Street Corn Pasta Salad Recipe: Creamy and Bold

A Cookout Favorite With Street Corn Flavor

If you love Mexican street corn, this pasta salad takes everything you love about it and turns it into a shareable, crowd-ready dish. Charred corn, crispy bacon, tangy Cotija cheese, and a creamy lime-kissed dressing come together with tender pasta for a side dish that disappears fast at any cookout or potluck. We season it with Bailee’s Kitchen Low-Sodium Sassy Chicken Seasoning, so you get bold, craveable flavor without an overload of salt. Make it the night before so the flavors have time to meld, and watch it become the first dish that empties at your next gathering.

Why You’ll Love This Recipe

• Charred corn and Cotija cheese bring authentic street corn flavor to a pasta salad
• Creamy sour cream and mayo dressing with fresh lime keeps every bite rich and tangy
• Make-ahead friendly: it actually tastes better after chilling
• Easily turns into a main dish by adding grilled chicken

Ingredients

• 8 ounces cooked grooved pasta (rotini, cavatappi, or similar)
• 2 cups frozen corn, OR 2 (15-ounce) cans Southwest corn, drained
• 1 tablespoon butter
• 1 to 2 tablespoons Bailee’s Kitchen Low-Sodium Sassy Chicken Seasoning
• 1 cup sour cream
• ½ cup mayonnaise
• Juice of ½ lime
• 1 red bell pepper, diced
• ½ red onion, diced
• ½ cup chopped cilantro
• 6 strips bacon, cooked and chopped
• ½ cup Cotija cheese, crumbled

Instructions

1. Cook the pasta in salted water according to the package directions until al dente. Drain and allow it to cool completely.
2. Add the frozen corn to a skillet over medium heat. Cook until the corn is thawed and all excess moisture has evaporated.
3. Add the butter and 1 tablespoon of Bailee’s Kitchen Low-Sodium Sassy Chicken Seasoning. Continue cooking until the corn becomes lightly browned and develops some roasted color. Remove from the heat and allow it to cool completely.
4. If using canned Southwest corn, skip steps 2 and 3 and simply drain the corn before using.
5. In a large mixing bowl, combine the sour cream, mayonnaise, lime juice, and 1 tablespoon of Bailee’s Kitchen Low-Sodium Sassy Chicken Seasoning. Stir until smooth. Taste and adjust with additional seasoning or lime juice as desired.
6. Add the cooled pasta, cooled corn, bell pepper, red onion, cilantro, bacon, and Cotija cheese. Toss until everything is evenly coated.
7. Taste and adjust any seasoning. If the pasta salad seems too thick, add a little extra mayonnaise or sour cream until it reaches your desired consistency.
8. Cover and refrigerate for at least 1 hour before serving to allow the flavors to come together.

Tips and Variations

• Stir in shredded or diced grilled chicken to turn this side dish into a full meal.
• Char the corn a little longer than you think you need to; those browned bits are where the roasted street corn flavor comes from.
• If making ahead, hold off on adding the cilantro and Cotija until closer to serving for the freshest flavor and texture.

FAQ

Can I make this pasta salad ahead of time? Yes, it’s actually better made ahead. Refrigerate for at least an hour, or overnight, so the flavors have time to develop.

What pasta shape works best? Grooved shapes like rotini or cavatappi hold onto the creamy dressing best, but any short pasta shape will work.

How long does it keep in the fridge? Store in an airtight container in the refrigerator for up to 4 days.