Go Back

Creamy Street Corn Pasta Salad

Creamy street corn pasta salad with charred corn, cotija cheese, and a spicy creamy dressing. This Mexican pasta salad uses quick skillet charring for golden kernels and a chilled, creamy finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Mexican-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb pasta shells or rotini
  • 4 cup corn kernels, charred Char until lightly blackened for elote-style flavor.
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 0.25 cup lime juice Fresh lime juice recommended.
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 cup cotija cheese, crumbled Use half for mixing; reserve half for topping.
  • 0.25 cup cilantro, chopped
  • 2 jalapeños, diced Adjust quantity for heat level.
  • 0.25 cup red onion, diced
  • 0.5 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook and char
  1. Cook pasta according to package directions, then drain and rinse with cold water until cool to the touch.
  2. Char corn in a hot skillet until lightly blackened, then set aside to cool.
Make dressing and assemble
  1. Whisk mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth and well combined.
  2. Combine pasta, charred corn, jalapeños, red onion, and half the cotija in a large bowl.
  3. Pour dressing over the salad and toss until every bite is coated.
Chill and finish
  1. Refrigerate the salad for at least 2 hours so the flavors meld and the dressing thickens slightly.
  2. Before serving, top with the remaining cotija and cilantro for bright color and a fresh finish.

Notes

For the best texture, rinse pasta thoroughly with cold water so it doesn’t continue cooking and turn mushy. Chill covered for up to 3 days in the refrigerator; serve cold. Freezing is not recommended due to the creamy dressing. If you want a lighter option, swap mayonnaise for Greek yogurt for a tangier, slightly thinner dressing—toss and chill to help it set.