If you’re looking for a dish that’s bursting with flavor, color, and a touch of irresistible creaminess, look no further than this Creamy Street Corn Pasta Salad. Inspired by classic Mexican street corn (elote), this salad brings together smoky charred corn, tangy lime, a whisper of spice, and a velvety dressing that clings to every bite of tender pasta. It’s the kind of side that earns rave reviews at potlucks, backyard barbecues, or even as a quick lunch you’ll be excited to pull from the fridge. Trust me, once you try this Creamy Street Corn Pasta Salad, it’ll become a staple in your warm-weather rotation!
Ingredients You’ll Need
You’ll be amazed at how a handful of humble ingredients can come together to create something so vibrant and crave-worthy. Each component adds a special touch, from the smoky corn to the creamy dressing, so don’t skip a thing—your taste buds will thank you!
- Pasta: Elbow macaroni or rotini gives this salad its delightful texture and soaks up all the delicious dressing.
- Olive Oil: A touch for sautéing the corn, bringing out its natural sweetness and helping it char perfectly.
- Corn Kernels: Fresh, canned, or frozen all work—just be sure to give them a good char for that classic street corn flavor.
- Mayonnaise: The base of the creamy dressing, adding luscious richness to every bite.
- Sour Cream: Adds tang and smoothness, balancing out the mayo and giving the salad irresistible body.
- Lime Juice: Freshly squeezed is best for a bright, zesty kick that lifts all the flavors.
- Chili Powder: Just enough heat to keep things interesting and echo the street corn vibe.
- Smoked Paprika: Adds a subtle smokiness that takes the flavor to the next level.
- Garlic Powder: For a savory depth that rounds out the creamy dressing.
- Salt and Black Pepper: Essential for bringing all the ingredients into perfect harmony.
- Cotija Cheese: Crumbled on top, it’s salty, tangy, and absolutely delicious—feta works in a pinch!
- Fresh Cilantro: Chopped cilantro adds a burst of herby freshness and beautiful color.
- Red Onion: Provides a pop of crunch and a gentle bite that livens up the salad.
- Jalapeño (optional): Seeded and diced for those who love a subtle, spicy edge—totally customizable!
How to Make Creamy Street Corn Pasta Salad
Step 1: Cook the Pasta
Start by boiling your favorite short pasta—elbow macaroni or rotini are both perfect choices. Cook according to the package directions until just al dente, then drain and rinse under cold water. This stops the cooking process and keeps the pasta from sticking together, ensuring your Creamy Street Corn Pasta Salad is light and perfectly tender.
Step 2: Char the Corn
While the pasta cools, heat the olive oil in a skillet over medium-high heat. Add your corn kernels and let them sizzle, stirring occasionally, for 4 to 5 minutes. You’re looking for those golden, slightly charred edges that deliver the signature street corn flavor. If you have fresh corn and a grill, go ahead and grill the cobs for even more smokiness before slicing off the kernels.
Step 3: Mix 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. This creamy, tangy, and mildly spicy dressing is what transforms the salad from simple to spectacular!
Step 4: Combine All the Good Stuff
Add the cooled pasta and charred corn to your bowl of dressing. Toss in the cotija cheese, chopped cilantro, red onion, and jalapeño if you’re using it. Mix everything together until every piece is coated in that dreamy dressing, and the salad looks vibrant and full of life.
Step 5: Chill and Serve
To let all the flavors meld and shine, cover your Creamy Street Corn Pasta Salad and chill it in the refrigerator for at least 30 minutes. Just before serving, give it a gentle toss and top with a little extra cheese and cilantro for the perfect finishing touch.
How to Serve Creamy Street Corn Pasta Salad
Garnishes
A little extra cotija cheese and a sprinkle of fresh cilantro take this Creamy Street Corn Pasta Salad from tasty to show-stopping. Don’t forget a few lime wedges on the side for anyone who wants an extra hit of brightness. If you love heat, a few more jalapeño slices look gorgeous and add a subtle spicy kick.
Side Dishes
This salad is the ultimate side for any summer cookout. Pair it with grilled chicken, burgers, or barbecue ribs for a meal that sings with flavor. It also makes a bold statement alongside tacos, quesadillas, or even as part of a picnic spread with fresh fruit and crunchy chips.
Creative Ways to Present
For parties or potlucks, scoop your Creamy Street Corn Pasta Salad into individual cups or mason jars for a fun, portable presentation. You can also serve it on a big platter lined with lettuce leaves and topped with extra cheese and herbs. If you’re feeling festive, add diced avocado or a scatter of black beans for a heartier twist.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Street Corn Pasta Salad keeps beautifully in an airtight container in the fridge for up to three days. The flavors deepen as it sits, making it even tastier the next day! Just give it a gentle stir before serving to redistribute any dressing that may have settled.
Freezing
While freezing is generally not recommended for this salad (the creamy dressing and pasta don’t hold up well to thawing), you can prep the charred corn and dressing components ahead and store them separately in the fridge. Assemble everything fresh for the best texture and taste.
Reheating
This salad is best enjoyed chilled or at cool room temperature, so there’s no need to reheat. If you’d like to bring it closer to room temp after refrigeration, simply let it sit on the counter for 15 to 20 minutes before serving for the creamiest texture.
FAQs
Can I make Creamy Street Corn Pasta Salad ahead of time?
Absolutely! In fact, making it a few hours or even a day ahead gives the flavors plenty of time to mingle and become even more delicious. Just keep it chilled and add any fresh garnishes right before serving.
Can I use a different type Side Dish
If you can’t find cotija cheese, feta is a wonderful substitute with a similar crumbly texture and tangy flavor. Queso fresco also works well for a milder taste.
What if I don’t like cilantro?
No problem at all! Swap the cilantro for chopped fresh parsley or chives. You’ll still get a burst of green color and fresh flavor without the distinctive cilantro taste.
How spicy is this salad?
The heat is very mild, thanks to a small amount of chili powder and the optional jalapeño. If you want more kick, leave some jalapeño seeds in or add a pinch of cayenne. For a milder version, simply omit the jalapeño altogether.
Can I add extra vegetables or protein?
Definitely! This Creamy Street Corn Pasta Salad is super flexible. Stir in diced avocado, black beans, bell peppers, or grilled chicken to make it even heartier and full of variety.
Final Thoughts
There’s just something irresistible about a big bowl of Creamy Street Corn Pasta Salad—every bite is a celebration of color, texture, and bold Mexican-inspired flavors. Whether you’re making it for a crowd or enjoying leftovers all week, I hope you fall in love with this dish as much as I have. Give it a try and let it brighten up your table!
Print
Creamy Street Corn Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes plus chilling
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
This Creamy Street Corn Pasta Salad is a vibrant, refreshing Mexican-inspired side dish combining al dente pasta with smoky charred corn, tangy lime, creamy mayo and sour cream dressing, and a hint of spice from chili powder and jalapeño. Perfect for summer gatherings or as a make-ahead salad with bold, fresh flavors and a satisfying texture.
Ingredients
Pasta and Corn
- 8 ounces elbow macaroni or rotini
- 1 tablespoon olive oil
- 2 cups corn kernels (fresh, canned, or frozen and thawed)
Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Add-ins and Garnish
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1 jalapeño, seeded and diced (optional)
Instructions
- Cook the pasta: Cook the elbow macaroni or rotini according to package directions until al dente. Drain well and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
- Char the corn: Heat olive oil in a skillet over medium-high heat. Add the corn kernels and cook for about 4 to 5 minutes, stirring occasionally, until the corn is slightly charred and golden brown. Remove from heat and allow to cool.
- Prepare the dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
- Combine salad ingredients: Add the cooled pasta and charred corn to the bowl with the dressing. Add crumbled cotija cheese, chopped cilantro, chopped red onion, and jalapeño if using. Toss gently but thoroughly until all ingredients are evenly coated with the dressing.
- Chill and serve: Refrigerate the pasta salad for at least 30 minutes to let the flavors meld. Before serving, optionally garnish with additional cotija cheese and cilantro. Serve chilled for best results.
Notes
- This salad is excellent when made a day ahead — the flavors deepen with time.
- For an even smokier flavor, use grilled corn on the cob instead of kernels.
- Add diced avocado or black beans for a heartier, more filling version.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
