If you love the flavorful zest of Mexican street corn but want something a little more substantial and easy to share, this Creamy Street Corn Pasta Salad Recipe is about to become your new favorite. Imagine tender pasta tossed with smoky, charred corn, a luscious creamy dressing, a hint of lime brightness, and that punch of chili powder—this salad perfectly balances fresh and indulgent in every bite, making it an unforgettable summer side or crowd-pleasing party dish.
Ingredients You’ll Need
Gathering these simple yet essential ingredients ensures every spoonful of this salad bursts with vibrant flavors, textures, and colors, turning a humble pasta salad into a fiesta-worthy delight.
- 8 oz pasta (elbow, rotini, or shells): The perfect base to soak up all the creamy goodness while providing a satisfying bite.
- 2 cups corn kernels (fresh, frozen, or canned): Adds natural sweetness and the star elote flavor and texture.
- ½ cup mayonnaise: Creates the rich, creamy backbone of the dressing.
- ¼ cup sour cream: Lends tang and smoothness that balances the mayo’s richness.
- 1 tablespoon lime juice: Brings a fresh, zesty brightness that wakes up all the flavors.
- 1 teaspoon chili powder: Adds a gentle warmth and complexity true to classic street corn.
- ½ teaspoon smoked paprika: Infuses a subtle smoky layer reminiscent of grilled corn.
- ½ teaspoon garlic powder: A savory undertone that enhances depth without overpowering.
- ½ teaspoon salt: Essential to balance and elevate all the ingredients.
- ¼ teaspoon black pepper: Adds a mild kick to round out the seasoning.
- ½ cup crumbled cotija or feta cheese: Brings salty tang and that signature crumbly texture.
- ¼ cup chopped fresh cilantro: Offers bright herbal notes and vibrant green color.
- ¼ cup finely diced red onion: Contributes a subtle crunch and gentle sharpness.
- 1 jalapeño (seeded and finely diced, optional): For those who like a little extra heat that doesn’t overpower.
How to Make Creamy Street Corn Pasta Salad Recipe
Step 1: Cook the Pasta and Prepare the Corn
Begin by cooking the pasta according to the package instructions until it’s perfectly al dente—firm enough to hold its shape without being mushy. Once cooked, drain it and rinse under cold water to stop the cooking process and cool it down for that refreshing salad texture. As your pasta cooks, if you have fresh or frozen corn, toss it in a hot skillet and cook until lightly charred, about 5 to 7 minutes, to capture that signature smoky elote flavor. Let the corn cool while you prepare the dressing.
Step 2: Whisk the Creamy Dressing
In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. Whisk these ingredients vigorously until the mixture is smooth and emulsified, creating a dreamy creamy base that’s bursting with flavor and will coat every pasta piece evenly.
Step 3: Mix Salad Ingredients Together
Add the cooled pasta and charred corn into the bowl with the creamy dressing. Toss gently but thoroughly until every bite will have that luscious coating. Now fold in the crumbled cotija or feta cheese, chopped cilantro, diced red onion, and jalapeño if you’re going for a touch of heat. This step is all about balancing textures and flavors, so don’t rush—it should look colorful and inviting.
Step 4: Chill to Meld Flavors
Cover the bowl and chill the salad in the fridge for at least 30 minutes before serving. This waiting period allows the flavors to mingle and intensify, so when you dig in, every mouthful delivers a harmonious melody of creamy, spicy, tangy, and fresh tastes.
How to Serve Creamy Street Corn Pasta Salad Recipe
Garnishes
Adding garnishes is an easy way to elevate your presentation and flavor. Consider sprinkling extra crumbled cotija or feta cheese and a few whole cilantro leaves on top for vibrant pops of color and fresh bursts of flavor. A light dusting of smoked paprika or a sprinkle of chili powder on the surface also adds visual appeal and a hint of spice right from the start.
Side Dishes
This Creamy Street Corn Pasta Salad Recipe shines alongside grilled meats, tacos, or even as a star at vegetarian BBQ spreads. Pair it with grilled chicken, juicy burgers, or fajitas for a complementary, cool side that balances smoky, spicy, and creamy profiles effortlessly.
