Creamy Street Corn Pasta Salad

Creamy Street Corn Pasta Salad is a delightful twist on classic elote (Mexican street corn), blending charred corn, tender pasta, and a zesty, creamy dressing. It’s a crowd-pleasing summer side dish that’s loaded with flavor and perfect for potlucks, BBQs, or even a light lunch. The mix of smoky, tangy, and creamy makes this salad irresistible.

Why You’ll Love This Recipe

I love how this recipe brings together the sweet smokiness of grilled corn with the richness of the creamy dressing and the satisfying texture of pasta. It’s super easy to make ahead, making it ideal for gatherings. Plus, the combination of spices, lime, and cotija cheese gives it a bold and authentic flavor that keeps me going back for more.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked pasta (elbow macaroni, rotini, or bow tie)

• Fresh or frozen corn (grilled or charred in a skillet)

• Mayonnaise

• Sour cream

• Fresh lime juice

• Chili powder

• Garlic powder

• Paprika

• Cotija cheese (crumbled)

• Fresh cilantro (chopped)

• Red onion (finely chopped)

• Jalapeño (optional, for extra heat)

• Salt and pepper to taste

Directions

1. I start by cooking the pasta until al dente, then rinse it under cold water and drain well.

2. If I’m using fresh corn, I grill or char it in a hot skillet until nicely browned. Then I cut it off the cob.

3. In a large mixing bowl, I whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, paprika, salt, and pepper.

4. I stir in the cooked pasta, grilled corn, chopped red onion, jalapeño (if using), cilantro, and most of the cotija cheese.

5. I mix everything until it’s well coated and creamy.

6. I chill it in the fridge for at least 30 minutes so the flavors can come together.

7. Right before serving, I give it a good stir and top with the remaining cotija cheese and a sprinkle of chili powder for color.

Servings and timing

This recipe makes about 6 to 8 servings and takes around 30 minutes to prepare, plus chilling time. It’s perfect as a side dish or a light main course.

Variations

• I like to swap sour cream with Greek yogurt for a lighter version.

• For a smoky flavor, I sometimes add a bit of chipotle in adobo to the dressing.

• If I want more veggies, I toss in diced bell peppers or cherry tomatoes.

• For a protein boost, grilled chicken is a great addition.

• Vegan? I just use plant-based mayo and cheese, and it’s still delicious.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I don’t recommend freezing it, as the creamy dressing can separate. If it dries out a bit, I stir in a splash of lime juice or a spoonful of mayo before serving. I always serve it cold or at room temperature—no reheating needed.

FAQs

How can I make this pasta salad spicier?

I usually add more jalapeños, a pinch of cayenne pepper, or some hot sauce to turn up the heat.

Can I use canned corn instead of fresh or frozen?

Yes, canned corn works just fine—just make sure to drain it well and give it a quick sauté to enhance the flavor.

Is this salad good for meal prep?

Absolutely. I often make it a day ahead—it actually tastes better after chilling and letting the flavors meld.

What pasta shape works best?

I prefer short, sturdy shapes like rotini or bow tie because they hold the dressing well and don’t get mushy.

Can I serve this warm?

I usually serve it cold, but if I want it warm, I skip the chilling step and serve it right after mixing everything together.

Conclusion

Creamy Street Corn Pasta Salad is a vibrant, bold, and satisfying dish that always earns compliments. I love how simple it is to put together and how versatile it can be. Whether I’m serving it at a backyard BBQ or keeping it in the fridge for weekday lunches, it’s always a hit.