Creamy Street Corn Pasta Salad Recipe
If you’re after a dish that shouts “summer” from the rooftops, Creamy Street Corn Pasta Salad is your answer. It’s the best of both worlds — all the bold, tangy, cheesy flavors of Mexican street corn, wrapped up in an ultra-creamy pasta salad. Every bite is a party of sweet corn, cool mayonnaise, zippy lime, smoky spice, and plenty of crunchy veggies, made even more irresistible with crumbled cotija and bursts of fresh cilantro. Quick to pull together, colorful on any table, and irresistible at potlucks, picnics, or backyard cookouts, this is a salad you’ll be making again and again.
Ingredients You’ll Need
This Creamy Street Corn Pasta Salad relies on a handful of simple, accessible ingredients — each one brings a boost of texture, color, or bold flavor to create pure magic when combined. Here’s what you’ll need, plus a few tips to make each component sing.
- Pasta: Elbow macaroni or rotini are classic picks since they catch every bit of creamy dressing and corn.
- Corn kernels: Fresh, canned, or thawed frozen corn all work; for even more flavor, grill your corn before adding it to the salad.
- Mayonnaise: This base gives the salad its signature creamy texture and brings all the flavors together.
- Sour cream: Adds tang and helps lighten the dressing just enough.
- Lime juice: Fresh lime juice brightens and lifts the entire salad — don’t skip it!
- Chili powder: For classic street corn warmth and gentle heat; try chipotle for a smoky kick.
- Smoked paprika: Adds extra depth and a delicious hint of smokiness.
- Garlic powder: Brings a subtle layer of savory garlic flavor without overpowering the dish.
- Salt: Essential to make each element pop.
- Black pepper: For a bit of peppery sharpness — freshly cracked is best.
- Cotija or feta cheese: Cotija is authentic and delightfully salty, but crumbled feta makes a great substitute if you can’t find it.
- Fresh cilantro: Chopped cilantro gives a herbal freshness and signature street corn flavor.
- Red onion: Diced red onion adds crunch, color, and a slight bite.
- Jalapeños (optional): For those who love heat, sliced fresh jalapeños are the perfect finishing touch.
How to Make Creamy Street Corn Pasta Salad
Step 1: Cook and Cool the Pasta
Begin by preparing your pasta just as the package instructs. Whether you’re team elbow macaroni or love a good rotini twist, make sure to cook it until it’s just al dente for the perfect bite. Drain thoroughly, then rinse under cold water — this not only cools the noodles quickly but also prevents them from sticking together later on. Set the pasta aside to finish cooling while you move on to the creamy dressing.
Step 2: Whisk Up the Creamy Dressing
Grab a large mixing bowl (big enough to eventually hold everything) and combine the mayonnaise, sour cream, freshly squeezed lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. Whisk it all together until the dressing is dreamy, creamy, and totally smooth — this is what will coat every bite of Creamy Street Corn Pasta Salad and infuse it with flavor.
Step 3: Add Corn, Cheese, and Veggies
Now for the best part: building texture and layers! To your bowl, add the cooled pasta, sweet corn kernels, crumbled cotija or feta, chopped cilantro, and diced red onion. If you want to amp things up even more, toss in optional jalapeños for a little fire. Gently toss everything together so every shell or spiral is coated with that luscious dressing and studded with corn and veggies.
Step 4: Chill and Marry the Flavors
This salad gets even better as it sits, so pop it into the refrigerator for at least 30 minutes before serving. Chilling helps all the ingredients meld together, letting the flavors of the Creamy Street Corn Pasta Salad deepen and the texture firm up perfectly. While you wait, get your garnishes and serving platter ready!
Step 5: Finish and Serve
Right before serving, give the salad a gentle toss. Taste and adjust the lime, salt, or spice if you’d like. Pile high in your favorite bowl and top with more cheese, cilantro, and fresh jalapeño slices if you’re feeling bold. Your Creamy Street Corn Pasta Salad is ready to steal the show!
How to Serve Creamy Street Corn Pasta Salad
Garnishes
No street corn salad is complete without a few finishing touches. Add more crumbled cotija or feta, a sprinkle of chili powder, fresh cilantro leaves, and thinly sliced jalapeños right before serving. A squeeze of extra lime takes it over the top and gives every bite a pop of freshness.
