Description

This Creamy Street Corn Pasta Salad is a flavorful and refreshing side dish inspired by the classic Mexican elote. Featuring tender elbow macaroni tossed with charred corn, creamy mayo and sour cream dressing, zesty lime juice, smoky spices, crumbled cotija cheese, fresh cilantro, and green onions, this salad is perfect for summer cookouts or casual meals. It’s easy to prepare, can be made ahead, and offers a delightful combination of creamy, spicy, and tangy flavors with a hint of sweetness.

Ingredients

Scale

Pasta and Corn

12 oz elbow macaroni or rotini pasta
2 cups corn kernels (fresh, canned, or frozen and thawed)

Dressing

½ cup mayonnaise
½ cup sour cream
1 tablespoon lime juice
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon garlic powder
Salt and pepper to taste

Mix-ins and Garnishes

1 cup crumbled cotija cheese (or feta)
⅓ cup chopped fresh cilantro
¼ cup chopped green onions
Lime wedges for serving (optional)

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Instructions

Cook Pasta: Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
Char the Corn: Heat a large skillet over medium-high heat. Add the corn kernels and cook for 4 to 5 minutes, stirring occasionally, until they become lightly charred. Remove from heat and allow to cool slightly.
Prepare Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and well combined.
Combine Ingredients: Add the cooled pasta, charred corn, crumbled cotija cheese, chopped cilantro, and green onions to the dressing bowl. Toss everything together until the pasta and corn are evenly coated with the creamy dressing.
Chill and Serve: Cover the salad and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, garnish with extra cotija cheese, fresh cilantro, and lime wedges if desired.

Notes

For extra heat, add diced jalapeño or a dash of hot sauce to the dressing.
This salad can be made a day ahead and refrigerated to develop more flavor.
Use gluten-free pasta to make this recipe gluten-free.
Fresh corn is recommended but canned or thawed frozen corn also works well.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Boiling and Sautéing
Cuisine: Mexican-American