Creative Ways to Present
Try serving the salad in colorful mini mason jars or as a vibrant filling in wraps and sandwiches for picnics and potlucks. You can also layer it in a clear trifle bowl with chopped greens and roasted peppers for a festive look. The versatility of this dish lends itself beautifully to playful presentation ideas that invite sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Place any leftover pasta salad in an airtight container and refrigerate. It will stay fresh and tasty for up to 3 days. Stir it gently before serving again, as the dressing may thicken or settle.
Freezing
Due to the creamy dressing and fresh produce, freezing this salad is not recommended as it can alter the texture and separate the dressing. For best quality, enjoy cold within a few days instead.
Reheating
This salad is best served cold or at room temperature and does not require reheating. If you prefer a slightly warmer version, simply let it sit out for 15 minutes before serving, but avoid microwaving to preserve its delightful creamy texture.
FAQs
Can I use canned corn for this Creamy Street Corn Pasta Salad Recipe?
Absolutely! Canned corn works well and saves time. Just be sure to drain it well and, if possible, sauté it in a skillet for a few minutes to add that delicious charred flavor characteristic of street corn.
Is there a way to make this salad lighter?
Yes, swapping sour cream for Greek yogurt is a fantastic way to reduce calories and add a bit of protein while keeping the creamy texture intact. You can also reduce the mayonnaise slightly or use a light version.
How spicy is this salad with the jalapeño?
The jalapeño adds a gentle heat that enhances the flavor without overpowering the dish, especially when deseeded. Adjust the amount to your preference or omit it altogether if you want to keep it mild.
Can I prepare this salad in advance for a party?
Definitely! This salad actually tastes better after a few hours in the fridge since the flavors have time to meld beautifully. Just wait to add delicate garnishes right before serving to keep everything fresh and vibrant.
What other cheeses work if I can’t find cotija or feta?
Queso fresco is an excellent alternative for authenticity, but mild crumbly cheeses like ricotta salata or even a tangy goat cheese can work well, offering similar texture and that salty punch.
Final Thoughts
This Creamy Street Corn Pasta Salad Recipe is a celebration of comfort and bold flavors wrapped in one irresistible dish. Whether you’re bringing it to a cookout or making it a weeknight side, it invites smiles and second helpings with every creamy, zesty bite. Give it a try and watch it quickly become a staple you can’t wait to share with friends and family.
Print
Creamy Street Corn Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
This Creamy Street Corn Pasta Salad is a vibrant and flavorful side dish inspired by Mexican street corn (elote). It combines tender pasta with charred corn kernels, creamy mayo and sour cream dressing, tangy lime, smoky spices, and fresh cilantro for a colorful and refreshing salad perfect for summer gatherings, BBQs, or taco nights.
Ingredients
Pasta and Corn
- 8 oz pasta (elbow, rotini, or shells)
- 2 cups corn kernels (fresh, frozen, or canned)
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Mix-ins and Garnishes
- ½ cup crumbled cotija or feta cheese
- ¼ cup chopped fresh cilantro
- ¼ cup finely diced red onion
- 1 jalapeño, seeded and finely diced (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain the pasta and rinse under cold water to cool completely and stop cooking.
- Prepare the corn: If using fresh or frozen corn, heat a skillet over medium-high heat and cook the corn kernels until they are lightly charred, about 5 to 7 minutes. Remove from heat and allow to cool. If using canned corn, drain and rinse before adding.
- Make the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
- Combine salad: Add the cooled pasta, charred corn, crumbled cotija or feta cheese, chopped cilantro, diced red onion, and optional jalapeño to the dressing in the bowl. Toss everything gently until all ingredients are evenly coated with the creamy dressing.
- Chill and serve: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with extra cheese and cilantro if desired.
Notes
- For a lighter version, substitute Greek yogurt in place of sour cream.
- To enhance the smoky flavor, grill fresh corn on the cob before cutting off the kernels.
- This salad is an excellent side dish for BBQs, taco nights, or summer picnics.
