Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

I still remember the first time I tasted something like this: a vibrant street fair in Mexico City, the smell of charred corn in the air, a hint of smoky chili, and a squeeze of fresh lime that made my taste buds dance. That memory has stayed with me, and it inspired me to recreate that feeling in my kitchen. Today, I’m excited to share my Spicy Street Corn Pasta Salad with Chili Lime Sauce, a dish that’s zesty, fresh, and packed with love. I make it whenever friends pop over, and it never fails to spark conversation and smiles.

This recipe combines the sweetness of corn, the bite of chili, and the tang of lime with tender pasta. It’s comfort food with a twist, perfect for summer barbecues, potlucks, or a family dinner where everyone gathers around the table. I’ll guide you step by step, share little kitchen secrets, and show you how to make this salad the star of your meals.

Why I Love Making This Recipe

There’s something magical about Spicy Street Corn Pasta Salad with Chili Lime Sauce. For me, cooking is never just about ingredients; it’s about creating moments. When I make this salad, the kitchen fills with laughter and warmth. The sizzling corn reminds me of sunny afternoons with friends, the tangy chili-lime sauce sparks curiosity, and the tender pasta makes it hearty enough to feel like a full meal.

I also love that this recipe is flexible. You can make it mild for the little ones or turn up the heat for spice lovers. The combination of textures – creamy, crunchy, zesty – always makes people ask for seconds. And there’s a deeper joy in seeing everyone gather, passing bowls around, sharing stories, and enjoying a dish made with care.

Ingredients & Little Kitchen Secrets

Here’s what you’ll need to bring this dish to life:

For the Salad:

300g fusilli or penne pasta
2 cups fresh or frozen corn kernels
1 red bell pepper, diced
1 small red onion, finely chopped
1/2 cup chopped fresh cilantro
1 avocado, diced (optional, adds creaminess)
1/2 cup crumbled feta or cotija cheese
1-2 fresh red chilies, finely sliced (adjust to taste)

For the Chili Lime Sauce:

3 tablespoons mayonnaise
2 tablespoons sour cream or Greek yogurt
1 tablespoon lime juice (freshly squeezed)
1 teaspoon lime zest
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 garlic clove, minced
Salt and pepper to taste

Little Kitchen Secrets:

Roast the corn: Sauté the corn in a hot skillet for 5–7 minutes to get a charred, smoky flavor. It makes a huge difference!
Avocado tip: Add avocado last to prevent it from turning brown. A squeeze of lime over it keeps it fresh.
Chili balance: If you like a milder heat, remove the seeds from the chilies before chopping.

How I Make It, Step by Step

Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, rinse under cold water, and set aside.
Char the corn: Heat a skillet over medium-high heat. Add corn and cook until lightly charred. Transfer to a bowl to cool.
Prepare the veggies: Dice the red bell pepper, chop the onion and cilantro, slice the chilies, and dice the avocado if using.
Mix the sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic, salt, and pepper until smooth. Taste and adjust seasoning.
Combine salad ingredients: In a large bowl, mix the pasta, corn, bell pepper, onion, and chilies. Pour the chili lime sauce over the salad and toss gently to coat evenly.
Add finishing touches: Fold in avocado and sprinkle with crumbled cheese and fresh cilantro. Give a final gentle toss.

How I Serve It at Home

I love serving this salad slightly chilled or at room temperature. It’s perfect for a casual family meal, picnic, or barbecue. I usually place it in a large, colorful serving bowl and garnish with a few lime wedges and extra cilantro. The aroma fills the kitchen, and the bright colors make it irresistible even before the first bite.

For a complete meal, I sometimes pair it with grilled chicken, shrimp, or tofu. The flavors complement each other beautifully, and it feels like a celebration every time.

Storage, Reheating & Make-Ahead Tips

This salad is surprisingly forgiving:

Storage: Keep it in an airtight container in the fridge for up to 2 days. Add avocado just before serving to prevent browning.
Reheating: The pasta salad is best served cold or at room temperature, so reheating isn’t necessary.
Make-ahead tip: Prepare the pasta, corn, and sauce a day in advance. Toss everything together right before serving for maximum freshness.

100-Word Short Version

Spicy Street Corn Pasta Salad with Chili Lime Sauce is a vibrant, zesty dish that brings summer to your table. I char fresh corn, toss it with cooked pasta, red bell peppers, onions, and chilies, and coat it in a creamy chili-lime sauce. Topped with crumbled cheese, avocado, and fresh cilantro, it’s a perfect blend of textures and flavors. Quick to make, full of personality, and endlessly shareable, this salad is ideal for family dinners, barbecues, or potlucks. It’s easy, comforting, and made with love, transforming everyday meals into memorable moments for everyone around the table.

Recipe Card Section

⏱️ Time

Prep: 15 min
Cook: 10 min
Total: 25 min

🛒 Ingredients

300g fusilli or penne pasta
2 cups corn kernels
1 red bell pepper, diced
1 small red onion, chopped
1/2 cup cilantro, chopped
1 avocado, diced (optional)
1/2 cup feta or cotija cheese, crumbled
1-2 red chilies, sliced

Chili Lime Sauce:

3 tbsp mayonnaise
2 tbsp sour cream or Greek yogurt
1 tbsp lime juice
1 tsp lime zest
1 tsp chili powder
1/2 tsp smoked paprika
1 garlic clove, minced
Salt & pepper

👩‍🍳 Instructions

Cook pasta until al dente. Drain & rinse.
Sauté corn until charred. Cool.
Chop bell pepper, onion, cilantro, chilies, and avocado.
Whisk sauce ingredients until smooth.
Toss pasta, corn, and veggies with sauce.
Fold in avocado and sprinkle cheese & cilantro. Serve.

📝 Notes

Roast corn for extra flavor.
Add avocado last to prevent browning.
Adjust chili heat to taste.
Store in fridge up to 2 days.

🍽️ Nutrition
Serving Size: 1 cup
Calories: 280 kcal
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Carbohydrates: 32g
Fiber: 5g
Protein: 8g
Sugar: 5g
Sodium: 220mg
Cholesterol: 15mg

Conclusion

Making Spicy Street Corn Pasta Salad with Chili Lime Sauce is one of my happiest kitchen rituals. It’s colorful, flavorful, and endlessly comforting. Every step – from charring the corn to tossing the pasta in zesty sauce – fills me with joy because I know it will bring people together around my table. This isn’t just a recipe; it’s a celebration of summer, friendship, and family. Cooking like this turns ordinary meals into cherished memories, and I hope this salad brings that same warmth and delight to your home.