Creamy Street Corn Pasta Salad

Name: Creamy Street Corn Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 12 oz elbow macaroni or rotini pasta; 2 cups corn kernels (fresh, frozen, or canned); 1/2 cup mayonnaise; 1/4 cup sour cream; 1/4 cup fresh lime juice (about 2 limes); 1/2 teaspoon chili powder; 1/4 teaspoon smoked paprika; 1/2 teaspoon garlic powder; Salt and pepper to taste; 1/2 cup crumbled cotija cheese; 1/4 cup chopped cilantro; 1/4 cup diced red onion; Optional: jalapeño slices or hot sauce for heat

Isabella

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A vibrant and zesty twist on Mexican street corn, this Creamy Street Corn Pasta Salad salad combines tender pasta with sweet corn, cotija cheese, and a tangy lime dressing. It’s perfect for potlucks, BBQs, or a quick lunch that bursts with flavor and texture.

Why You’ll Love This Recipe

I love how this recipe brings the bold, comforting flavors of Mexican street corn into a refreshing pasta salad. It’s quick to prepare, easy to customize with added heat or extra toppings, and makes a fantastic make-ahead option for gatherings. The creamy, tangy dressing perfectly complements the smoky charred corn and salty cotija, making every bite irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz elbow macaroni or rotini pasta

2 cups corn kernels (fresh, frozen, or canned)

1/2 cup mayonnaise

1/4 cup sour cream

1/4 cup fresh lime juice (about 2 limes)

1/2 teaspoon chili powder

1/4 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

1/2 cup crumbled cotija cheese

1/4 cup chopped cilantro

1/4 cup diced red onion

Optional: jalapeño slices or hot sauce for heat

Directions

I bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Then I drain and rinse it under cold water to stop the cooking process.

While the pasta cooks, I heat a skillet over medium-high heat and lightly char the corn for 5–7 minutes if using fresh or frozen corn. If I’m using canned roasted corn, I skip this step.

In a large mixing bowl, I whisk together mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper until smooth and creamy.

I add the cooled pasta, charred corn, red onion, and half of the cotija cheese to the bowl and mix until everything is evenly coated.

Then I fold in the chopped cilantro, taste, and adjust the seasoning—adding more lime, salt, or spice if needed.

I chill the salad for at least 30 minutes before serving for the best flavor.

Before serving, I top the salad with the remaining cotija cheese and, if desired, some jalapeño slices or a dash of hot sauce.

Servings and timing

This recipe makes about 6 servings. It takes approximately 15 minutes to prep, 10 minutes to cook, and I recommend at least 30 minutes of chilling time for the flavors to meld. The total time is around 25 minutes, not including chilling.

Variations

I sometimes swap the pasta with bowties or shells for a different texture. Greek yogurt can replace sour cream for a tangier and lighter version. For more protein, I like adding grilled chicken or black beans. If I want it spicier, I include chopped jalapeños or a dash of hot sauce in the dressing.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Then I give it a good stir before serving again, as the dressing can settle. I don’t recommend reheating it since it’s meant to be served cold.

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FAQs

How do I make this pasta salad ahead of time?

I make it up to a day in advance and store it in the fridge. Just add the fresh toppings like extra cotija or jalapeños right before serving.

Can I use a different cheese?

Yes, if cotija isn’t available, I use feta cheese as a substitute. It has a similar salty, crumbly texture.

Is this recipe spicy?

Not by default. I keep it mild but easily adjust the heat by adding jalapeños or hot sauce to taste.

Can I make it vegan?

To make it vegan, I use plant-based mayo and sour cream, and swap out the cotija for a vegan cheese alternative or nutritional yeast.

What type of corn works best?

I like using fresh corn when it’s in season for the best flavor, but frozen or canned roasted corn works well too.

Conclusion

This creamy street corn pasta salad is one of my go-to dishes for warm weather or any time I need a flavorful, easy side. It’s packed with zest, crunch, and creaminess, and always disappears fast at gatherings. I love how versatile it is, and I can tweak it to suit any mood or occasion.