Creamy Street Corn Pasta Salad is the ultimate mashup you never knew you needed—imagine all the bold, tangy, and smoky flavors of classic Mexican street corn, but tossed with tender pasta and a luscious, creamy dressing. This dish is pure summer in a bowl: it’s easy to throw together, bursting with color and crunch, and perfect for potlucks, barbecues, or just a cozy family dinner. Whether you’re a street corn lover or a pasta salad devotee, this recipe brings a festive twist that’s guaranteed to earn you rave reviews.
Ingredients You’ll Need
The magic of Creamy Street Corn Pasta Salad lies in its blend of simple, vibrant ingredients. Each one plays a key role—bringing out the sweetness of corn, the creaminess of the dressing, and the zesty pops of flavor that make every bite irresistible.
- Elbow macaroni or rotini (12 oz): These shapes hold onto the creamy sauce and bits of corn perfectly; use whichever noodle you love most.
- Butter (2 tablespoons): Adds richness and helps the corn get that irresistible golden char in the skillet.
- Corn kernels (3 cups): Fresh, frozen, or canned all work—just make sure to drain if using canned, and enjoy the pop of sweetness.
- Smoked paprika (1/2 teaspoon): Gives a subtle smoky depth that mimics the grilled street corn vibe.
- Chili powder (1/4 teaspoon): Brings gentle heat and a warm, earthy flavor; add more if you like it spicy.
- Mayonnaise (1/2 cup): The backbone of the creamy dressing, ensuring every noodle gets coated in flavor.
- Sour cream (1/2 cup): Adds tanginess and a velvety texture that lightens up the dressing.
- Lime juice (1/4 cup): Brightens the whole salad with a zesty kick; fresh-squeezed is best if you’ve got it.
- Garlic powder (1/2 teaspoon): Infuses the salad with a savory, mellow garlic background.
- Salt and pepper: Essential for bringing all the flavors together; taste and adjust as you go.
- Cotija cheese (1/2 cup, crumbled): Salty, crumbly, and totally classic—feta works in a pinch, too.
- Fresh cilantro (1/4 cup, chopped): Herbs add brightness and a pop of green; skip if you’re not a cilantro fan.
- Green onions (1/4 cup, chopped, optional): For extra crunch and color, these are a lovely finishing touch.
- Extra cotija and chili powder (for garnish): A final sprinkle makes the salad look as good as it tastes.
How to Make Creamy Street Corn Pasta Salad
Step 1: Cook and Cool the Pasta
First things first: cook your pasta according to the package directions until it’s al dente, then drain and rinse under cold water. This not only stops the cooking process but also keeps the noodles from sticking together. Set the pasta aside to cool while you get the corn ready—this step makes sure your salad turns out perfectly creamy and not gluey.
Step 2: Char the Corn
Heat a skillet over medium-high and melt the butter, then toss in your corn kernels. Sprinkle with smoked paprika and chili powder. Let the corn sizzle for about 5 to 7 minutes, stirring occasionally, until it picks up some golden-brown, lightly charred spots. This step brings out the corn’s natural sweetness and adds that signature street corn flavor. Let it cool off before mixing it into your salad.
Step 3: Mix Up the Creamy Dressing
In a big mixing bowl, whisk together the mayonnaise, sour cream, lime juice, garlic powder, salt, and pepper until smooth. This creamy base is what transforms the salad from ordinary to unforgettable. Adjust the lime juice or seasoning to taste—this is your moment to make the flavors sing!
Step 4: Toss Everything Together
Add the cooled pasta, charred corn, crumbled cotija cheese, chopped cilantro, and green onions (if using) to the bowl with your dressing. Gently toss until every piece is coated in creamy, zesty goodness. Take a moment to taste and add more salt, pepper, or chili powder if you want a little extra kick.
Step 5: Chill and Garnish
Cover the bowl and pop it in the fridge for at least 30 minutes—this lets all those bold flavors meld together. When you’re ready to serve, give the Creamy Street Corn Pasta Salad a gentle stir, then sprinkle extra cotija and a pinch of chili powder on top for that eye-catching, fiesta-worthy finish.
How to Serve Creamy Street Corn Pasta Salad
Garnishes
The garnishes take your Creamy Street Corn Pasta Salad from tasty to truly irresistible. Don’t skip that final flourish of extra cotija cheese and a dusting of chili powder—it adds color, texture, and a punch of flavor right on top. For even more freshness, sprinkle on a few extra cilantro leaves or sliced green onions just before serving.
