When corn season arrives, I can’t resist creating recipes that let those sweet kernels shine. This Lemon Herb Corn Pasta Salad is light, fresh, and loaded with flavor. Grilled corn brings that smoky sweetness, while lemon and herbs keep every bite bright. It’s the kind of side dish that works for picnics, barbecues, or even just a simple weeknight dinner.
If you don’t feel like firing up the grill, don’t worry — this salad works beautifully with canned or frozen corn too. Just drain it well (or thaw if frozen), and you’ll still get that sweet pop of corn flavor in every bite. Grilling adds a smoky layer, but it’s completely optional.
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Why You’ll Love This Lemon Herb Corn Pasta Salad
- Seasonal flavor: Sweet grilled corn pairs beautifully with fresh lemon and herbs in this delightful lemon herb corn pasta.
- Make-ahead friendly: Pasta salads get better as they rest, so you can prep early.
- Perfect for gatherings: This salad travels well and looks gorgeous on the table.
Ingredients for Lemon Herb Corn Pasta Salad
Pasta & Corn
- 12 oz rotini or bowtie pasta
- 3 ears fresh corn, husked
- 1 Tbsp olive oil
- Pinch of salt
Dressing
- ⅓ cup olive oil
- 2 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
- 1 Tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1 Tbsp honey
- Salt & black pepper, to taste
Mix-Ins
- 1 small cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red or green bell pepper chopped
- ½ red onion, finely diced (optional)
- ½ cup feta cheese, crumbled (optional, or sub cotija)
- ¼ cup fresh parsley or basil chopped (or substitute cilantro)
How to Make Lemon Herb Corn Pasta Salad
Step 1: Grill the Corn
Brush corn with olive oil and sprinkle lightly with salt. Grill over medium-high heat, turning occasionally, until charred and golden (about 10 minutes). Once the corn is grilled, it complements the lemon-herb flavor in the pasta.
Step 2: Cook the Pasta
Boil pasta in salted water until al dente. Drain and rinse with cold water to stop the cooking process.
Step 3: Whisk the Dressing
In a small bowl, whisk together olive oil, lemon juice, zest, vinegar, Dijon, honey, salt, and pepper until smooth and emulsified. This dressing ties the corn and pasta salad together beautifully.
Step 4: Toss It All Together
In a large bowl, combine pasta, grilled corn, cucumber, tomatoes, peppers, onion (if using), feta (if using). parsley or basil. Pour the dressing over top and toss until well coated, crafting a delicious lemon herb corn salad.
Step 5: Chill & Serve
Refrigerate for at least 30 minutes before serving to let the flavors mingle. Serve this exquisite lemon herb corn pasta cold and enjoy!
Tips for the Best Lemon Herb Corn Pasta Salad
- Grill the corn for that smoky-sweet pop of flavor.
- Make it dairy-free: Skip the feta and add extra veggies like zucchini or bell peppers.
- Use fresh herbs generously — they’re the star alongside lemon. This truly elevates the lemon and corn salad experience.
- Prep ahead: This salad tastes even better the next day!
- Customize: Skip the onion or feta if you prefer, or add extra veggies.
- Boost flavor: Always use fresh lemon juice and zest for the brightest taste.
Variations on Lemon Herb Corn Pasta Salad
- Protein boost: Add grilled chicken or shrimp.
- Different pasta: Try orzo or shells for a fun twist.
- Herb swap: Mix in dill, mint, or chives for a fresh change.
Storage Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving, and refresh the lemon herb corn pasta salad with a squeeze of lemon if needed.
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Frequently Asked Questions
Can I use canned corn instead of fresh?
Yes! Fresh grilled corn gives the salad a smoky flavor, but canned or frozen corn works well too. Just drain and pat dry before adding.
What cheese works best in this salad?
Feta is classic, but you can make it optional or swap in goat cheese or Parmesan for a different flavor profile.
How long will this pasta salad keep?
It keeps in the fridge for up to 3 days. For the best texture, store the dressing separately and toss before serving.
Lemon Herb Corn Pasta Salad
Equipment
Ingredients
Corn & Pasta
Dressing
- ⅓ cup olive oil
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 Tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1 Tbsp honey
- Salt & pepper
Mix Ins
- 1 cucumber diced
- 1 cup cherry tomatoes halved
- 1 bell pepper chopped green or red
- ½ red onion finely diced-optional
- ½ cup feta cheese crumbled-optional
- ¼ cup basil or parsley chopped
Instructions
- Grill corn until charred; cool and cut kernels off.
- Cook pasta until al dente; drain and rinse.
- Whisk dressing ingredients in a small bowl.
- Toss pasta, corn, veggies, feta, and herbs in a large bowl.
- Add dressing; toss to coat.
- Chill 30 minutes before serving.
Notes
Notes
- Corn options: Grilled corn adds smoky sweetness, but canned or frozen corn works just as well. Just drain canned corn or thaw frozen before mixing.
- Dairy-free option: Omit feta and add extra veggies.
- Best flavor tip: Chill at least 30 minutes before serving.