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Easy Street Corn Pasta Salad featuring creamy dressing, smoky corn, and cotija cheese.

Easy Street Corn Pasta Salad

A creamy and flavorful pasta salad inspired by Mexican street corn, perfect for potlucks and summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Base
  • 8 oz short pasta (like rotini, shells, or elbows) Short shapes work best
  • 1 cup corn Grilled, canned, or frozen corn
Creamy Dressing
  • 1/2 cup mayonnaise Base for creaminess
  • 1/2 cup sour cream or Greek yogurt Adds tang
  • 1 lime lime juice Essential for flavor
  • 1 tsp chili powder Classic elote flavor
  • 1/2 tsp smoked paprika (optional) For added smoky flavor
  • 2 cloves garlic Minced or garlic powder
  • to taste salt and pepper For seasoning
Garnishes
  • 1/2 cup cotija cheese Traditional choice, but feta is a good alternative
  • 1/4 cup cilantro Optional, for freshness
  • 1/4 cup red onion Chopped for crunch
  • 1 jalapeno (optional) If you like heat

Method
 

Preparation
  1. Cook the pasta in salted boiling water until tender; drain and rinse with cool water.
  2. Prep the corn: thaw and pat dry frozen corn, or char in a hot skillet for 3-5 minutes.
Mixing Dressing
  1. In a bowl, mix mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, and garlic, with salt and pepper to taste.
Assembling the Salad
  1. Toss the cooked pasta, corn, red onion, cilantro, and jalapeno (if using) with the dressing.
  2. Fold in cotija or feta cheese, reserving some for garnishing.
Chill and Serve
  1. Chill for at least 30 minutes before serving, adding a splash of milk or sour cream if too thick.

Notes

This pasta salad gets even better as it chills. Perfect for BBQs and parties. If using outside in the heat, serve it over ice to keep it fresh.