Side Dishes
This salad shines alongside all your summer favorites: grilled chicken, juicy burgers, or smoky barbecue ribs. It’s also fantastic paired with tacos, fajitas, or even as a hearty main for a vegetarian meal. The creamy, tangy flavors make it a crowd-pleaser at any gathering.
Creative Ways to Present
For a fun twist, serve your Creamy Street Corn Pasta Salad in individual mason jars or small cups for a portable picnic treat. You can also spoon it onto crisp lettuce leaves for a lighter, hand-held appetizer. If you’re feeling festive, try piling it high on a platter and scattering extra toppings for a colorful, shareable centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Street Corn Pasta Salad keeps well in the fridge for up to three days. Store it in an airtight container, and give it a good stir before serving to redistribute the dressing and flavors. If it thickens up, add a splash of lime juice or a spoonful of sour cream to loosen it.
Freezing
While technically you can freeze pasta salad, the creamy dressing and fresh veggies tend to get watery and lose their texture after thawing. For best results, enjoy your salad fresh or from the fridge—freezing isn’t recommended for this recipe.
Reheating
This salad is meant to be enjoyed chilled or at room temperature, so there’s no need to reheat it. If you’ve just taken it out of the fridge, let it sit for a few minutes to take the chill off before serving. This brings out the flavors and makes it taste extra fresh.
FAQs
Can I use a different type Side Dish
Absolutely! Rotini, penne, or even bowtie pasta all work beautifully in Creamy Street Corn Pasta Salad. Just choose a shape that holds onto the dressing and corn for the best texture.
What if I can’t find cotija cheese?
No worries—feta cheese is a great substitute that offers a similar salty, crumbly vibe. Parmesan or queso fresco can also step in if needed.
How spicy is this salad?
As written, Creamy Street Corn Pasta Salad has just a gentle warmth from the chili powder. To turn up the heat, add chopped jalapeño, a dash of hot sauce, or extra chili powder to match your spice preference.
Can I make it ahead of time?
Yes! In fact, Creamy Street Corn Pasta Salad tastes even better after chilling for a few hours or overnight. Just give it a stir before serving and adjust the seasoning if needed.
Is this salad gluten-free or vegan?
To make it gluten-free, simply use your favorite gluten-free pasta. For a vegan version, swap in vegan mayo and sour cream, and use a plant-based cheese or skip the cheese entirely.
Final Thoughts
If you’re craving something fresh, colorful, and downright crave-worthy, it’s time to try Creamy Street Corn Pasta Salad. Whether you serve it at a summer cookout or as a fun weeknight side, this dish brings big flavor and joyful vibes to every table. Give it a go, and get ready to watch it disappear!
Print
Creamy Street Corn Pasta Salad Recipe
- Total Time: 25 minutes plus chilling time
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious and creamy street corn pasta salad combining perfectly cooked elbow macaroni with smoky-charred corn, tangy lime, and creamy dressing, enhanced by cotija cheese and fresh cilantro. This Mexican-inspired side dish is perfect for summer gatherings or potlucks, offering a fresh twist on classic pasta salad with bold, vibrant flavors.
Ingredients
Pasta
- 12 oz elbow macaroni or rotini, cooked and cooled
- 2 tablespoons butter
Corn Mixture
- 3 cups corn kernels (fresh, frozen, or canned and drained)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup lime juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Mix-ins and Garnish
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions (optional)
- Extra cotija cheese and chili powder for garnish
Instructions
- Cook the Pasta: Prepare the elbow macaroni or rotini according to package instructions. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
- Char the Corn: In a skillet over medium-high heat, melt the butter. Add the corn kernels and sprinkle with smoked paprika and chili powder. Cook for 5 to 7 minutes, stirring occasionally, until the corn is lightly charred. Remove from heat and let cool.
- Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, salt, and pepper until smooth and well combined.
- Combine Ingredients: Add the cooled pasta, charred corn, crumbled cotija cheese, chopped cilantro, and green onions if using into the dressing bowl. Toss everything gently until the pasta salad is evenly coated with the dressing.
- Adjust Seasoning: Taste the salad and add more salt, pepper, or lime juice as needed to suit your preference.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Before serving, garnish with extra cotija cheese and a pinch of chili powder for an attractive finish.
Notes
- For extra spice, add a chopped jalapeño or a dash of hot sauce to the dressing.
- This salad can be made up to a day in advance and stored in the refrigerator; stir well before serving.
- Use fresh corn for the best flavor, but frozen or canned corn works well in a pinch.
- Substitute feta cheese if cotija is unavailable, though cotija provides a more authentic flavor.
- Optional green onions add a nice crunch and color but can be omitted or replaced with finely chopped red onion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 25 mg
