Get ready to meet your new favorite summer side: the Creamy Street Corn Pasta Salad Recipe. It brilliantly combines the vibrant, zesty notes of Mexican street corn with the comforting, familiar texture of your go-to pasta shapes. Each creamy, paprika-dusted bite bursts with sweet corn, tangy cheese, and fresh herbs, making it just as perfect for lazy cookouts as it is for weekday lunches. This salad is irresistible, easy to make, and an instant crowd-pleaser, no matter the occasion.
Ingredients You’ll Need
The beauty of this salad is how it transforms a handful of everyday, simple ingredients into a dish that’s fun, colorful, and absolutely packed with flavor. Each element in the Creamy Street Corn Pasta Salad Recipe brings something special to the table, from the creamy dressing to the pops of sweet corn and sharp, salty cheese.
- 8 oz pasta (elbow, rotini, or shells): The pasta forms a sturdy, tender base that soaks up the creamy dressing and holds all the tasty extras in every forkful.
- 2 cups corn kernels (fresh, canned, or thawed frozen): Corn is the star here, infusing each bite with juicy sweetness and classic street corn flavor.
- 1/3 cup mayonnaise: Mayo adds a rich, silky texture to the dressing, tying everything together in the most satisfying way.
- 1/3 cup sour cream or Greek yogurt: For a tangy, cool finish that balances the heat and richness; Greek yogurt provides extra creaminess and a protein boost if you prefer.
- 1 tablespoon lime juice: Lime juice gives the salad a bright, citrusy zing that keeps every bite refreshing.
- 1 teaspoon chili powder: Chili powder brings that signature smoky warmth and Mexican flair.
- 1/2 teaspoon smoked paprika: Smoked paprika layers in even more depth and a subtle charred aroma.
- 1/4 teaspoon garlic powder: Garlic powder delivers a gentle punch of savory flavor without overpowering.
- Salt and pepper to taste: Elevate all the flavors; season generously based on your personal preference.
- 1/3 cup cotija or feta cheese, crumbled: Cotija is classic for authentic street corn flavor, but feta is a fabulous, tangy alternative.
- 1/4 cup red onion, finely diced: Red onion adds crispness, color, and just the right hint of bite.
- 1/4 cup fresh cilantro, chopped: Cilantro brightens up the whole salad with its fresh, herbal pop.
How to Make Creamy Street Corn Pasta Salad Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta of choice until it’s perfectly al dente. Keep an eye on those noodles—you want them tender but still with a little chew, so the salad holds its shape later. Once done, drain and rinse under cold water; this not only cools the noodles quickly so the dressing doesn’t get absorbed too much, but also helps prevent sticking.
Step 2: Prepare the Corn
If you’re using fresh corn, grilling or sautéing it until lightly charred makes all the difference, lending a subtly smoky, caramelized flavor classic to authentic street corn. Canned or thawed frozen corn works beautifully too; just drain well to keep the salad from getting watery. No matter which type Salad, Side Dish.
Step 3: Whisk the Creamy Dressing
In a large mixing bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. The result? A dreamy dressing that brings creamy depth, tanginess, and a gentle heat—just like the classic elote-inspired street corn flavors we all crave in the Creamy Street Corn Pasta Salad Recipe.
Step 4: Combine Everything
Add the cooled pasta along with the corn, red onion, cilantro, and crumbled cotija or feta right into the bowl with your creamy dressing. Gently toss everything together, making sure every bit of pasta and corn is coated. The colors will pop, and the aromas will have you sneaking forkfuls already—don’t say I didn’t warn you!
Step 5: Chill for Flavor Magic
Cover the bowl and pop it in the fridge for at least 30 minutes before serving. This little chilling break gives the flavors time to meld and intensify, resulting in a salad that’s cool, creamy, and even more delicious than when freshly mixed. It’s worth the wait, promise!
How to Serve Creamy Street Corn Pasta Salad Recipe
Garnishes
To make your Creamy Street Corn Pasta Salad Recipe extra festive, sprinkle more crumbled cotija or feta on top, shower it with fresh cilantro, and dust the surface with a touch more chili powder. A wedge of lime on the side is also a winning touch for a burst of citrus right before each bite.
