Pasta and Corn Salad

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Pasta and Corn Salad

The availability of fresh corn is a sure sign that summer is in full swing. Each year, I wait in anticipation for ripe local corn to be available at our local farmers market, CSA or grocery store. I love eating it dripping with butter right from the cob, but I’ve also discovered some delicious fresh corn recipes.

This easy Pasta and Corn Salad recipe is simple to make and offers a refreshing twist to traditional pasta salads. The fresh corn adds a pop of texture and sweet flavor to the pasta, which also gets a bit of a zing from the addition of sweet pickle relish.

The ingredients are literally just tossed together. The only real prep work is to chop the herbs, dice the celery and to remove the kernels from the cob. There are several ways to do it and the knives Cutco recommends for cutting corn are a 7" Santoku, a 5" Petite Santoku or a 7-5/8" Petite Chef knife. Any of those will get the job done.

You can cut the kernels off with the cob resting on a cutting board, propping it up in the center of an angel food cake pan or resting it upright in the lip of a bowl that’s been flipped over. Take a look at our tutorial to learn 4 Easy Ways to Cut Corn Off the Cob.

If you want to add a bit of creaminess to the salad, consider running the back of your knife along the cob after the kernels have been removed to release some the corn milk. It’ll add a more creamy corn flavor to the salad.

The mayonnaise, sour cream, relish and herbs, which make up the tangy dressing for the salad, creates a nice balance to the sweetness of the corn. Try using it to dress other pasta salads, too.

This is a great summer salad for a backyard barbecue or family dinner.

Pasta and Corn Salad

Print Recipe


  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped chives
  • 12 ounces of cooked macaroni
  • 1 cup diced celery
  • 1 cup cooked corn kernels
  • Add salt and cayenne pepper to taste


  1. Mix together mayonnaise, sour cream, relish, parsley and chives.
  2. Stir in cooked macaroni, celery, corn, salt and cayenne pepper.
  3. Chill before serving.

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