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Creamy Mexican Street Corn Pasta Salad

Mexican street corn pasta salad - featured image
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This easy summer pasta salad combines charred sweet corn, creamy dressing, fresh cilantro, and zesty lime for a crowd-pleasing side dish inspired by Mexican street corn. Perfect for parties, potlucks, or weeknight dinners, it’s creamy, tangy, and bursting with flavor.

Ingredients

Scale
  • 12 oz rotini, penne, or shells pasta (short shapes work best)
  • 3 cups fresh corn kernels (about 4 ears), grilled or roasted (or use frozen/canned, thawed/drained)
  • 1/2 cup cotija cheese, crumbled (or feta as substitute)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream (or Greek yogurt for lighter version)
  • 1/3 cup fresh cilantro, chopped (or parsley)
  • 1/2 cup red onion, diced
  • 1 small jalapeño, seeded and minced (optional)
  • 2 cloves garlic, minced (or 1 tsp garlic powder)
  • 2 tablespoons lime juice, freshly squeezed
  • 1 teaspoon chili powder (or smoked paprika)
  • Salt & black pepper to taste (start with 1/2 teaspoon each)
  • Optional toppings: diced avocado, hot sauce or chipotle powder, extra cotija or feta cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (8-10 minutes). Drain and rinse with cold water. Set aside.
  2. Heat a grill or cast iron pan over medium-high. Add corn kernels and cook, stirring occasionally, until lightly charred (about 6 minutes). Remove from heat and let cool.
  3. In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, and salt & black pepper.
  4. Dice red onion, mince jalapeño (if using), chop cilantro, and crumble cotija cheese.
  5. Add cooled pasta and charred corn to the bowl with dressing. Toss gently to coat. Add red onion, jalapeño, cilantro, and cotija cheese. Mix until evenly distributed.
  6. Taste and adjust seasoning—add more lime juice, salt, or chili powder as desired.
  7. Cover and refrigerate for 30 minutes to let flavors meld (optional but recommended).
  8. Transfer to a serving platter. Top with extra cotija, cilantro, and avocado if desired. Garnish with chili powder or hot sauce.

Notes

For best flavor, char the corn and chill the salad before serving. Use short, ridged pasta shapes for optimal dressing absorption. Adjust spice level by omitting jalapeño or reducing chili powder. Make ahead for parties; add toppings just before serving. If salad dries out after chilling, stir in a tablespoon of mayo or sour cream.

Nutrition

Keywords: Mexican street corn, pasta salad, summer salad, elote, creamy salad, potluck, BBQ, easy recipe, vegetarian, crowd-pleaser

Find it online: https://yumyep.com/creamy-mexican-street-corn-pasta-salad-easy-summer-party-recipe/