Creamy Mexican Street Corn Pasta Salad – A Bold, Creamy Twist on a Summer Favorite
There’s something irresistible about Mexican street corn. The smoky sweetness of roasted corn, the tang of lime, the creaminess of the sauce, and that little kick of chili all come together in a way that feels bold, comforting, and exciting at the same time. Now imagine all of that goodness wrapped around tender pasta and served cold as a creamy, flavor-packed pasta salad. That’s exactly what this Creamy Mexican Street Corn Pasta Salad delivers—and once you make it, it’s guaranteed to become a go-to dish for gatherings, potlucks, and warm-weather meals.
This pasta salad is inspired by classic elote, but it’s designed to be scoopable, shareable, and easy to prep ahead. It’s the kind of recipe that disappears quickly at the table, with people asking for the recipe before they’ve even finished their plate. The flavors are familiar yet exciting, rich yet refreshing, and indulgent without being heavy.
What really makes this dish shine is balance. The pasta provides a hearty base, the corn brings natural sweetness, the creamy dressing adds richness, and the lime and spices cut through everything with brightness and warmth. Each bite hits creamy, tangy, smoky, and fresh all at once.
This is not a boring side dish. It’s bold, colorful, and confident—perfect for summer cookouts, taco nights, family dinners, or anytime you want a pasta salad that actually steals the spotlight.
Ingredients:
- Short pasta (rotini or shells)
- Corn kernels, roasted or charred
- Mayonnaise
- Sour cream
- Cotija cheese, crumbled
- Fresh cilantro, chopped
- Garlic, minced
- Lime juice
- Chili powder
- Smoked paprika
- Salt
- Black pepper
Instructions:
- Cook the pasta in well-salted water according to package directions until al dente. Drain and rinse briefly with cool water, then set aside to fully cool.
- If using fresh or frozen corn, roast it in a hot skillet or oven until lightly charred and golden. Allow it to cool completely.
- In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, salt, and black pepper until smooth and creamy.
- Add the cooled pasta to the bowl and toss gently until evenly coated with the dressing.
- Fold in the roasted corn, crumbled cotija cheese, and chopped cilantro.
- Taste and adjust seasoning with additional salt, lime juice, or chili powder as needed.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Creamy Mexican Street Corn Pasta Salad
Ingredients
Equipment
Method
- Cook pasta until al dente, drain, and cool completely.
- Roast or char corn until lightly golden, then cool.
- Whisk mayonnaise, sour cream, lime juice, garlic, and spices.
- Toss pasta with dressing, then fold in corn, cheese, and cilantro.
- Chill for at least 30 minutes before serving.
Notes
Tips & Tricks
- Let all ingredients cool before mixing to keep the dressing creamy and smooth.
- Rinse pasta lightly after cooking to stop the cooking process without washing away all starch.
- Use smoked paprika for extra depth and a subtle smoky flavor.
- Taste after chilling—cold salads often need a final seasoning adjustment.
Variations
- Add diced jalapeño for extra heat.
- Stir in grilled chicken or shrimp to make it a full meal.
- Swap cotija for feta if needed.
- Add red onion or green onions for extra crunch.
- Use Greek yogurt in place of sour cream for a lighter option.
Serving Suggestions
This creamy pasta salad pairs beautifully with grilled meats, tacos, burgers, or barbecue dishes. Serve it as a standout side at picnics and potlucks, or enjoy it on its own for a flavorful lunch. It’s especially great alongside anything spicy or smoky.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving and add a splash of lime juice or a spoon of mayo if the salad thickens.
FAQ
- Can I make this ahead of time?
Yes, this salad actually tastes better after chilling. - Is it spicy?
Mild as written, but easy to make spicier. - Can I use canned corn?
Yes—just drain well and roast briefly for best flavor.
History / Fun Facts
Mexican street corn, or elote, has been enjoyed for generations as a beloved street food topped with creamy sauce, cheese, lime, and chili. This pasta salad is a modern fusion that brings those iconic flavors into a crowd-friendly, shareable dish perfect for today’s gatherings.
