
For Pasta Salad
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Bring a pot of well-salted water to a boil and cook pasta until al dente. Drain and rinse under cold water to stop cooking.
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Cut the kernels from the corn cobs while the pasta cooks.
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Heat a skillet with oil, add corn kernels, season with salt and pepper, and cook until small brown spots appear, about 5–6 minutes. Alternatively, roast whole cobs on the grill, let cool, then trim the kernels.
Assembling
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Allow pasta and corn to cool slightly so they are not hot.
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In a large bowl, combine pasta, roasted corn, chopped onion, green onion, cilantro, and cheddar cheese.
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Pour in the desired amount of dressing and toss until everything is evenly coated. Taste and adjust seasoning before serving.
Notes
- If using frozen corn, thaw and drain well before roasting.
- Add a chopped jalapeño for heat if you like a spicier salad.
- Chopped red bell pepper adds color and crunch.
- Small-shaped pasta makes the salad easier to eat and ensures each bite has a mix of ingredients.