The Story & Intro
Street Corn Pasta Salad with Grilled Corn and Jalapeño always takes me straight back to warm evenings where the kitchen windows stayed open and laughter floated in from the garden. Hi 👋 I’m MARILYN, a 34-year-old from the United Kingdom, and cooking has always been my love language. I grew up believing food brings women and families together, and this Street Corn Pasta Salad with Grilled Corn and Jalapeño is one of those recipes that proves it every single time.
I still remember the first time I made a version of this dish. I stood in my tiny kitchen, balancing a bowl on my hip, corn sizzling on the grill pan, thinking about how cooking is about more than just food it’s about sharing stories and making memories. That’s exactly what I try to share on marilynrecipes.com: simple, comforting recipes that feel like a hug.
This Street Corn Pasta Salad with Grilled Corn and Jalapeño brings together smoky charred corn, tender pasta, a creamy lime dressing, and just enough jalapeño heat to wake everything up. I make it for barbecues, lazy weekends, and even quiet nights when I want something cheerful on the table. Every time I stir it together, I feel grounded, happy, and connected.
Why I Love Making This Recipe
I love this recipe because it feels joyful. I love the way the corn pops and caramelises, how the jalapeño adds a gentle kick, and how the creamy dressing coats every piece of pasta. Street Corn Pasta Salad with Grilled Corn and Jalapeño also feels generous. It feeds a crowd, travels well, and always sparks conversation.
I also love how flexible it feels. I cook for real life kids running in and out, friends showing up early, husbands sneaking tastes from the bowl. This salad forgives distractions and rewards you with bold, comforting flavour.
Ingredients & Little Kitchen Secrets
I keep the ingredients simple and accessible, because good food doesn’t need to be complicated.
My ingredients:
- Short pasta like fusilli or penne
- Fresh corn on the cob
- Jalapeño
- Red onion
- Fresh coriander
- Mayonnaise
- Sour cream
- Lime juice
- Garlic
- Smoked paprika
- Chilli powder
- Salt and black pepper
- Crumbled feta or cotija-style cheese
Little kitchen secrets from me to you:
I always grill the corn until it looks almost too dark. That smoky char is where the magic lives. I also finely mince the jalapeño so the heat spreads evenly instead of biting all at once. And I always dress the pasta while it’s just warm it soaks up flavour like a sponge.
How I Make It, Step by Step
I start by bringing a big pot of salted water to a rolling boil. I cook the pasta until just tender, then drain it and let it cool slightly.
While the pasta cooks, I grill the corn. I brush the cobs lightly with oil and place them on a hot grill pan. I turn them slowly until every side gets those beautiful charred marks. Once they cool, I slice the kernels off with a sharp knife.
I whisk mayonnaise, sour cream, lime juice, garlic, smoked paprika, chilli powder, salt, and pepper in a large bowl. I taste and adjust until it feels bright and balanced.
I add the pasta, grilled corn, jalapeño, red onion, and coriander to the bowl. I fold everything together gently, making sure every piece gets coated.
Finally, I sprinkle in the cheese and give it one last loving stir. I always taste again food deserves attention then I let it chill so the flavours can get cosy together.
How I Serve It at Home
At home, I serve this Street Corn Pasta Salad with Grilled Corn and Jalapeño in a big ceramic bowl right in the middle of the table. I scatter extra coriander on top and sometimes add a wedge of lime on the side.
It pairs beautifully with grilled chicken, burgers, or roasted vegetables. Sometimes I eat it straight from the fridge, standing barefoot in the kitchen, and honestly — that’s one of my favourite ways.
Storage, Reheating & Make-Ahead Tips
I store leftovers in an airtight container in the fridge for up to three days. The flavours deepen overnight, which I love.
If it thickens too much, I stir in a spoon of sour cream or a splash of lime juice to loosen it. I never reheat it this salad shines cold or at cool room temperature.
I often make it a day ahead for gatherings, which saves me stress and makes hosting feel easy.
100-Word Short Version
This Street Corn Pasta Salad with Grilled Corn and Jalapeño is creamy, smoky, and full of summer flavour. I combine tender pasta, charred corn, fresh herbs, and a zesty lime dressing for a comforting yet vibrant dish. It’s perfect for barbecues, picnics, or simple family dinners. I love how easy it is to make ahead and how it brings people together around the table. One bite always feels like sunshine and shared laughter.
Recipe Card Section
Street Corn Pasta Salad with Grilled Corn and Jalapeño
⏱️ Time
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
🛒 Ingredients
- 300 g short pasta
- 4 corn cobs
- 1 jalapeño, finely chopped
- ½ red onion, diced
- 3 tbsp fresh coriander, chopped
- 120 g mayonnaise
- 80 g sour cream
- Juice of 1 lime
- 1 garlic clove, minced
- 1 tsp smoked paprika
- ½ tsp chilli powder
- Salt and black pepper to taste
- 80 g crumbled feta
👩🍳 Instructions
- Cook pasta in salted water, drain, and cool slightly.
- Grill corn until charred, then cut kernels off.
- Whisk dressing ingredients together.
- Combine pasta, corn, vegetables, and dressing.
- Fold in cheese and chill before serving.
📝 Notes
I adjust the jalapeño based on who I’m feeding and always taste before serving.
🍽️ Nutrition
Creamy, satisfying, and balanced 🌽🍝
Street Corn Pasta Salad with Grilled Corn and Jalapeño
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: B
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
This Street Corn Pasta Salad with Grilled Corn and Jalapeño is creamy, smoky, and full of fresh summer flavour. I combine charred corn, tender pasta, herbs, and a zesty lime dressing to create a comforting dish that’s perfect for barbecues, family dinners, and make-ahead meals.
Ingredients
- 300 g short pasta
- 4 fresh corn cobs
- 1 jalapeño, finely chopped
- 1/2 red onion, diced
- 3 tbsp fresh coriander, chopped
- 120 g mayonnaise
- 80 g sour cream
- Juice of 1 lime
- 1 garlic clove, minced
- 1 tsp smoked paprika
- 1/2 tsp chilli powder
- Salt and black pepper to taste
- 80 g crumbled feta cheese
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just tender. Drain and let cool slightly.
- Heat a grill pan and grill the corn cobs until charred on all sides. Cool slightly and slice the kernels off.
- In a large bowl, whisk mayonnaise, sour cream, lime juice, garlic, smoked paprika, chilli powder, salt, and pepper.
- Add pasta, grilled corn, jalapeño, red onion, and coriander to the bowl.
- Gently fold everything together until well coated.
- Stir in the feta cheese, taste, and adjust seasoning. Chill before serving.
Notes
I grill the corn until deeply charred for the best smoky flavour. This salad keeps well in the fridge for up to three days. If it thickens, stir in a little sour cream or lime juice before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 35 mg
Conclusion
Every time I make Street Corn Pasta Salad with Grilled Corn and Jalapeño, I feel connected to why I cook in the first place. Food has a way of slowing us down and pulling us together. This dish lives at the heart of my kitchen simple, comforting, and made with love. I hope it finds a place on your table too.