What is creamy street corn pasta salad made of?

Creamy Street Corn Pasta Salad combines pasta, charred corn, cotija cheese, fresh herbs, and a creamy dressing made with mayo, sour cream, lime juice, chili powder, and garlic powder. It's inspired by Mexican street corn (elote) and adds a hearty twist with pasta for a truly satisfying dish.

Can I use canned or frozen corn for this salad?

Yes, both canned and frozen corn work well in Creamy Street Corn Pasta Salad. If using canned corn, drain it thoroughly. For frozen, thaw and sauté it in a dry skillet to get that slightly roasted flavor. While fresh grilled corn offers the best taste, these options are excellent time-savers.

What pasta is best for Mexican street corn pasta salad?

Short pasta shapes like rotini, fusilli, shells, or penne are perfect for Creamy Street Corn Pasta Salad. They hold onto the dressing beautifully and provide a great bite. Avoid long noodles, which don’t mix well and can get clumpy in cold salads.

How long can I store street corn pasta salad in the fridge?

You can store Creamy Street Corn Pasta Salad in the fridge for 3–4 days in an airtight container. Before serving, stir well and, if needed, refresh with a bit of mayo or lime juice to restore its creamy texture.

Creamy Street Corn Pasta Salad: 10-Minute Ultimate Appetizer

Ingredients

Scale

3 cups cooked rotini or shell pasta
2 cups grilled corn (or sautéed frozen/canned)
1/2 cup mayonnaise
1/3 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon lime zest
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 cup crumbled cotija cheese (or feta)
1/4 cup chopped cilantro
2 green onions, sliced
Salt and black pepper, to taste

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Instructions

Cook pasta until al dente. Drain and rinse under cold water. Set aside.
Grill or sauté corn until lightly charred. Let cool.
In a large bowl, whisk together mayo, sour cream, lime juice, zest, chili powder, smoked paprika, and garlic powder.
Add cooled pasta, corn, cheese, cilantro, and green onions to the bowl. Toss everything to coat well.
Season with salt and pepper to taste.
Chill for 30 minutes before serving for best flavor.
If needed, refresh with a splash of lime juice or mayo before serving.

Notes

For extra heat, add chopped jalapeño or a dash of hot sauce.
Gluten-free pasta works great—just don’t overcook.
Store in the fridge for up to 4 days in an airtight container.

Author: Paula
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Mixing
Cuisine: Mexican-American
Diet: Vegetarian