Street Corn Pasta Salad

If you show up to a summer cookout with a bowl of this street corn pasta salad, don’t be surprised when you leave with an empty dish and a dozen recipe requests. This creamy, tangy, refreshing salad is packed with all the flavors of classic Mexican street corn—sweet charred corn, smoky peppers, zesty lime, and a touch of heat—all folded into tender pasta and coated in a luscious homemade dressing. It’s the kind of side dish that pairs well with all types of barbecue recipes, from steak fajitas to sticky-sweet country-style ribs. What makes it even better is that it's just as delicious chilled from the fridge the next day. It's one of those pasta salad recipes that's a true make-ahead hero!

Can you use frozen corn in street corn pasta salad?

You bet! While this dish is a fabulous way to celebrate sweet, juicy summer corn fresh off the cob, frozen corn makes a great stand-in. This recipe calls for six ears of corn, which comes out to just over 4 cups of kernels. Grab 2 (10-ounce) bags of frozen corn from the freezer aisle and you’ll be set. There's no need to thaw the corn before tossing it in the skillet, but you may need to add 1 to 2 minutes to the cook time for it to char.

What is crema?

Crema is a rich, tangy Mexican dairy product that's often spooned over enchiladas, tacos, and other savory dishes. It’s typically made from a blend of heavy cream and buttermilk, and sometimes includes a touch of salt or lime for extra flavor. You'll find versions of it across South America, and its taste and texture fall somewhere between American sour cream and French crème fraîche. When shopping, look for labels that say “sour cream” or “crema agria.” If it just says “table cream,” it’s likely closer to plain heavy cream, which won’t give you the tangy kick this pasta salad dressing needs. If you can’t find crema at your local grocery store or Latin market, sour cream makes a perfectly good substitute.