Name: Creamy Street Corn Pasta Salad
Prep time: 10 min
Cook time: PT-488126H8M22S
Total time: PT-488126H8M22S
Cuisine: Mexican/American
Ingredients: 16 oz pasta (ditalini, rotini, shells or bow‑tie); 4 ears corn (or 3 cups frozen/canned, drained), charred or roasted; 2 teaspoons olive oil; 1 cup mayonnaise; 1 cup Mexican crema or sour cream; 4 tablespoons lime juice (about 2 limes); ½ teaspoon garlic powder; ¼ teaspoon cayenne pepper, to taste; ¾ teaspoon fine salt; 2 tablespoons chopped cilantro (plus more for garnish); ½ cup crumbled cotija cheese (plus extra for topping); Optional: chile‑lime seasoning (like Tajín) for garnish

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This Creamy Street Corn Pasta Salad is a bold and flavorful twist on traditional pasta salad. Inspired by the flavors of Mexican street corn, it blends charred corn, tender pasta, a creamy chili-lime dressing, and cotija cheese into a perfect summer side dish—or even a main course. It’s tangy, spicy, creamy, and just a little smoky, making it a real standout at barbecues, potlucks, or simple family dinners. Creamy Street Corn Pasta Salad

Why You’ll Love This Recipe

I love how this recipe takes the zesty, creamy essence of Mexican street corn (elote) and turns it into a satisfying, hearty salad. The pasta gives it bulk, making it a complete dish, while the corn adds texture and sweetness. It’s a great make-ahead option that gets even better after chilling. Plus, it’s endlessly adaptable—perfect for all kinds of summer gatherings.

Ingredients

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

Pasta (I usually go with rotini, but bowtie or penne work too)
Fresh or frozen corn (I like to char it for that smoky flavor)
Cotija cheese (adds a salty, crumbly richness)
Mayonnaise
Sour cream
Fresh lime juice
Garlic (minced)
Chili powder
Smoked paprika
Jalapeño (optional, for extra kick)
Fresh cilantro (chopped)
Salt and pepper

Directions

I start by cooking the pasta according to package instructions. Once it’s al dente, I drain and rinse it under cold water to stop the cooking and cool it down.
While the pasta cooks, I char the corn. If I’m using fresh corn, I grill it until it’s slightly blackened and then cut it off the cob. Frozen corn works too—I just toast it in a skillet until it gets a bit of color.
For the dressing, I whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and pepper in a large bowl.
I toss the cooled pasta and charred corn into the bowl with the dressing, stirring to coat everything evenly.
I fold in cotija cheese, chopped cilantro, and diced jalapeño if I want a spicier version.
I refrigerate the salad for at least 30 minutes before serving to let the flavors meld.

Servings and timing

This recipe serves about 6–8 people as a side dish. It takes approximately 25 minutes to prepare, plus at least 30 minutes of chill time in the fridge.

Variations

I sometimes swap out the cotija for feta if that’s what I have on hand.
For a lighter version, I use Greek yogurt instead of sour cream.
I’ve added grilled chicken or black beans to make it a full meal.
If I’m in the mood for extra heat, I add a dash of hot sauce or extra jalapeños.
For added crunch, I occasionally top it with crushed tortilla chips right before serving.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. If the salad gets a bit dry, I stir in a little extra sour cream or mayo before serving. I don’t recommend reheating this dish, as it’s best served cold or at room temperature.

FAQs

Can I make this pasta salad ahead of time?

Yes, I actually prefer making it the day before—it gives the flavors time to develop and makes prep easier for busy days.

What type of pasta works best?

I usually go with rotini because it holds the creamy dressing well, but any short pasta like penne, bowtie, or shells will work.

Can I use canned corn instead of fresh or frozen?

I can, but I like to toast it in a skillet first to bring out a bit of that roasted flavor. It’s a great shortcut if I’m short on time.

Is there a dairy-free version?

Yes, I use vegan mayo and dairy-free sour cream, and swap the cotija for a dairy-free cheese or leave it out entirely.

How spicy is this salad?

It’s mild with just a little warmth from the chili powder and smoked paprika, but I can adjust the spice by adding or omitting jalapeños.

Conclusion

Creamy Street Corn Pasta Salad brings together everything I love about summer flavors in one bowl—sweet corn, tangy lime, bold spices, and a rich, creamy dressing. It’s easy to prepare, easy to customize, and always a hit. Whether I’m serving it at a cookout or enjoying leftovers for lunch, it never fails to impress.