Name: Healthy Street Corn Pasta Salad
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Ingredients: 8 oz pasta (fusilli, penne, or another short shape) (Gluten-free pasta or chickpea pasta are easy swaps.); 2 ears corn, grilled and kernels removed (Alternatives include roasted corn under the broiler or thawed frozen corn.); 1 cup cherry tomatoes, halved; 1/2 cup red onion, finely chopped (Soaking briefly in cold water can mellow the heat.); 1/4 cup fresh cilantro, chopped (Can substitute parsley for a different flavor.); 1/4 cup feta cheese, crumbled (Optional; can also use cotija or omit for a vegan salad.); 2 limes juiced (about 3–4 Tbsp) (Fresh juice enhances flavor.); 3 Tbsp olive oil (Use additional if needed to refresh the salad before serving.); Salt (To taste.); Freshly ground black pepper (To taste.)

I first made this Healthy Street Corn Pasta Salad on a hot July afternoon and it instantly became my go-to for potlucks and weeknight sides. It’s a bright, slightly smoky twist on traditional pasta salad — the grilled corn gives it that street-corn char while lime and cilantro keep everything fresh. This recipe is fast, forgiving, and excellent when you want something that feels summery without a lot of fuss. If you like vibrant, simple salads, you might also enjoy this apple-strawberry cheesecake fruit salad for dessert pairing.

What makes this recipe special

This salad hits a few sweet spots: smoky grilled corn, juicy cherry tomatoes, punchy lime, and a silky olive-oil dressing tossed with al dente pasta. It’s flexible (use fresh, grilled, or even frozen corn), light yet satisfying, and ready in about 30–40 minutes including chilling time. Perfect for BBQs, picnic sides, weeknight dinners, or as a make-ahead lunch.

"Bright, crunchy corn with lime and a hint of smoke — a summer salad I make all season." — a quick review from a backyard potluck

The cooking process explained

Before you start: you’ll cook pasta, grill corn, chop the vegetables, whisk a simple dressing, then toss and chill. Nothing requires fancy equipment — a skillet or outdoor grill for the corn works fine. The dressing is just lime juice, olive oil, salt and pepper, which keeps flavors clean and lets the veggies shine. Expect a total hands-on time of about 20 minutes and a chill time of at least 30 minutes for best flavor melding.

What you’ll need

8 oz pasta (fusilli, penne, or another short shape)
2 ears of corn, grilled and kernels removed (see notes for alternatives)
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup feta cheese, crumbled (optional)
2 limes, juiced (about 3–4 Tbsp)
3 Tbsp olive oil
Salt and freshly ground black pepper, to taste

Notes and substitutions:

Pasta: fusilli or penne work best because their nooks hold dressing and corn kernels. Gluten-free pasta or chickpea pasta are easy swaps.
Corn: if you don’t want to grill, roast the ears under a broiler until charred, or use thawed frozen corn quickly sautéed for a similar texture.
Feta is optional — swap with cotija for a more Mexican-style finish or omit for a vegan salad.
Add a pinch of smoked paprika or ground cumin to the dressing for extra depth.

How to prepare it

Bring a large pot of salted water to a boil and cook the pasta until just al dente according to package directions. Drain and rinse briefly with cold water to stop cooking, then set aside to cool.
While the pasta cooks, grill the corn on a hot skillet or outdoor grill, turning until lightly charred on all sides. Let cool, then cut the kernels off the cob. If using frozen corn, sauté for 4–5 minutes until slightly browned.
In a large mixing bowl combine the grilled corn kernels, halved cherry tomatoes, and finely chopped red onion. Stir in the chopped cilantro.
In a small bowl, whisk together the lime juice, olive oil, and a generous pinch of salt and pepper until emulsified. Taste and adjust seasoning.
Add the cooled pasta to the vegetable mixture and pour the dressing over everything. Toss gently until evenly coated.
If using feta, sprinkle it on top and fold lightly to combine.
Chill the salad in the refrigerator for at least 30 minutes to let flavors meld. Serve cold or at cool room temperature.

Serving suggestions

Best ways to enjoy it: Serve as a side to grilled chicken, fish, or your favorite tacos for a summery plate. It also works as a hearty light main for lunch.
Pairings: Try alongside smoky grilled proteins or a crisp green salad. For a casual meal, serve with warm tortillas and chipotle black beans. You can also present it in individual bowls with a wedge of lime and extra cilantro on top.
For picnics: Pack the dressing separately and toss right before serving if you’ll be out for a while to keep pasta from soaking up too much dressing.

You can also serve it with a spicy protein for contrast — it pairs nicely with a Cajun-style chicken, such as in this cajun chicken pasta recipe idea.

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Keep in mind the pasta will continue to absorb dressing, so the salad may dry slightly — reserve a tablespoon of olive oil or lime juice to refresh before serving.
Freezing: Not recommended. The texture of fresh vegetables and the dressing will degrade after freezing.
Food safety: Always cool pasta to room temperature before refrigerating and don’t leave perishable food out for more than two hours (one hour if above 90°F/32°C). Re-chill quickly in shallow containers.

Pro chef tips

Char adds character: Don’t be afraid of a little blackening on the corn — that smoky note is the star.
Chill for flavor: Give it at least 30 minutes in the fridge; the lime brightens and the flavors marry.
Texture balance: Finely chop the red onion if serving to kids or anyone sensitive to strong onion bites. Soaking the chopped onion briefly in cold water mellows the heat.
Make it dress-ready: If making ahead for a party, toss everything together but hold back the feta until just before serving to keep it from becoming soggy.

Creative twists

Add protein: Stir in grilled shrimp, chopped rotisserie chicken, or drained black beans for a fuller meal.
Spicy kick: Mix a minced jalapeño into the dressing or sprinkle with smoked cayenne.
Mediterranean spin: Replace lime with lemon, cilantro with parsley, and use kalamata olives instead of cherry tomatoes.
Fruity twist: Try diced mango or charred pineapple for a sweet-savory summer version — for inspiration on fruit-forward salads, see this berry fruit cheesecake salad approach to mixing fruit into salads.

Your questions answered

Q: How long does this take to make?
A: Hands-on time is about 20 minutes (cooking pasta and prepping veg). Add at least 30 minutes of chill time for best flavor, so plan roughly 50–60 minutes from start to table.

Q: Can I use canned corn?
A: You can, but drain and rinse it well and give it a quick sauté in a hot skillet to add a little color and reduce the canned taste. Fresh or frozen (thawed and quickly sautéed) generally has better texture.

Q: Is this salad vegan-friendly?
A: Yes — omit the feta or swap for a vegan cheese to make the salad fully plant-based. The rest of the recipe is naturally vegan.

Q: Can I make this ahead for a party?
A: Yes. For best texture, make the salad up to a day ahead. If making earlier, hold back some dressing or toss lightly and adjust before serving. Add feta at the last minute.

Conclusion

If you want more variations on the street-corn pasta theme, check out this recipe for a healthy twist at Healthy Mexican Street Corn Pasta Salad – Herbs & Flour, or for a higher-protein take try High Protein Street Corn Pasta Salad | Mary’s Whole Life. Both offer ideas that pair well with the lime-and-cilantro profile in this version.