Street Corn Pasta Salad with Grilled Corn and Jalapeño – A Summer Bowl Full of Sunshine

Name: Street Corn Pasta Salad with Grilled Corn and Jalapeño
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 12 oz short pasta; 3 ears fresh corn; 1 jalapeño, finely chopped; ½ cup mayonnaise; ⅓ cup Greek yogurt or sour cream; Juice of 1 lime; 1 clove garlic, minced; 1 tsp chili powder or smoked paprika; ¾ cup crumbled feta or cotija cheese; ¼ cup fresh herbs, chopped; Salt and black pepper to taste

INAYA 1 hour ago

0 0 5 minutes read

Street Corn Pasta Salad with Grilled Corn and Jalapeño – A Summer Bowl Full of Sunshine

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The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

Today I want to talk to you about something that surprised even me the first time I made it: Street Corn Pasta Salad with Grilled Corn and Jalapeño. This recipe was born on a hot summer afternoon when the sun felt heavy, the windows were open, and I wanted something fresh but comforting at the same time. I had pasta on the counter, fresh corn from the market, and a few jalapeños that were almost begging to be used.

Street corn always reminds me of street food stalls, laughter, and sticky fingers. Pasta salad reminds me of family tables and big bowls passed from hand to hand. Bringing them together felt natural. This Street Corn Pasta Salad with Grilled Corn and Jalapeño quickly became one of those recipes my friends ask for again and again. I make it for gatherings, lazy weekends, and even quiet dinners when I want leftovers waiting for me the next day.

When I prepare Street Corn Pasta Salad with Grilled Corn and Jalapeño, I feel like I’m mixing cultures, memories, and flavors into one big, joyful bowl. It’s creamy, smoky, a little spicy, and full of texture. And most importantly, it’s made with love.

Why I Love Making This Recipe

I love this recipe because it doesn’t ask for perfection. The corn doesn’t need to be evenly charred. The pasta doesn’t need to look fancy. Everything comes together naturally, just like a good conversation around the table.

This Street Corn Pasta Salad with Grilled Corn and Jalapeño is flexible. I can make it mild or spicy. I can serve it warm or cold. I can prepare it ahead and let the flavors deepen overnight. It’s forgiving, generous, and always comforting.

Most of all, I love watching people take the first bite. There’s always that pause, that smile, and then the question: “What’s in this?” That moment fills my heart every time.

Ingredients & Little Kitchen Secrets

I always say ingredients matter, but love matters more. Still, choosing good ingredients makes this salad shine.

Here’s what I use and why:

Pasta: Short shapes like rotini or fusilli hold the creamy dressing beautifully.
Fresh corn: Grilling brings out sweetness and adds a smoky flavor.
Jalapeño: I remove the seeds for gentle heat, but sometimes I leave them in when I feel bold.
Mayonnaise: Creamy and comforting, just like my grandmother used to love.
Greek yogurt or sour cream: Adds tang and lightness.
Lime juice: Brightens everything.
Garlic: Because I can’t cook without it.
Chili powder or smoked paprika: For warmth and depth.
Crumbled cheese: Feta works beautifully here, even if it’s not traditional street corn.
Fresh herbs: Cilantro or parsley, depending on my mood.
Salt and pepper: Always taste and adjust.

My little secret: I grill the corn until it’s deeply golden, almost impatient-looking. That char makes the salad unforgettable.

How I Make It, Step by Step

I start by boiling the pasta in well-salted water. I cook it until just tender, then drain it and let it cool. I never rinse pasta for salads like this because I want the dressing to cling.

Next, I grill the corn. I place whole ears directly on a hot grill pan, turning them until they’re charred and fragrant. Once they cool slightly, I cut the kernels off with a sharp knife.

I finely chop the jalapeño, garlic, and herbs. I always taste a tiny piece of jalapeño first to understand how spicy it is. This step saves surprises later.

In a large bowl, I whisk together mayonnaise, yogurt, lime juice, chili powder, salt, and pepper. I add the pasta, grilled corn, jalapeño, cheese, and herbs. Then I gently fold everything together.

I taste again. I always taste again. Sometimes it needs more lime. Sometimes more salt. Trust your tongue.

I let the salad rest in the fridge for at least 30 minutes. This is when the magic happens.

How I Serve It at Home

At home, I serve Street Corn Pasta Salad with Grilled Corn and Jalapeño in a big ceramic bowl, usually slightly chilled. I sprinkle extra cheese and herbs on top and sometimes a pinch of chili flakes.

We eat it with grilled chicken, fish, or just crusty bread. On hot days, it becomes the meal. On busy days, it becomes tomorrow’s lunch. Either way, it always disappears.

Storage, Reheating & Make-Ahead Tips

I store this salad in an airtight container in the fridge for up to 3 days. The flavors actually improve with time.

If it thickens too much, I stir in a spoon of yogurt or a squeeze of lime juice before serving.

I don’t reheat it. This salad loves the cold. It’s meant to refresh and comfort at the same time.

100-Word Short Version

This Street Corn Pasta Salad with Grilled Corn and Jalapeño is creamy, smoky, and full of summer flavor. I combine tender pasta, charred corn, fresh jalapeño, and a tangy lime dressing for a dish that’s perfect for gatherings or easy meals. It’s simple, comforting, and flexible, with just the right amount of heat. I love serving it chilled with extra herbs and cheese on top. This salad brings people together and always leaves empty bowls behind.

🌽 Recipe Card

⏱️ Time

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

🛒 Ingredients

12 oz pasta
3 ears fresh corn
1 jalapeño, finely chopped
½ cup mayonnaise
⅓ cup Greek yogurt or sour cream
Juice of 1 lime
1 clove garlic, minced
1 tsp chili powder or smoked paprika
¾ cup crumbled feta or cotija cheese
¼ cup chopped fresh herbs
Salt and black pepper to taste

👩‍🍳 Instructions

Cook pasta in salted water, drain, and cool.
Grill corn until charred, then cut kernels off.
Mix mayonnaise, yogurt, lime juice, spices, salt, and pepper.
Add pasta, corn, jalapeño, cheese, and herbs.
Toss gently and chill before serving.

📝 Notes

Adjust spice by adding or removing jalapeño seeds. Add extra lime for brightness.

🍽️ Nutrition

Creamy, satisfying, and balanced with carbs, protein, and fresh vegetables 🌿

Conclusion

Every time I make Street Corn Pasta Salad with Grilled Corn and Jalapeño, I feel connected to the people I cook for. This dish carries laughter, summer heat, and shared moments in every bite. I hope it finds a place in your kitchen and your memories, just like it has in mine.