20-Minute Creamy Street Corn Pasta Salad
This 20-minute street corn pasta is loaded with fire-roasted corn, Cotija, and a deliciously tangy, creamy dressing. It’s quick and easy to throw together, made up of mostly pantry ingredients you’ve probably already got in your kitchen!
I bring this pasta salad to every summer party.
- The flavors of this street corn pasta salad are out of this world. The creamy dressing has just the right amount of tangy lime flavor with a subtle hint of spice. It’s got enough mayo to give it some serious creaminess, but not so much that it feels heavy. Mix that with perfectly al dente pasta, fire-roasted corn, and fresh chopped cilantro, and this is a side dish that dreams are made of!
- It consists mainly of pantry ingredients. This is one of those recipes where we pretty much have everything on hand at all times and can throw this salad together at a moment’s notice! Frozen or canned corn, pasta, mayo, sour cream, lime, chili powder – the only thing we sometimes don’t have is Cotija cheese, in which case I’ll substitute queso fresco or feta cheese instead!
Here’s how it all comes together.
Cook pasta according to package directions until al dente. Toss with 2 teaspoons olive oil, salt, and pepper and set aside to cool to room temperature. Or pop it in the fridge to speed up the cooling process.
Add sour cream, mayo, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest and juice, and a couple large pinches of salt and pepper to a large bowl.
Mix until well combined, smooth, and creamy.
Add cooled pasta, corn, Cotija, and cilantro to a large bowl.
Pour most of the dressing over the pasta.
Toss until everything is well coated.
Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.
Hold off on the Cotija if you’re making this ahead.
- If you’re prepping this ahead of time (like 24 hours in advance or more) – I have one recommendation! DON’T ADD THE COTIJA UNTIL JUST BEFORE SERVING.
- The Cotija will soak up a lot of the moisture from the dressing as it sits, and you may end up with a dry pasta salad. Which is literally the horror of all backyard barbecue horrors.
- Adding the Cotija just before serving allows the dressing to thoroughly coat every nook and cranny of the pasta, but keep it moist and tender instead of dry and bleh.
- Add half the dressing initially and toss to coat the pasta, then add the remaining dressing and the Cotija just before serving. Save some Cotija to garnish on top!
- This should prevent the pasta salad from drying out.
- Remember, if you’re just prepping this 8ish hours in advance, no need to do anything differently. Add the Cotija at the normal time and go about your business as usual.
Just in case you have leftovers.
- This street corn pasta salad will last for 4-5 days in the fridge, which makes it a favorite meal prep side dish.
- Store leftovers in an airtight container in the fridge. I recommend adding a splash of extra dressing or half and half just before serving.
- Then season to taste with salt and pepper and enjoy!
Things I learned while testing this recipe.
- Moderately salt your pasta water! Salting the pasta water is the first step in seasoning this dish, and it’s going to do a lot to boost the flavor of the pasta itself. I recommend adding about 2 tablespoons of Kosher salt to the boiling water before adding the uncooked pasta. You want the pasta water to be as salty as the sea, literally. Once you start salting your pasta water, you will never stop, I promise.
- Cook the pasta just until al dente. Nothing ruins a pasta salad quicker than mushy, overcooked pasta. I like to cook the pasta for 1 minute less than the lowest recommended cooking time on the package directions. So if the package recommends 9-11 minutes, I start (carefully) tasting the pasta after 8 minutes, pull it off the heat, and strain it as soon as it’s al dente.
- If sweet corn is in season where you are, you can definitely use corn on the cob instead of frozen corn! There’s no need to cook the corn before adding it to the pasta salad. Freshly cut, uncooked corn from the cob is one of life’s greatest pleasures. OR if you have leftover grilled corn on the cob – cut it from the cob and use that!
This is a very Midwestern interpretation.
My street corn pasta salad recipe is in no way meant to be an authentic version. This is very much a Midwestern twist on a Mexican classic. I have used some of the same flavors of Mexican street corn and translated them into a quick and easy pasta salad.
My intention is always to honor the origins of the recipes that I am recreating. If you are looking for a traditional Elote recipe, here is a delicious one that you should definitely try!
Y’all have had some thoughts about this recipe.
