This Creamy Street Corn Pasta Salad Is The Ultimate Summer Side

Too hot to turn on the oven for hours? This Creamy Street Corn Pasta Salad is for you.

It is the ultimate side dish for your next summer BBQ. You get smoky corn, zesty lime, and tender pasta in every bite. Your guests will be begging you for the recipe before the party ends.

Why This Recipe Is a Winner

This dish is a total crowd-pleaser for your next potluck or gathering. It combines the best parts of Mexican elote with a classic pasta salad. You get that creamy, smoky flavor profile everyone craves.

You only need 25 minutes to pull this together. It is budget-friendly and incredibly easy to scale for big groups. This is the perfect stress-free side dish for busy hosts.

How It Comes Together

Making this salad is as simple as boiling water and whisking a sauce. You char the corn in a hot skillet for that authentic street food taste. Then, you toss everything together in one big bowl. Even a beginner cook can master this recipe in minutes.

Ingredients You’ll Need

Most of these items are likely already in your pantry or fridge. Use fresh seasonal corn for the absolute best flavor.

• 16 ounces rotini or fusilli pasta
• 3 cups sweet corn kernels, fresh or frozen
• 0.5 cup mayonnaise
• 0.25 cup Mexican crema or sour cream
• 0.5 cup crumbled cotija cheese
• 0.25 cup fresh cilantro, chopped
• 2 green onions, thinly sliced
• 1 clove garlic, minced
• 1.5 tablespoons fresh lime juice
• 0.5 teaspoon chili powder
• 0.25 teaspoon smoked paprika
• 0.5 teaspoon kosher salt
• 0.25 teaspoon ground black pepper

Step-by-Step Directions

1. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions.
2. Drain the pasta and rinse under cold running water until cooled, then set aside.
3. Place corn kernels in a dry cast-iron skillet over medium-high heat. Cook for 5 to 7 minutes until lightly charred, stirring occasionally.
4. In a large mixing bowl, whisk together mayonnaise, Mexican crema, lime juice, minced garlic, chili powder, and smoked paprika until smooth.
5. Incorporate the cooled pasta and charred corn into the dressing bowl.
6. Add the crumbled cotija cheese, chopped cilantro, and sliced green onions.
7. Fold all ingredients together until the pasta is evenly coated with the dressing.
8. Season with salt and pepper to taste and refrigerate for a minimum of 30 minutes prior to service.

Best Ways to Enjoy It

Serve this salad chilled in a large, colorful bowl. It looks beautiful on a picnic table next to grilled meats. Pair it with juicy burgers or grilled chicken skewers for a complete meal. It is the ultimate summer companion for any outdoor feast.

How to Store Leftovers

Keep your leftovers in an airtight container in the fridge. This salad stays fresh and delicious for up to three days. Give it a quick stir before serving to redistribute the dressing. The flavors actually get better after a few hours of chilling. Do not freeze this dish as the creamy dressing will separate.

Tips for Best Results

• Use a cast-iron skillet to get the best char on your corn.
• Do not overcook the pasta or it will get mushy in the dressing.
• Rinse the pasta in cold water to stop the cooking process immediately.
• If you cannot find cotija, crumbled feta cheese is a great substitute.
• Fresh lime juice is essential for that bright, zesty kick.
• Add the cilantro just before serving to keep it bright green.
• Let the salad chill for at least 30 minutes to meld flavors.

Ways to Switch It Up

• Add diced jalapeños if you want a spicy kick.
• Toss in some black beans for extra protein and texture.
• Use gluten-free pasta to make this dish accessible for everyone.
• Swap the mayo for Greek yogurt for a lighter version.

FAQs

Can I use canned corn for this recipe?

Yes, just make sure to drain and pat the corn dry before charring. Frozen corn also works perfectly well for this dish.

What is Mexican crema?

It is a thickened cream that is slightly sour and salty. You can find it in the refrigerated dairy section of most stores.

Can I make this a day in advance?

Absolutely, it actually tastes better the next day. Just add a splash of lime juice before serving to refresh the flavors.

You are going to love how easy and delicious this is. Tag me when you make it!

— Jasmine

Creamy Street Corn Pasta Salad

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Calories: 385

Ingredients Method

Ingredients

  

• 16 ounces rotini or fusilli pasta
• 3 cups sweet corn kernels, fresh or frozen
• 0.5 cup mayonnais e
• 0.25 cup Mexican crema or sour cream
• 0.5 cup crumbled cotija cheese
• 0.25 cup fresh cilantro, chopped
• 2 green onions , thinly sliced
• 1 clove garlic , minced
• 1.5 tablespoons fresh lime juice
• 0.5 teaspoon chili powder
• 0.25 teaspoon smoked paprika
• 0.5 teaspoon kosher salt
• 0.25 teaspoon ground black pepper

Method

 

1. Bring a large pot of salted water to a boil and cook pasta until al dente according to package instructions.
2. Drain the pasta and rinse under cold running water until cooled, then set aside.
3. Place corn kernels in a dry cast-iron skillet over medium-high heat and cook for 5 to 7 minutes until lightly charred, stirring occasionally.
4. In a large mixing bowl, whisk together mayonnaise, Mexican crema, lime juice, minced garlic, chili powder, and smoked paprika until smooth.
5. Incorporate the cooled pasta and charred corn into the dressing bowl.
6. Add the crumbled cotija cheese, chopped cilantro, and sliced green onions.
7. Fold all ingredients together until the pasta is evenly coated with the dressing.
8. Season with salt and pepper to taste and refrigerate for a minimum of 30 minutes prior to service to allow flavors to meld.