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)

Cook Mode Prevent your screen from going dark

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.