“Made this for my family on 4th of July and it was a hit, everyone loved it” -Diane
“Great recipe. Huge hit at a party. I grilled corn on the cob over charcoal.” -Mark
“I found this recipe about 3 months ago and have made it half a dozen times. I cannot even get over how good it is. I share your recipe with every person I know. So good!” -Jennifer
Here’s what I’d serve with this street corn pasta salad.
- Wisconsin beer brats
- pulled pork sandos
- crispy baked chicken tacos
- slow cooker pork carnitas
- sheet pan chicken fajitas
- chips and queso
More easy pasta salad recipes for your eating pleasure.
Did you love this recipe?
Please leave a 5-star rating and review below!
Mexican Street Corn Pasta Salad
This street corn pasta salad is loaded with corn, cotija, and a deliciously tangy, creamy dressing that is the stuff dreams are made of. It’s quick and easy to throw together, made up of mostly pantry ingredients you’ve probably already got in your kitchen!
- Total Time: 20 minutes
- Yield: 10 servings 1x
Ingredients
Salad:
- 16 oz. rotini pasta
- 2 teaspoons olive oil
- 4 (10 oz.) bags frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained
- 1 cup crumbled Cotija or queso fresco cheese
- 1/3 cup freshly chopped cilantro + more for garnish
Dressing:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- a couple pinches cayenne pepper
- 3 tablespoons lime juice
- 2 teaspoons lime zest
- Kosher salt
- fresh cracked pepper
Instructions
- Cook pasta according to package directions until al dente. Toss with 2 teaspoons olive oil, salt, and pepper and set aside to cool to room temperature. Or pop it in the fridge to speed up the cooling process.
- In a medium bowl, combine sour cream, mayo, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest and juice, and a couple large pinches of salt and pepper.
- Add cooled pasta, corn, Cotija, and cilantro to a large bowl.
- Pour most of the dressing over the pasta.
- Toss until everything is well coated.
- Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
- If you’re making this pasta salad ahead of time, skip the Cotija until just before serving so it doesn’t soak up all the dressing and dry out your pasta salad. Add half the dressing initially, then add the remaining dressing and the Cotija cheese just before serving.
- Moderately salt your pasta water! Salting the pasta water is the first step in seasoning this dish, and it’s going to do a lot to boost the flavor of the pasta itself. I recommend about 2 tablespoons of Kosher salt to the boiling water before adding the uncooked pasta. You want the pasta water to be as salty as the sea, literally. Once you start salting your pasta water, you will never stop, I promise.
- Cook the pasta just until al dente. Nothing ruins a pasta salad quicker than mushy, overcooked pasta. I like to cook the pasta for 1 minute less than the lowest recommended cooking time on the package directions. So if the package recommends 9-11 minutes, I start (carefully) tasting the pasta after 8 minutes and pull it off the heat and strain it as soon as it’s al dente.
- If sweet corn is in season where you are, you can definitely use corn on the cob instead of frozen corn! There’s no need to cook the corn before adding it to the pasta salad. Freshly cut, uncooked corn from the cob is one of life’s greatest pleasures. OR if you have leftover grilled corn on the cob – cut it from the cob and use that!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stove Top
- Cuisine: Mexican/American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/10 recipe
- Calories: 285
- Sugar: 2.2 g
- Sodium: 150.1 mg
- Fat: 10.8 g
- Carbohydrates: 38.1 g
- Fiber: 1.8 g
- Protein: 8.8 g
- Cholesterol: 14.4 mg
Excellent salad and different approach to street corn. Family loved it and fought over the small leftover portion! I have shared this recipe with them too.
I am so glad that you enjoyed this recipe, Maureen! And that you shared it with your family 🙂 Thanks so much for leaving a review – I really appreciate it!
I made this for my family on Father’s Day and it was a HUGE hit. Someone else made a pasta salad too and no one was eating that one. Every single person was raving about it. I doubled the recipe because I was sure there would be enough but one serving would have been for us, I would also suggest maybe making a little more sauce as it seemed to dry out a bit during my travel time. Other than that, it was a perfect recipe and I will definitely be making this again!
