Bold, creamy, and bursting with summer flavor, this street corn pasta salad takes all the elements you love from classic Mexican street corn (elote) and tosses them into a vibrant, satisfying side dish. Perfect for picnics, BBQs, or any warm-weather gathering, it’s a crowd-pleasing salad that balances smoky, tangy, and cheesy flavors with the comforting texture of tender pasta.
Rotini or fusilli pasta makes the ideal base—its nooks and curves hold onto the creamy dressing and kernels of charred corn in every bite. The combination of mayo and sour cream gives the dressing a rich, velvety texture, while lime juice and paprika add brightness and depth. Crumbled cotija or feta lends a salty, tangy contrast that complements the sweet corn beautifully.
This salad comes together in about 30 minutes, with minimal cooking required. It can be served fresh or chilled for a bit to let the flavors meld even more. A quick sear or grill of the corn adds an irresistible smoky note, though canned or frozen options work just as well when you’re in a pinch.
Whether you’re bringing a dish to a potluck or just want to add something special to your weeknight menu, this street corn pasta salad is guaranteed to impress. It’s easy to make, endlessly adaptable, and always delicious.
Servings: 6–8
Total Time: 30 minutes
Prep: 15 mins | Cook: 10 mins | Chill (optional): 15–30 mins
Ingredients:
- 8 oz rotini or fusilli pasta
- 2 cups corn kernels (fresh, frozen, or canned – drained)
- 1/2 cup red onion, finely diced
- 1/2 cup chopped cilantro
- 1/2 cup cotija or feta cheese, crumbled
- 1/2 tsp chili powder
- Juice of 1 lime
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 clove garlic, minced
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
Instructions:
- Cook Pasta: Boil the pasta in salted water according to package directions. Drain and rinse under cold water to stop cooking and cool quickly.
- Prepare Corn: If using fresh corn, grill or sauté it in a hot skillet until lightly charred. Otherwise, use canned (drained) or thawed frozen corn as-is.
- Make Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, minced garlic, smoked paprika, lime juice, salt, and pepper.
- Assemble Salad: Add the cooled pasta to the bowl with the dressing. Add corn, red onion, chopped cilantro, and crumbled cheese. Sprinkle in the chili powder.
- Mix Gently: Toss everything together until all ingredients are evenly coated.
- Chill or Serve: Refrigerate for 15–30 minutes if desired, or serve immediately for a fresh, creamy bite.
Variations:
- Spicy Twist: Add minced jalapeños, a dash of cayenne, or hot sauce to bring the heat.
- Protein Boost: Toss in grilled chicken, black beans, or shrimp for a heartier version.
- Vegan Option: Use plant-based mayo and sour cream, and substitute dairy-free cheese.
- Grain Swap: Try it with cooked quinoa, couscous, or orzo for a different texture.
Tips:
- For the best texture, don’t overcook the pasta. Al dente holds up better in creamy dressings.
- If making ahead, reserve some dressing to stir in just before serving, as pasta tends to absorb moisture over time.
- Cotija cheese adds a salty, crumbly texture, but feta works well as a substitute with a similar tang.
