This easy street corn pasta salad is one of my favorite easy summer meals because it's packed with flavor, comes together with simple ingredients, and the whole family can enjoy it.
As a dietitian mom, I'm always looking for recipes that don't require a million ingredients but still feel fresh and satisfying. This version keeps things simple with roasted corn, chickpeas, Greek yogurt, lime, and feta for a creamy pasta salad that's perfect for lunches, BBQs, meal prep, or an easy weeknight dinner.
And if your toddler isn't quite into mixed meals yet, don't worry! You can simply serve the pasta, corn, chickpeas, and cheese separately while everyone still enjoys the same meal together. That's one of my favorite ways to keep meals low-pressure while still offering plenty of exposure to new foods.
Why You'll Love This Street Corn Pasta Salad
- Easy to make with simple ingredients
- Great for meal prep
- Perfect for summer BBQs and potlucks
- Creamy from the yogurt sauce
- A good source of protein and fiber thanks to the chickpeas
- Easy to customize
- Family-friendly and kid-approved
If your family loves pasta, be sure to try my butternut pasta and bone broth mac and cheese too!
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Ingredients You'll Need
Here's what you'll need to make this easy street corn pasta salad recipe:
- pasta - the base of this pasta salad that makes it hearty and satisfying
- roasted corn - adds sweetness and that classic street corn flavor
- chickpeas - one of my favorite pantry staples because they add plant protein, fiber, and iron without much effort
- plain Greek yogurt - keeps the dressing creamy while adding protein and a little tang
- lime juice - brightens the entire salad and balances the creamy dressing
- garlic powder - adds savory flavor without needing fresh garlic
- cumin - gives the salad its classic street corn-inspired flavor
- cilantro - adds freshness and color
- feta or cotija cheese - adds the salty finish that ties everything together
See recipe card for quantities.
How to Make Your Street Corn Pasta Salad
- Step 1: Cook the pasta according to the package directions. Drain, rinse with cold water, and let cool.
- Step 2: Whisk together the Greek yogurt, lime juice, garlic powder, cumin, and olive oil until smooth.
- Step 3: Add the cooked pasta, roasted corn, chickpeas, cilantro, and feta. Toss until everything is evenly coated.
- Step 4: Serve immediately or refrigerate for 30 minutes to let the flavors come together.
Hint for the Best Street Corn Pasta Salad
Let the pasta cool before mixing with the dressing. This helps keep the dressing creamy and prevents it from soaking into the pasta too quickly.
Substitutions
This easy street corn pasta salad is so easy to customize based on your dietary needs or preferences!
- gluten-free - use your favorite gluten-free pasta noodles or chickpea noodles for extra fiber + protein
- dairy-free - swap the Greek yogurt for dairy-free plain yogurt and omit the feta or cotija cheese
- add protein - mix in some grilled chicken or shredded rotisserie chicken for an even heartier meal!
- don't like cilantro? - just leave it out
Variations
Add different mix-ins to this street corn pasta salad to change it up!
- add black beans - add black beans for more fiber and protein
- avocado street corn pasta salad - add diced avocado or even smash and blend in
- more color - add diced bell peppers for more veggies and color
This would also be so yum tossed in my avocado lime ranch dressing!
Equipment
One of my favorite things about this street corn pasta salad recipe is that you don't need any fancy kitchen tools. You'll just need a large pot for cooking the pasta, a colander for draining it, measuring cups and spoons, a large mixing bowl, and a wooden spoon or silicone spatula to toss everything together. If you're using fresh lime, a citrus juicer can also make squeezing the juice a little easier, but it's totally optional.
Storing Your Street Corn Pasta Salad
Store leftovers in an airtight container in the refrigerator for up to 4 days. If the dressing thickens after chilling, stir in a splash of milk or a squeeze of fresh lime juice before serving.
Tiff's Dietitian Tip
If your toddler isn't a fan of mixed foods, try serving the ingredients separately instead of making a completely different meal. Offering the same foods in a way that feels comfortable to them is a great way to encourage exposure without pressure.
FAQ
Absolutely, but roasted corn gives the best flavor. They even make roasted corn frozen (which is what I used).
Yes! Just swap with your favorite dairy-free yogurt and leave out crumbed cheese.
Yes! Both chickpeas and black beans work great in this recipe. Chickpeas have a slightly firmer texture, while black beans make it feel a little more like traditional street corn. You can also totally leave the beans out completely!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with easy street corn pasta salad:
Easy Street Corn Pasta Salad
Equipment
- large pot
- spatula or wooden spoon
Ingredients
- 1 8-oz box pasta (rotini, bowties, shells, or cavatappi)
- 1 12-oz bag frozen roasted corn, thawed or 2 cups of roasted/plain corn
- 1 15-oz can chickpeas or black beans, drained and rinsed
- ¾ cup plain Greek yogurt or sour cream
- 1-2 tablespoons olive oil
- juice of 1 lime about 2 tablespoons
- ½ teaspoon garlic powder adjust to taste
- ½ teaspoon cumin adjust to taste
- ¼ teaspoon chili powder optional
- ¼-½ cup chopped cilantro
- ½ cup crumbled feta or cotija cheese
optional toppings
- diced avocado
- extra cilantro
- tajín for adults
- lime wedges
Instructions
- Cook the pasta according to the package directions until al dente. Drain, rinse with cold water, and let cool completely.
- In a large mixing bowl, whisk together the Greek yogurt, olive oil, lime juice, garlic powder, and cumin until smooth.
- Stir in the cooled pasta, thawed roasted corn, chickpeas or black beans, cilantro, and crumbled feta or cotija cheese.
- Mix until everything is evenly coated in the dressing.
- Enjoy immediately or refrigerate for 30 minutes to let the flavors come together.
- Garnish with extra cilantro, feta or cotija, or a squeeze of fresh lime juice if desired.
Notes
- Tastes even better after chilling for 30 minutes.
- Frozen roasted corn gives the best smoky flavor, but canned or fresh corn work too.
- Use chickpeas or black beans, both are delicious!
- If making ahead, stir in a splash of milk, extra Greek yogurt, or a squeeze of lime juice before serving if the dressing thickens.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Omit the cilantro if you're not a fan.
- Add grilled chicken for an easy protein boost.
- For toddlers who aren't into mixed meals yet, serve the ingredients separately while still enjoying the same meal together.
- Feta and cotija both work great, use whichever you have on hand.
- Taste before serving and season with salt if desired. I usually find the cheese adds plenty of salty flavor on its own.
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