Creamy Street Corn Pasta Salad

Why You’ll Love Creamy Street Corn Pasta Salad Recipe

• You’ll love the contrast of smoky grilled (or sautéed) corn and the creamy, zesty dressing—a real flavor punch.

• It’s fast and easy, yet packed with personality—great for weeknight meals, cookouts, or as a make‑ahead dish.

• The pasta base makes it hearty enough to serve as a main, or you can pair it as a side with grilled meats or veggies.

• It reheats (or rather, chills) beautifully—flavors meld and deepen after a little time in the fridge.

• It’s flexible: use frozen or canned corn if you need to, swap in gluten‑free pasta, or add protein for a fuller meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• cooked rotini or shell pasta (about 3 cups)

• grilled corn kernels (about 2 cups) — or sautéed frozen/canned corn

• mayonnaise (½ cup)

• sour cream (⅓ cup)

• fresh lime juice (1 tablespoon)

• lime zest (1 teaspoon)

• chili powder (½ teaspoon)

• smoked paprika (¼ teaspoon)

• garlic powder (½ teaspoon)

• crumbled cotija cheese (½ cup) — or use feta as a substitute

• chopped cilantro (¼ cup)

• 2 green onions, sliced

• Salt and black pepper, to taste

Directions

1. Cook the pasta until al dente, then drain and rinse under cold water; set aside.

2. Grill fresh corn (or sauté frozen/canned corn) until lightly charred; let it cool.

3. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, and garlic powder.

4. Add the cooked pasta, corn, crumbled cotija (or feta), chopped cilantro, and sliced green onions to the bowl with the dressing. Toss until everything is evenly coated.

5. Season with salt and pepper to taste.

6. Chill for at least 30 minutes in the refrigerator for best flavor before serving.

7. If the salad seems too thick or the pasta has absorbed too much dressing, refresh with a splash of lime juice or a bit more mayonnaise right before serving.

Servings and timing

• Yield: 6 servings

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

Variations

• Add protein: Stir in diced grilled chicken, shrimp, or black beans to make this a complete meal.

• Make it spicy: Toss in chopped jalapeño, a dash of hot sauce, or sprinkle with a Mexican chili seasoning (like Tajín).

• Lighter version: Replace some or all of the mayonnaise and sour cream with Greek yogurt or light mayo.

• Gluten‑free option: Use gluten‑free short pasta and take care not to overcook it so it stays firm in the chilled salad.

• Cheese swap: If you can’t find cotija cheese, use crumbled feta or queso fresco.

• Veggie boost: Add diced bell pepper, cherry tomatoes, or roasted zucchini to increase veggie content and color.

Storage/Reheating

• Store the pasta salad in an airtight container in the refrigerator. It stays fresh for up to 3–4 days.

• Because the pasta will continue to absorb dressing, you may want to refresh the salad before serving leftovers by stirring in a tablespoon of mayonnaise or sour cream, or another splash of lime juice.

• Do not freeze this salad—freezing will ruin the texture of the creamy dressing and the pasta.

FAQs

What is creamy street corn pasta salad made of?

Creamy street corn pasta salad combines short pasta cooked al dente, charred or sautéed corn kernels, a creamy dressing made of mayonnaise and sour cream flavored with lime, chili and garlic powders, plus salty cotija cheese, fresh cilantro, and green onions.

Can I use canned or frozen corn for this salad?

Yes — canned corn (well drained) or frozen corn (thawed and sautéed to get some char) both work well. Fresh grilled corn gives the best flavor, but the shortcuts are excellent time‑savers.

What pasta is best for this salad?

Short pasta shapes like rotini, shells, fusilli or penne are ideal because they hold the dressing and mix with the corn and herbs easily. Long noodles are less suitable for cold salads of this type.

Can I make the salad ahead of time?

Absolutely — this is a great make‑ahead dish. Chill it for at least 30 minutes before serving to let flavors meld. Leftovers the next day often taste even better.

How do I keep the dressing from becoming clumpy?

To maintain a smooth, creamy texture: toss the pasta with the dressing while it is still slightly warm so it absorbs the flavor; if leftovers get dry, stir in additional mayo or a splash of lime juice or olive oil before serving.

Is this salad vegetarian?

Yes — as written it is vegetarian. To make it vegan, you’d need to substitute vegan mayonnaise, a non‑dairy sour cream alternative (or dairy‑free yogurt), and use a vegan cheese substitute instead of cotija.

Can I adjust the spice level?

You sure can — increase the chili powder, add chopped jalapeño, or sprinkle your favorite hot seasoning. Conversely, reduce the chili powder and omit any extra heat for a milder version.

How do I handle leftovers?

Keep leftovers in an airtight container in the fridge for up to 3–4 days. Before serving again, stir well and refresh the texture if needed by adding a little more dressing or lime juice.

Does cotija really matter, or can I skip it?

Cotija (or a similar salty crumbly cheese like feta or queso fresco) adds a distinctive tangy and salty punch that rounds out the flavors. You can skip it in a pinch, but you’ll lose some of the signature “street‑corn” taste.

Can I serve this as a main dish rather than a side?

Yes — simply add a protein (grilled chicken, shrimp, beans) and perhaps extra veggies to bulk it up. The pasta base makes it filling enough to serve as a light main meal.

Conclusion

This creamy street corn pasta salad brings together bright, bold, and comforting flavors in a dish that’s versatile, easy, and delicious. Whether you’re planning a picnic, a potluck, a weeknight dinner, or a casual gathering, this salad will hold its own and bring something fresh and exciting to the table. Give it a try—you may find it becoming your go‑to recipe for warm‑weather sides and beyond.

Creamy Street Corn Pasta Salad

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This Creamy Street Corn Pasta Salad combines the bold, tangy flavors of Mexican street corn (Elote) with tender pasta, making it a perfect summer side dish or light meal. It’s creamy, zesty, and packed with roasted corn, cotija cheese, lime juice, and a touch of spice.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4-6 servings
• Category: Salad
• Method: Stovetop
• Cuisine: Mexican-Inspired
• Diet: Vegetarian

Ingredients

• 8 oz pasta (elbow macaroni, rotini, or shells)
• 1 tbsp olive oil
• 3 cups corn kernels (fresh, canned, or frozen and thawed)
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Juice of 1 lime
• 1/4 cup chopped cilantro
• 1/3 cup crumbled cotija cheese (plus more for topping)
• Salt and pepper to taste
• Optional: chopped jalapeños for heat

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Instructions

1. Cook the pasta according to package instructions. Drain and rinse under cold water to stop the cooking. Set aside.
2. Heat olive oil in a skillet over medium-high heat. Add the corn and cook until slightly charred, about 5-7 minutes. Remove from heat and let cool.
3. In a large bowl, mix together the mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, lime juice, salt, and pepper.
4. Add the cooked pasta, charred corn, chopped cilantro, and crumbled cotija cheese to the bowl. Toss until everything is evenly coated.
5. Taste and adjust seasoning if needed. Add optional jalapeños for heat, if desired.
6. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
7. Top with extra cotija cheese and a sprinkle of chili powder before serving, if desired.

Notes

• You can use canned or frozen corn if fresh isn’t available.
• This salad tastes best when chilled for at least 30 minutes.
• Add grilled chicken or shrimp to make it a full meal.
• Adjust the spice level to your preference by adding more or less chili powder or jalapeños.

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 4g
• Sodium: 380mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 25mg