I LOVE THIS! I am so glad you enjoyed this recipe!! If you’re planning to travel or enjoy the salad a bit later, definitely add a splash of lime juice or even milk just to loosen it up again. I will add this to the recipe notes as I think this is a helpful tip. Thanks so much for leaving a review, Colleen. I really appreciate it!!
I really liked this recipe! I added finely chopped Serrano peppers for some spiciness!
Ohhhh yum – serranos would be the PERFECT addition. Great idea Angie! Thanks so much for leaving a review! I’m glad you enjoyed this recipe 🙂
Followed your recipe, but added smoked paprika which is in a lot of Mexican street corn recipes. Wondering if pouring dressing on when pasta and dressing are at room temperature would allow it to soak in more?
Great idea, Susan! I prefer the slight kick of the chili powder instead of smoked paprika (plus I don’t often have smoked paprika on hand), but either one works in this recipe. You could definitely add the dressing while the pasta is at room temperature if you prefer! I like to add it after the pasta is completely cool so that it doesn’t soak into the pasta and dry out or get soggy. Again though, this is totally up to you. Feel free to use this as your blueprint and customize it however you see fit! I’m so glad that you enjoyed this recipe and took the time to leave a review!
Do you eat this warm or cold??
Cold! Although, I don’t think it’d be too bad warm either!! 🙂
Can I use frozen corn?
Sure! I think frozen corn would work just fine in this recipe! Just make sure you drain off any excess water.
Going to make this and realized I have cream corn, not regular canned corn… Do you think the cream corn would completely throw this recipe off?
Not at all!! I think creamed corn would be delicious in this recipe!! I think it would just make it a bit more creamy. Perhaps try either pouring off some of the cream from the corn or adding just half the dressing initially so you can control how creamy it gets! Hope you like it!!
I made it for a picnic and it was amazing. I did two cans of corn that I charred, and more spices. Will definitely make again!
Charring the corn would add so much flavor! Great idea, Hope! I’m so glad you enjoyed this recipe 🙂 Thanks for leaving a review!
This looks amazing!! Thank you for sharing!!
Of course! I hope you like it!
Made this tonight to go with some tamales. I used two ears of corn and roasted the corn in the oven with a little butter. I love all of the flavors! Thanks for such an easy summer side dish recipe!
Yummmmm!! This would be PERFECT with tamales! And mmmmm – roasted corn?!?! Seriously yum! Thanks so much for leaving a review, Karen!
I made this with left overs. Chicken, corn, tomatoes, peppers. I changed the sour cream to Greek yogurt. It came out really good
Oh yum – this would be great with chicken! So glad you enjoyed and were able to customize it to use up leftovers!! 🙂 Thanks for leaving a review.
Oh my goodness!! I am chowing down on a bowl of this as I type because I JUST CAN’T wait until company arrives!! This is such a great pasta salad…refreshing and delicious! I will definitely make this a regular for summer BBQs! Thank you!
Yessss! It’s always good for the chef to have a little taste before company arrives!! 🙂 I’m so glad you enjoyed this recipe, Colleen. Thanks for leaving a review!
Absolutely delicious! I tried this out for Memorial Weekend and it was a hit! I’ll be sure to save this recipe for future use!
Yayyyyy!!! I LOVE LOVE LOVE this recipe!! I am so glad that you enjoyed it too, Chelsea. Thanks for leaving a review!
Made this recipe as described, it’s in fridge cooling for tomorrow’s BBQ. Used 2 cans of corn drain and charred in a skillet. This is a relatively easy recipe to make.
Oooo – great idea to char the corn! That will add a delicious layer of flavor!! Thanks so much for leaving a review, Mary 🙂
Great idea on the corn!
This was delicious!! Added an extra can of corn because I love corn!! I will be making this again!
An extra can of corn would be delicious in this recipe! And a good way to bulk it up with veggies – great idea! I’m so glad you enjoyed this recipe, Carolyn! Thanks for leaving a review 🙂
I made Mexican Street Corn Pasta salad last night and it was delicious! I put the salad on a bed of greens and added black beans. I didn’t have cotija so I used pepperjack and sharp cheddar. It was so easy and made plenty for leftovers. Dan loved it too. I think we have a new staple in the house!
Woohooooo! I am so glad you and Dan enjoyed this one, Emily! Thanks so much for leaving a review!! 🙂