Street Corn and Olive Pasta Salad

Why I’ll Love This Recipe

I love how this pasta salad combines the classic flavors of Mexican street corn with the heartiness of pasta. The roasted corn adds a smoky sweetness, while the olives provide a savory, salty contrast that makes every bite more interesting. I also appreciate that this recipe is easy to prepare ahead of time, and the flavors become even better after chilling in the refrigerator.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Short pasta (rotini, fusilli, or shells)
• Sweet corn kernels, grilled or roasted
• Black olives, sliced
• Red onion, finely diced
• Jalapeño, finely diced
• Fresh cilantro, chopped
• Crumbled cotija cheese
• Mayonnaise
• Sour cream or Greek yogurt
• Fresh lime juice
• Garlic, minced
• Chili powder
• Smoked paprika
• Ground cumin
• Fine sea salt
• Black pepper

Optional Garnishes

• Extra cotija cheese
• Chopped cilantro
• Lime wedges
• Tajín seasoning
• Sliced green onions

Directions

1. I cook the pasta according to the package directions until al dente, then drain and rinse it under cold water.
2. I grill or roast the corn until lightly charred, then let it cool slightly.
3. I whisk together the mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, cumin, salt, and black pepper until smooth.
4. I combine the cooled pasta, roasted corn, sliced olives, red onion, jalapeño, cilantro, and cotija cheese in a large mixing bowl.
5. I pour the dressing over the salad and gently toss until everything is evenly coated.
6. I refrigerate the pasta salad for at least 30 minutes so the flavors can blend together.
7. I garnish with extra cotija cheese, cilantro, Tajín seasoning, and fresh lime wedges before serving.

Servings and Timing

• Servings: 8
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Chill Time: 30 minutes
• Total Time: 1 hour

Variations

• I add diced avocado just before serving for extra creaminess.
• I mix in grilled chicken to turn the salad into a complete meal.
• I substitute feta cheese for cotija when I want a similar salty flavor.
• I use green olives instead of black olives for a different savory twist.
• I stir in diced bell peppers or cherry tomatoes for extra color and freshness.

Storage/Reheating

I store the pasta salad in an airtight container in the refrigerator for up to 4 days. Before serving leftovers, I stir the salad well and add a squeeze of fresh lime juice or a spoonful of mayonnaise if the dressing has thickened. I don’t recommend freezing because the creamy dressing and pasta can lose their texture after thawing.

FAQs

Can I use canned corn?

Yes. I drain it well and roast it briefly in a hot skillet to give it a slightly smoky flavor.

Can I make this pasta salad ahead of time?

Yes. I often prepare it several hours or even a day ahead because the flavors improve as it chills.

What can I use instead of cotija cheese?

I substitute feta cheese or grated Parmesan when cotija isn’t available.

Is this pasta salad spicy?

It has a mild kick from the jalapeño and chili powder, but I can easily adjust the spice level by adding more or less jalapeño.

Can I serve this as a main dish?

Yes. I simply add grilled chicken, shrimp, or black beans to make it a satisfying main course.

Conclusion

I think this Street Corn and Olive Pasta Salad is a fresh and flavorful dish that’s perfect for almost any occasion. The smoky roasted corn, creamy dressing, briny olives, and tender pasta create an irresistible combination that everyone enjoys. Whether I’m bringing it to a summer barbecue or serving it alongside grilled favorites, it’s always a recipe that disappears quickly.

Street Corn and Olive Pasta Salad

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This street corn and olive pasta salad combines smoky roasted corn, tender pasta, briny olives, and a creamy lime dressing for a bold and satisfying side dish. Inspired by Mexican street corn, it’s perfect for picnics, potlucks, barbecues, or easy weeknight meals.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour
• Yield: 8 servings
• Category: Side Dish
• Method: Boil
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

• 12 ounces short pasta (rotini, fusilli, or shells)
• 3 cups sweet corn kernels, grilled or roasted
• 1 cup black olives, sliced
• 1/2 cup red onion, finely diced
• 1 jalapeño, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 cup crumbled cotija cheese
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 2 tablespoons fresh lime juice
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• Optional Garnishes:
• Extra cotija cheese
• Chopped cilantro
• Lime wedges
• Tajín seasoning
• Sliced green onions

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Instructions

1. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to cool completely.
2. Grill or roast the corn until lightly charred, then allow it to cool.
3. In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, garlic, chili powder, smoked paprika, cumin, sea salt, and black pepper until smooth.
4. In a large mixing bowl, combine the cooled pasta, roasted corn, black olives, red onion, jalapeño, cilantro, and cotija cheese.
5. Pour the dressing over the salad and toss gently until evenly coated.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Garnish with extra cotija cheese, cilantro, Tajín seasoning, green onions, and lime wedges before serving.

Notes

• Roast canned corn in a hot skillet for extra smoky flavor if fresh corn is unavailable.
• Add diced avocado just before serving for extra creaminess.
• Grilled chicken, shrimp, or black beans make this salad a satisfying main dish.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Refresh leftovers with a squeeze of lime juice or a spoonful of mayonnaise before serving if needed.

Nutrition

• Serving Size: 1 serving
• Calories: 390 kcal
• Sugar: 6 g
• Sodium: 540 mg
• Fat: 21 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 25 mg