Creamy Street Corn Pasta Salad

This creamy street corn pasta salad brings the best of Mexican street corn and summer barbecue sides together in one dish. It is my favorite thing to bring to potlucks or family movie nights because everyone always comes back for seconds.

I first made this for a backyard birthday party and my friends still text me asking for the recipe. It is always a crowd pleaser and the leftovers are just as good the next day.

Ingredients

• Pasta: Elbow or bowtie helps catch the sauce and veggies. Use good quality pasta for the best texture
• Corn: Fresh grilled cut off the cob or good canned works. Frozen corn needs to be fully thawed for the best flavor and texture
• Red bell pepper: Brings sweetness and crunch. Choose a firm and shiny pepper
• Red onion: Offers a crisp bite and color. Smaller onions tend to be less intense
• Fresh cilantro: Adds brightness. Rinse and dry well before chopping
• Cotija or feta cheese: Crumbled brings salty creaminess. Cotija has a distinctive flavor but feta is a great stand in
• Jalapeño (optional): For a spicy punch. Pick a smooth skinned pepper for good heat
• Lime juice: Keeps the salad tangy and lifts the other flavors. Use a juicy fresh lime if possible
• Mayonnaise: Creamy base. Choose a full fat version for richness
• Sour cream or Greek yogurt: Offers tang and more body. Full fat versions will hold up better
• Fresh garlic: For a little kick. Grate it finely to blend into the dressing
• Chili powder: For warmth. Pick a fresh smelling chili powder for best results
• Smoked paprika: Brings subtle smoky flavor. If possible use the Spanish kind
• Cumin: Supports the smoky spices. Go for ground cumin that smells earthy and potent
• Salt and pepper: Round everything out. Always taste at the end to get the right level

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of well salted water to a rolling boil. Add your pasta and cook just to al dente, usually about one minute less than the package says. Drain and rinse with cold water to stop the cooking. You want the pasta cool and firm so it holds up in the salad.

Char the Corn:

Heat a dry skillet over medium high and add your corn. Spread it in a single layer. Let it sit untouched for a minute then stir so more kernels get that slightly charred edge. Keep going for five to seven minutes. The toasty flavor is worth it but skip if short on time.

Make the Dressing:

In a mixing bowl combine mayonnaise, sour cream, minced garlic, juice of one lime, chili powder, smoked paprika, cumin, salt and pepper. Whisk this together until really smooth. The dressing should taste bright and creamy with a little heat and smoke.

Assemble the Salad:

In your biggest salad bowl add the cooled pasta, corn, diced red pepper, red onion, cilantro, jalapeño and crumbled cheese. Use a fork to toss so everything is evenly distributed.

Mix and Chill:

Pour the dressing over the salad and toss gently to coat every piece. Taste and add more lime or salt if needed. Pop the bowl in the fridge for at least fifteen to thirty minutes. This resting time lets the flavors deepen and the dressing cling.

Serve:

Right before serving sprinkle on extra cheese, more cilantro and give it a big squeeze of lime. This really wakes up the flavors. Spoon it up while still cool.

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I always look forward to chopping up the fresh cilantro for this recipe It reminds me of helping my aunt in her sunny garden in July She used to sneak a little extra cheese on top for me and it is still my favorite part

Storage Tips

Store the pasta salad covered in the fridge It keeps well for three days and the flavors stay bright After about a day the cheese melts into the dressing which makes it even creamier If you want to prep ahead wait to add avocado until you serve so it stays green

Ingredient Substitutions

Pasta is flexible use what you have Small shapes that hold sauce are best In place of cotija you can use feta or try Parmesan for a saltier touch If you are vegan try using a plant based mayo and leave out the cheese or use your favorite substitute

Serving Suggestions

This salad is perfect beside grilled chicken tacos or as a stand alone lunch I pack it into containers for workweek meals It goes great with crunchy tortilla chips or a squeeze of extra lime You can serve it as a main with grilled shrimp scattered over the top

Cultural Context

Inspired by Mexican street corn known as elote this dish keeps the smoky tangy cheese topped flavors and adds a cool and creamy twist Street corn is a staple at markets and fairs all over Mexico I grew up trying different versions at summer festivals and this pasta salad truly captures those memories in every bite

Frequently Asked Questions

→ How do I char the corn for more flavor?

Heat a dry skillet over medium-high, then add corn kernels and cook, stirring occasionally, until golden and slightly blackened, about 5–7 minutes.

→ Can I use a different pasta shape?

Elbow, rotini, or bowtie all work well. Any short-cut pasta that holds the dressing will complement the other ingredients.

→ What cheese is best if cotija isn’t available?

Feta is a great substitute for cotija, or try mild Parmesan for a different flavor profile.

→ How can I add more protein?

Grilled chicken or black beans blend in seamlessly and add heartiness to the dish.

→ How long should it chill before serving?

Chill for at least 15–30 minutes after mixing for optimal flavor and texture.

→ How spicy will this be with jalapeño?

The jalapeño adds a gentle heat, but you can leave it out or increase for more spice. Hot sauce also works well.