If you’re looking for an unforgettable summer side, Creamy Street Corn Pasta Salad deserves a top spot in your recipe box. Imagine all the punchy, tangy, smoky flavors you love in Mexican street corn, wrapped around tender pasta and tossed in a creamy, zesty dressing. It’s lively, satisfying, and always the first thing to disappear at potlucks. Whether you’re feeding a crowd or prepping your weekday lunch, this salad brings bold color and irresistible textures to any table.
Ingredients You’ll Need
This Creamy Street Corn Pasta Salad comes together with simple staples, yet every ingredient has a special role—there’s no filler here! From the creamy base to the zippy finish and charred corn pops, each component adds a new layer of craveable flavor.
- Pasta: Short pasta shapes like rotini, penne, or bow tie provide nooks and crannies for all that luscious dressing to cling to.
- Olive Oil: Adds richness and helps char the corn for that signature smoky note.
- Corn Kernels: Fresh, frozen, or canned—whatever you have, the key is getting some golden color for a toasty sweetness.
- Mayonnaise: The backbone of the creamy dressing, bringing tang and silkiness.
- Sour Cream or Mexican Crema: Offers cool, subtle sharpness to balance those bold spices.
- Fresh Lime Juice: Brightens up the whole salad and cuts through the richness.
- Lime Zest: Packs a fragrant citrus zing without any bitterness.
- Chili Powder: Infuses the salad with a gentle warmth and color.
- Garlic Powder: Delivers savory depth without overpowering.
- Cayenne Pepper (optional): For those who love a little kick—it’s totally adjustable.
- Salt and Pepper: Don’t forget these essentials to sharpen and enhance all the other flavors.
- Cotija Cheese: Brings salty, crumbly goodness with unmistakable street corn flair.
- Fresh Cilantro: Adds herbal brightness and a pretty pop of green in every bite.
How to Make Creamy Street Corn Pasta Salad
Step 1: Cook the Pasta
Start by boiling your favorite short pasta in well-salted water. Cooking it just to al dente makes sure each piece has enough substance to hold up to the creamy dressing and all those tasty add-ins. Once it’s done, drain and toss the pasta with a bit of olive oil to keep it from sticking, then let it cool while you move to the next step.
Step 2: Char the Corn
Heat a large skillet over medium-high and add the rest of your olive oil. Toss in the corn kernels and cook for about 5 to 7 minutes. The key here is patience: let the corn sit undisturbed for a minute or two at a time so it picks up those irresistible browned spots that mimic grill-roasted elote. Stir occasionally so nothing burns, and remove from heat when you see those lovely golden edges.
Step 3: Make the Creamy Dressing
In a generously sized mixing bowl, whisk together mayonnaise, sour cream (or crema), lime juice, lime zest, chili powder, garlic powder, and, if you want a little heat, the cayenne pepper. Season with salt and pepper. This silky, bold dressing brings everything together and makes each forkful sing.
Step 4: Combine the Salad
Add your cooled pasta and charred corn right into the bowl with the dressing. Sprinkle in the Cotija cheese and fresh cilantro, and gently toss until every ingredient is evenly coated in the tangy, creamy sauce. The cheese will melt slightly and the cilantro infuses freshness—don’t skip these!
Step 5: Chill and Serve
For the best flavor, cover your Creamy Street Corn Pasta Salad and let it chill in the fridge for at least 30 minutes. This resting time allows all those bold flavors to meld and makes the salad extra refreshing. Just before serving, give it a quick toss and adjust for salt and lime juice if needed.
How to Serve Creamy Street Corn Pasta Salad
Garnishes
For that “wow” finish, sprinkle extra Cotija cheese over the top and scatter with another handful of fresh cilantro right before serving. A light dusting of chili powder or a few lime wedges on the side also adds gorgeous color and an extra zip.
Side Dishes
This salad pairs perfectly with anything fresh off the grill: think smoky chicken, steak, or portobello mushrooms. It’s also excellent alongside tacos or fajitas, making it a vibrant side for any Mexican-inspired feast.
Creative Ways to Present
Take your Creamy Street Corn Pasta Salad to new places by scooping it into individual cups for parties, stuffing it into bell peppers for edible “bowls,” or serving atop a bed of crunchy romaine for even more color and crunch. It’s endlessly versatile for casual gatherings or special occasions.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the fridge for up to 3 days. The flavors actually improve as they mingle, so tomorrow’s lunch might taste even better than today’s dinner!
Freezing
Creamy pasta salads don’t love the freezer—the dressing can separate once thawed, and the texture becomes less appealing. For best results, only make what you’ll enjoy within a few days, or gift extras to a lucky friend.
Reheating
This salad is meant to be enjoyed cold or at room temperature—no reheating needed! If it’s been in the fridge, let it sit out for 10-15 minutes to take the chill off, and give it a quick stir to revive the creamy emulsion.
FAQs
Can I use Greek yogurt instead of sour cream or crema?
Absolutely! Greek yogurt is a great substitute if you want a slightly lighter dressing. The flavor will be a bit tangier, but it blends beautifully with the rest of the ingredients in Creamy Street Corn Pasta Salad.
What kind of pasta works best?
Choose a short pasta shape with plenty of texture—rotini, penne, or bow tie are all stars here. You want something with nooks that will grab onto that creamy street corn dressing in every bite.
Can I make this Creamy Street Corn Pasta Salad vegan?
You can! Swap the mayonnaise and sour cream for vegan versions, and use a crumbly vegan cheese instead of Cotija. The salad still delivers big flavor and that beloved creamy texture.
What if I don’t have Cotija cheese?
No worries—feta cheese makes a solid substitute. It has a similar salty, tangy kick and crumbles nicely, though the flavor will be slightly milder than traditional Cotija in this salad.
Can I add extra veggies or protein?
Absolutely! Black beans, diced bell peppers, jalapeños, or even grilled chicken or shrimp are excellent additions if you want to bulk up your Creamy Street Corn Pasta Salad or make it a main dish.
Final Thoughts
I hope you’re as excited as I am to make (and share!) this Creamy Street Corn Pasta Salad—it’s the kind of dish friends and family will ask for again and again. It’s easy, vibrant, and endlessly adaptable for any occasion. Grab your ingredients and give it a try; your next cookout or family dinner just got a whole lot tastier!
Print
Creamy Street Corn Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the flavors of Mexican street corn with this creamy pasta salad. A perfect side dish for summer gatherings or potlucks, this dish combines charred corn, lime, and Cotija cheese for a delightful twist on a classic recipe.
Ingredients
Pasta:
- 16 oz short pasta (such as rotini, penne, or bow tie)
- 2 tablespoons olive oil, divided
Corn Mixture:
- 3 cups corn kernels (fresh, frozen, or canned and drained)
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Toppings:
- 1/2 cup crumbled Cotija cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Cook Pasta: Boil pasta until al dente, then toss with 1 tablespoon olive oil.
- Prepare Corn: Char corn in a skillet until lightly browned.
- Mix Dressing: Combine mayonnaise, sour cream, lime juice, zest, spices, salt, and pepper.
- Combine: Mix pasta, corn, cheese, and cilantro with the dressing.
- Chill: Refrigerate for at least 30 minutes before serving.
Notes
- Grill fresh corn for added flavor.
- Customize with jalapeño or black beans.
- Stores well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop and mixing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4 g
- Sodium: 260 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg
