Creamy Street Corn Pasta Salad (Ready in 30 Minutes)
This Street Corn Pasta Salad takes all the smoky, tangy, creamy flavors of elote and tosses them with pasta for a side dish that disappears fast.
It comes together in about 30 minutes with simple ingredients, making it a go-to for summer cookouts or a quick dinner side.
Why This Pasta Salad Works
The dressing hits that same sweet-heat note as street corn, with chili powder, lime, and a creamy base that coats every bite. Charring the corn adds a layer of smokiness that keeps the salad from tasting flat.
And because pasta soaks up the dressing, it’s even better after a short rest in the fridge.
Ingredients
- 8 oz rotini pasta: any short, curly pasta will hold the dressing nicely
- 2 cups corn kernels: from about 2 ears fresh corn, or thawed frozen, or drained canned
- 1 tbsp vegetable oil: for charring the corn
- ½ cup mayonnaise: full-fat gives the creamiest result
- ¼ cup sour cream: or Mexican crema
- 2 tbsp fresh lime juice: from 1 to 2 limes
- 1 tsp chili powder: plus more for garnish
- ½ tsp garlic powder
- ½ tsp kosher salt: plus more for pasta water
- ¼ tsp black pepper
- ½ cup crumbled cotija cheese: divided
- ¼ cup chopped fresh cilantro: divided
- Optional garnish: sliced jalapeño, extra lime wedges
Variations / Substitutions
- Greek yogurt for sour cream: gives a tangier, lighter dressing
- Feta for cotija: the closest swap, though a bit saltier
- Add protein: fold in cooked, chopped grilled chicken or shrimp to make it a main
- Extra heat: a pinch of cayenne or a drizzle of hot sauce in the dressing
For a hot and cheesy twist, try my Baked Elote Dip.
How to Make Street Corn Pasta Salad
Step 1: Cook the Pasta
Bring a large pot of water to a boil. Add a generous pinch of salt and the 8 oz pasta. Cook until al dente, about 8 to 10 minutes. Drain and rinse under cold water until the pasta is cool, then set it aside.
Rinsing removes extra starch so the pasta doesn’t clump. It also cools it down quickly, which keeps the dressing from breaking when you toss everything together.
Step 2: Char the Corn
If you’re using fresh corn, cut the kernels off the cob. Heat the 1 tbsp oil in a large skillet over medium-high heat. Add the 2 cups corn and a pinch of salt. Let it sit without stirring for 2 to 3 minutes, then stir and cook another 2 to 3 minutes, until the kernels are charred in spots. Frozen corn works too, just pat it dry before adding. Transfer the corn to a plate and let it cool slightly.
You’ll see deep brown spots on about half the kernels. That char is what brings the smoky flavor, so don’t stir too often.
Step 3: Mix the Dressing
In a small bowl, whisk together the ½ cup mayo, ¼ cup sour cream, 2 tbsp lime juice, 1 tsp chili powder, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp pepper for about 30 seconds, until smooth.
Taste and adjust. More lime for tang, more chili powder for warmth. The dressing should be thick but pourable.
Step 4: Combine the Salad
In a large bowl, toss the cooled pasta, charred corn, half of the cotija (¼ cup), and half of the cilantro. Pour the dressing over and toss gently for about a minute, until every piece is coated.
The pasta will look lightly orange with flecks of chili. You can refrigerate at this point or move straight to the garnish.
Step 5: Garnish and Serve
Transfer to a serving bowl. Scatter the remaining ¼ cup cotija and 2 tbsp cilantro on top, plus a light dusting of chili powder and sliced jalapeño if you like. Serve right away, or chill for 30 minutes before serving to let the flavors meld.
Tips for the Best Pasta Salad
- Char the corn in a dry skillet for a low-effort smoky flavor, just keep the corn moving so it doesn’t burn.
- Use cold or room-temperature pasta. Hot pasta can turn the dressing oily.
- For a lighter salad, swap half the mayo with plain Greek yogurt, the dressing will still be creamy.
- Leftover salad thickens in the fridge, loosen it with an extra squeeze of lime juice.
Need more for a crowd? Here’s how to double it.
| Batch | Pasta (oz) | Corn (cups) | Mayo (cup) | Sour Cream (cup) | Lime Juice (tbsp) |
|---|---|---|---|---|---|
| 1x (Serves 4) | 8 | 2 | ½ | ¼ | 2 |
| 2x (Serves 8) | 16 | 4 | 1 | ½ | 4 |
Storing Leftovers
Refrigerate leftovers in an airtight container for up to 3 days. The pasta will absorb some dressing, so stir in a spoonful of sour cream or a squeeze of lime to loosen it. Add fresh cotija and cilantro just before serving.
What Goes Well With This Pasta Salad
This salad goes well with grilled meats, especially smoky flank steak or lime-rubbed chicken thighs. It also adds a creamy contrast to black bean burgers or crispy fish tacos.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, the flavors get better as they sit. Just hold back the final cotija and cilantro garnish until you’re ready to serve.
Is this salad served cold or warm?
Cold or at room temperature. I usually chill it for at least 30 minutes so the dressing sets.
What if I can’t find cotija cheese?
Feta makes a good swap, though it’s a bit saltier. Queso fresco is another option that crumbles similarly.
Can I use frozen corn?
Definitely. Thaw it and pat it dry, then char it in a hot skillet just like fresh corn.
Street Corn Pasta Salad Recipe
Ingredients
Method
- Cook pasta in salted boiling water until al dente, about 8 to 10 minutes. Drain, rinse with cold water, and set aside.
- If fresh, cut corn from cob. Heat oil in a skillet over medium-high, add corn and a pinch of salt. Char 4 to 5 minutes until spotted, stirring after a few minutes, then cool.
- Whisk mayo, sour cream, lime juice, chili powder, garlic powder, salt, and pepper for 30 seconds until smooth.
- In a large bowl, toss pasta, corn, half the cotija, half the cilantro, and the dressing until coated.
- Transfer to a serving bowl, top with remaining cotija, cilantro, a dusting of chili powder, and jalapeño if using. Serve or chill.