Side Dishes
This salad is a total team player and pairs beautifully with everything from grilled chicken, steak, or shrimp to classic picnic fare like burgers and veggie skewers. It’s also a standout with tacos, quesadillas, or even as a vibrant side with barbecue at your next summer cookout.
Creative Ways to Present
For parties or potlucks, spoon your Creamy Street Corn Pasta Salad Recipe into individual cups or mason jars for easy, mess-free serving. Or mound it on a big platter lined with romaine leaves and top with extra herbs for a dramatic, shareable centerpiece. You can even stuff it into hollowed-out peppers for a fun, edible bowl.
Make Ahead and Storage
Storing Leftovers
This salad is a make-ahead superstar and stays fresh and tasty in the refrigerator for 2 to 3 days. Simply store any leftovers in an airtight container. Just be aware that the pasta and veggies may soak up some dressing as it sits, so if you want an extra-creamy texture, stir in a spoonful more mayo, sour cream, or a splash of lime juice before serving.
Freezing
Freezing is not recommended for the Creamy Street Corn Pasta Salad Recipe, as the creamy dressing may separate and the vegetables can lose their crispness when thawed. For the best texture and flavor, enjoy it fresh from the fridge within a couple of days of making it.
Reheating
This salad is meant to be served cold or at room temperature, so no reheating is needed! If it’s been in the refrigerator for a while, let it sit out for 10 to 15 minutes to take off the chill and give it a good stir to revive the dressing before digging in.
FAQs
Can I make this salad in advance?
Absolutely! The Creamy Street Corn Pasta Salad Recipe actually gets better as it sits, giving the flavors time to marry. Just make sure to give it a quick stir and refresh with a squeeze of lime or extra dressing if needed before serving.
Is there a substitute for cotija cheese?
If you can’t find cotija, no worries—crumbled feta is a fantastic substitute that mimics the salty, tangy punch of the traditional Mexican cheese.
Can I add protein to make it a main dish?
Definitely! Toss in grilled chicken, shrimp, or even black beans to transform it from a hearty side into a filling, crowd-pleasing main course. The Creamy Street Corn Pasta Salad Recipe is wonderfully adaptable.
How spicy is this recipe?
As written, it’s mild with just a touch of smoky warmth from the chili powder and smoked paprika. Want more kick? Stir in diced jalapeños or a pinch of cayenne to kick up the heat!
Which pasta shapes work best?
Short, sturdy pasta shapes like elbows, rotini, or shells are ideal because they hold the creamy dressing in all their nooks and crannies. Feel free to use what you have on hand or mix it up for extra fun and texture.
Final Thoughts
Give this Creamy Street Corn Pasta Salad Recipe a spot at your next gathering and watch it disappear—there’s just something magical about those creamy, zesty, corn-packed bites that gets everyone smiling and asking for seconds. Dive in and enjoy every forkful of this bright, bold, and totally irresistible salad!
Print
Creamy Street Corn Pasta Salad Recipe
- Total Time: 25 minutes (plus chilling)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy goodness of this delightful Creamy Street Corn Pasta Salad. A fusion of Mexican street corn flavors with pasta, this salad is perfect for summer gatherings or as a side dish. The creamy dressing with a hint of lime and spices coats the pasta and sweet corn, while the cotija cheese adds a savory kick. This salad is a crowd-pleaser that’s easy to make and even easier to enjoy!
Ingredients
Pasta:
- 8 oz pasta (elbow, rotini, or shells)
Corn Mixture:
- 2 cups corn kernels (fresh, canned, or thawed frozen)
- 1/3 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Additional Ingredients:
- 1/3 cup cotija or feta cheese, crumbled
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
Instructions
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the Corn: If using fresh corn, grill or sauté until lightly charred; otherwise, drain canned corn or thaw frozen corn.
- Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Combine Ingredients: Add the cooled pasta, corn, red onion, cilantro, and cheese to the dressing. Toss until everything is evenly coated.
- Chill and Serve: Chill for at least 30 minutes before serving to let the flavors meld. Garnish with extra cheese, cilantro, or a sprinkle of chili powder if desired.
Notes
- This salad is great made ahead and keeps well in the fridge for 2–3 days.
- Add diced jalapeños for a kick or grilled chicken to make it a meal.
- Swap cotija with feta if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
