Name: Creamy Street Corn Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-American
Ingredients: 8 oz pasta (elbow, rotini, or bowtie); 2 cups corn kernels (fresh, grilled, canned, or frozen & thawed); 1/3 cup mayonnaise; 1/3 cup sour cream or Mexican crema; 1 tablespoon lime juice; 1 teaspoon lime zest; 1/2 teaspoon chili powder (plus extra for garnish); 1/2 teaspoon garlic powder; Salt and black pepper, to taste; 1/4 cup chopped fresh cilantro; 1/3 cup crumbled cotija cheese (or feta as a substitute); 1/4 cup chopped green onions or red onion (optional); Jalapeño slices or hot sauce (optional, for heat)

Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

I love how this recipe brings together the smoky-sweet taste of grilled corn with the creaminess of mayo and sour cream, all tossed with pasta for a satisfying bite. It’s simple to prepare, easy to scale up for a crowd, and tastes even better after it sits for a bit. Whether I’m looking for something to serve at a cookout or just want a fun spin on pasta salad, this dish always hits the mark.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked pasta (rotini, penne, or elbow work well)
Grilled or charred corn (fresh, frozen, or canned)
Mayonnaise
Sour cream
Fresh lime juice
Chili powder
Smoked paprika
Crumbled cotija cheese
Chopped cilantro
Diced red onion
Salt and pepper to taste
Optional: diced jalapeño or hot sauce for heat

directions

I start by cooking the pasta according to package instructions, then rinse it under cold water to cool it down quickly.
While the pasta cooks, I either grill the corn on the cob or lightly char it in a skillet until it’s golden and slightly blackened.
In a large bowl, I whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper to create the creamy dressing.
I then toss the cooled pasta, corn, diced onion, cotija cheese, and cilantro into the bowl and mix everything until it’s well coated.
I taste and adjust the seasoning if needed, and sometimes I add a splash of hot sauce or diced jalapeños if I want it spicier.
I let it chill in the fridge for at least 30 minutes before serving so the flavors can come together beautifully.

Servings and timing

This recipe serves about 6 to 8 people as a side dish. It takes around 10 minutes to prep and 10–12 minutes to cook the pasta and corn, with at least 30 minutes of chilling time for the best flavor.

Variations

I sometimes switch things up depending on what I have on hand. For example, I use Greek yogurt instead of sour cream for a healthier twist, or I throw in some diced avocado for extra creaminess. If I want to make it a full meal, I mix in grilled chicken or black beans. For a more intense kick, I stir in chipotle in adobo sauce or sprinkle crushed Tajín on top.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It’s not ideal for freezing due to the creamy dressing. When I’m ready to eat it again, I give it a good stir and might add a little extra mayo or lime juice to freshen it up. I always serve it cold or at room temperature—reheating isn’t necessary.

FAQs

How do I make this pasta salad spicier?

I like to add finely diced jalapeños, a dash of hot sauce, or a spoonful of chipotle in adobo to give it more heat.

Can I use canned corn instead of grilled?

Yes, I often use canned corn when I’m short on time. I just drain it and char it in a dry skillet for a few minutes to get that smoky flavor.

What kind of pasta works best?

I go for short pasta shapes like rotini, penne, or elbow macaroni because they hold the dressing well and are easy to eat.

Can I make this ahead of time?

Definitely. I often make it a day ahead—the flavors get even better after chilling overnight.

Is there a dairy-free option?

I substitute the mayo and sour cream with dairy-free versions, and either skip the cheese or use a plant-based cheese alternative.

Conclusion

This Creamy Street Corn Pasta Salad is one of those dishes I keep coming back to. It’s flavorful, comforting, and versatile enough to pair with just about anything. Whether I’m serving it at a picnic or enjoying leftovers for lunch, it’s always a crowd-pleaser and a personal favorite.