Corn Pasta Salad

Two of the favorite summer salads combined in this corn pasta salad. Charred Sweet corn and pasta tossed in a creamy mayo-based dressing can be served as a side dish.

This corn pasta salad is on the lines of the Cold Tuna Pasta Salad. Pasta salad with creamy mayo dressing. You can serve it at room temperature or cold in summer BBQ parties, picnics, etc.

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Roasted corn pasta salad tossed in a mayo-based dressing with wooden spatulas.

A simple salad is the best side dish for a summer picnic, BBQ party, or potluck. This creamy pasta salad also lets you use corn that’s in abundance during summer.

We love pasta, which you can make from the number of pasta dishes here on the blog. While considering salads, we have tried many pasta salads the family loved. The kid goes for the pasta, and we love the veggies and dressings along with the pasta.

Check out Roasted Corn Salad for another corn salad recipe with veggies but without the pasta and a lemony dressing. I have used corn in many delicious recipes, like dips in Chessy Corn Dip, chowder recipes like this Instant Pot recipe, and Bacon and Shrimp. Corn makes excellent appetizers like these cheesy corn fritters.

Corn pasta salad with green onions and coriander leaves mixed in mayo dressing served in a white spotted bowl.

Ingredients For Corn Pasta salad

To make the mayo-based salad dressing:

  • Mayo
  • Sour cream – Only Mayo in the dressing will make the salad very rich and mouthful. Sour cream on the other hand will make the salad creamy without making it too rich. You could also use full fat Greek yogurt instead of sour cream.
  • Lemon Juice
  • Garlic Powder – you can also use raw garlic,
  • Pepper

Along with the salad dressing, you need the following:

  • Pasta – any small-sized byte pasta like macaroni, or shell pasta. Other shapes like fusilli, penne or bow tie will also work.
  • Corn – fresh(preferred). Frozen corn lacks the sweetness of fresh corn. But If using frozen corn, thaw it well and drain before using.
  • Cheese – I have used sharp cheddar.
  • Onion, green onion, cilantro/parsley – You can also add chopped bell pepper and celery for some crunch.

Step-by-Step Instructions

I would say making a pasta salad is easy enough. Yes, you have one more step of boiling and preparing the pasta, but that task takes a few minutes.

Make mayo dressing

Mix all the ingredients for the dressing. This creamy dressing can be made a few days ahead and kept refrigerated.

Prepare Corn

Ditch the plain corn and take this salad to the next level! Grilling the corn adds a smoky kiss and intensifies its natural sweetness. The best part? If you’ve already got the grill fired up, then it’s a breeze to char those cobs. If you’re short on time or grill space, roast the corn kernels in a pan on your stovetop for a similar effect.

Collage shows steps to make the salad by roasting the corn as in the left image and the ingredients assembled in a large bowl shown in the right image.

Assemble the salad

Let the corn completely cool down, before assembling the salad. Add all the ingredients to a bowl. Toss well, pour over the dressing, and mix it.

Close up shot of creamy Pasta salad in a bowl

Few tips to keep in mind

  • Don’t miss adding salt to the water while cooking the pasta, else the pasta will be bland no matter how much dressing you add the pasta later.
  • If prepping the salad in advance, I would keep the dressing separately and add it to the salad a few hours before serving.
  • Fresh veggies like onion, green onion, and cilantro tend to lose crunch and get soggy. So you can add them before serving.

Storage Instructions

An open Can of mayo can last up to two months in the refrigerator. The pasta salad will have veggies and is better consumed within 1-2 days when stored in an air-tight container.
Place the salad in an air-tight container and place it in the refrigerator. When you are ready to have it again, take it out of the refrigerator and leave it out for an hour to come to room temperature. You can have it a bit earlier if you prefer it cold.

Serve with

You can have it as lunch or dinner as the pasta makes it fulfilling, or let this corn pasta salad’s fresh and vibrant flavors shine along with other mains.

More Salad Recipes

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Creamy Corn Pasta Salad

Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Roasted summer corn, pasta, and lots of crunchy ingredients tossed in a creamy Mayo dressing. Tastes like a classic pasta salad, easy to make for a bigger crowd.
Servings 5 servings


  • 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
  • cup fresh cilantro chopped
  • 1 cup cheddar cheese shredded

Salad Dressing

  • ½ cup Mayo
  • cup sour cream
  • 2 teaspoon fresh lemon Juice
  • 1 teaspoon garlic powder
  • pepper to taste


Make Creamy Pasta Salad Dressing

  • Add mayo, sour cream, garlic powder, salt, and pepper in a bowl. Mix well and keep it covered and allow the flavours to come together. Meanwhile, prepare the other ingredients.

For Pasta Salad

  • First, put a pot of salted water to boil for the pasta. When the water comes to a boil, add pasta and cook al dente. Drain pasta and run under cold water to stop the cooking process.
  • While the pasta is cooked, cut the corn kernels off the cob.
  • Heat a skillet(preferably cast iron). Add oil. Add corn kernels to the hot pan. Season with salt and pepper. Cook for 5-6 minutes, stirring in between.
  • The corn is done when small brown spots appear on the corn. (Alternatively, rost corn directly on the grill, let them cool down and then trim the kernels)


  • Let the pasta and corn cool down a bit. It should not be hot.
  • In a big salad bowl, add cooked pasta, roasted corn, chopped onion, green onion, coriander, cheddar cheese.
  • Add the desired amount of prepared dressing. Toss well to combine.


Recipe notes:
  • If using frozen corn, thaw and drain water before roasting it in the pan.
  • You can add a chopped Jalapeno if you like. 
  • Chopped red pepper would also be a great addition. 
  • Use small-shaped pasta, as it is easier to eat and you get to eat a bit of all in every spoonful.


Serving: 1serving | Calories: 494kcal | Carbohydrates: 44g | Protein: 13g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 308mg | Potassium: 334mg | Fiber: 3g | Sugar: 6g | Vitamin A: 610IU | Vitamin C: 8mg | Calcium: 198mg | Iron: 1mg
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  1. cook al dente take how long to cook?
    have not tried before thanks

    1. Subhasmita says:

      Hi Agnes, it depends on the type of pasta. The packet instructions should guide you on this.

  2. 5 stars
    Yummy! Made this and added grilled chicken – thank you!

    1. Subhasmita says:

      1/3 cup sour cream

4.75 from 16 votes (15 ratings without comment)

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