Side Dishes
Creamy Street Corn Pasta Salad pairs beautifully with anything off the grill — think juicy burgers, smoky BBQ chicken, or charred veggie skewers. It also makes a fun contrast alongside crisp green salads or a platter of tortilla chips and guac. The creamy, zesty dressing holds its own against bold flavors, making it a dreamy side for summer gatherings.
Creative Ways to Present
Don’t be afraid to go for a little wow factor! Serve Creamy Street Corn Pasta Salad in a big, colorful bowl for casual vibes, or dish it out in individual mason jars or lettuce cups for a picnic-ready presentation. For a potluck, make a double batch and top with a striped pattern of cheese, chiles, and cilantro for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Street Corn Pasta Salad keeps well covered in the refrigerator for up to three days. The flavors will continue to develop, but if the salad becomes a bit dry, just stir in an extra spoonful of mayo or lime juice before serving to restore that signature creaminess.
Freezing
Since dairy-based dressings and pasta don’t always freeze gracefully, I don’t recommend freezing Creamy Street Corn Pasta Salad. The texture can become watery and the veggies will lose their crispness once thawed, so it’s best enjoyed freshly made or from the fridge within a few days.
Reheating
This is meant to be enjoyed cold or at cool room temperature, so skip the microwave! Simply remove it from the fridge about 10 minutes before serving, stir well, and garnish as desired. If you want to freshen it up, add a handful of fresh cilantro or a squeeze of lime juice before serving.
FAQs
Can I use gluten-free pasta in Creamy Street Corn Pasta Salad?
Absolutely! Swap in your favorite gluten-free noodle, but keep an eye on the cook time and cool it thoroughly to prevent sticking. The rest of the recipe stays exactly the same and is naturally gluten-free aside from the pasta.
What’s the best kind of corn to use?
Fresh off-the-cob corn is unbeatable for peak flavor, especially if grilled or charred for extra smokiness. Canned and thawed frozen corn work in a pinch, making Creamy Street Corn Pasta Salad truly year-round.
How can I make this salad spicier (or milder)?
For more heat, add extra chili powder, diced jalapeños, or even a dash of hot sauce. To tame things down, simply skip the jalapeños and use sweet paprika instead of smoked. Taste and adjust the seasoning to suit your crowd.
Is there a vegan version of Creamy Street Corn Pasta Salad?
Yes! Use vegan mayo and sour cream, swap in your favorite vegan feta or cotija-style cheese, and double-check that your pasta is egg-free. The flavor is just as wonderful and vibrant as the classic version.
Can I add extra mix-ins to customize it?
Definitely. Diced avocado, black beans, or cherry tomatoes are delicious for added flavor and texture. Feel free to make Creamy Street Corn Pasta Salad your own by tossing in anything you love!
Final Thoughts
If you’re looking for a vibrant, craveable side that’s as easy as it is crowd-pleasing, you’ll fall in love with Creamy Street Corn Pasta Salad. Try it once, and it just might become your signature dish for every picnic, potluck, or barbecue from here on out. Gather your ingredients, invite some friends, and make this summer taste unforgettable!
Print
Creamy Street Corn Pasta Salad Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Creamy Street Corn Pasta Salad is a delightful fusion dish combining the flavors of Mexican street corn with pasta for a refreshing and creamy salad perfect for summer gatherings.
Ingredients
Main Ingredients:
- 12 oz elbow macaroni or rotini pasta, cooked and cooled
- 2 cups corn kernels (fresh, canned, or thawed from frozen)
Dressing:
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Additional:
- ½ cup crumbled cotija or feta cheese
- ¼ cup chopped cilantro
- ¼ cup diced red onion
- Optional: sliced jalapeños for heat
Instructions
- Cook the Pasta: Prepare pasta according to package instructions, then cool under cold water.
- Make the Dressing: In a large bowl, mix mayonnaise, sour cream, lime juice, spices, salt, and pepper until smooth.
- Combine Ingredients: Add pasta, corn, cheese, cilantro, and red onion to the dressing, toss to coat.
- Chill and Serve: Refrigerate for 30 minutes before serving. Garnish with extra toppings if desired.
Notes
- Grilling corn beforehand enhances flavor.
- For a heartier version, consider adding avocado or black beans.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
