Creamy Street Corn Pasta Salad: Easy & Healthy
Summer BBQ Favorite Salad.
A vibrant pasta salad inspired by Mexican street corn, perfect for summer gatherings.
I remember the first time I had real elote from a street cart. The mix of charred corn, tangy lime, and salty cheese was just… wow. I came home wanting to put those flavors into everything. So, one quiet afternoon, I started playing around. I boiled some pasta, charred some corn on my stovetop, and whisked together a creamy dressing. The result felt like capturing a perfect summer memory in a bowl. It’s comforting, a little messy, and honestly, just so good.
Why You'll Love This Pasta Salad
- •It’s packed with incredible flavor – smoky, sweet, tangy, and creamy.
- •The perfect make-ahead dish for parties and potlucks.
- •A guaranteed crowd-pleaser. Seriously, everyone loves it.
- •It’s wonderfully textured, with the pop of corn and the soft pasta.
- •So easy to customize with your favorite add-ins.
I made this for a potluck last weekend and, I’m not kidding, the bowl was scraped clean. Everyone wanted the recipe! It has this perfect balance of creamy, tangy, and a tiny bit of spice. It’s my new go-to for any gathering. It just feels special without being complicated at all.
Essential Ingredient Guide
- Corn: Fresh, grilled corn is honestly the best for that authentic smoky flavor. But look, frozen fire-roasted corn is a fantastic shortcut when you're short on time. It makes a world of difference.
- Cotija Cheese: This is a salty, crumbly Mexican cheese that adds the perfect authentic touch. If you can’t find it, feta is a decent substitute, though a little different in texture.
- Fresh Lime Juice: Please, please use fresh limes. The bottled stuff just doesn't have the same bright, zesty kick that cuts through the creaminess of the dressing. It’s a small thing that makes a huge impact.
Complete Cooking Process
- First, get your pasta cooking in salted water. You want it al dente, with a little bite.
- While that’s going, char your corn on a grill or in a hot, dry skillet. You're looking for those nice dark spots.
- Rinse the cooked pasta under cold water. This is key to keeping it from getting mushy.
- In a separate bowl, combine the mayo, sour cream, and all your spices.
- Squeeze in that fresh lime juice. This is what brightens everything up.
- Stir in the crumbled cotija cheese. Don’t worry if it’s not perfectly smooth; those little bits are lovely.
- In your biggest bowl, add the cooled pasta, corn, black beans, onion, cilantro, and jalapeño.
- Pour that beautiful dressing over the top and give it a gentle fold.
- Let it sit in the fridge for a bit. The flavors really get to know each other in there. Trust me, it’s worth the wait.
Frequently Asked Questions
→Can I make this pasta salad ahead of time?
Yes, absolutely! It’s even better made a few hours ahead. The flavors have time to meld. I’d just save a little extra cilantro and cotija to sprinkle on top right before serving to freshen it up.
→How can I make this dish vegan?
It’s pretty easy to adapt. Use a vegan mayo and a plant-based sour cream or yogurt for the dressing. You can either use a vegan feta alternative for the cheese or just leave it out and add a little extra salt.
→Is this salad spicy?
With one seeded jalapeño, it has a very mild, pleasant warmth. If you like more heat, feel free to leave the seeds in or add another pepper. If you don't like spice at all, you can just leave it out completely.
→What other vegetables can I add?
This is so versatile! Diced avocado, cherry tomatoes, or chopped bell peppers would all be beautiful additions. Just fold them in at the end.
Creamy Street Corn Pasta Salad: Easy & Healthy
Creamy street corn pasta salad is bursting with fresh flavors and is super easy to make! Perfect for summer BBQs and potlucks.
Timing
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Recipe Details
Ingredients
For the Pasta Salad
- 011 lb short pasta (like rotini, fusilli, or farfalle)
- 024 cups corn (from about 4-5 ears, or frozen)
- 031 can (15 oz) black beans, rinsed and drained
- 041/2 cup finely chopped red onion
- 051 jalapeño, seeded and minced (optional)
- 061/2 cup chopped fresh cilantro
For the Creamy Dressing
- 011/2 cup mayonnaise
- 021/2 cup sour cream or full-fat Greek yogurt
- 031/4 cup crumbled cotija cheese, plus more for topping
- 04Juice of 2 limes (about 1/4 cup)
- 051 teaspoon chili powder
- 061/2 teaspoon smoked paprika
- 071/2 teaspoon garlic powder
- 08Salt and freshly ground black pepper to taste
Instructions
Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
While the pasta cooks, prepare the corn. If using fresh corn, grill or pan-sear the cobs until lightly charred in spots for a smoky flavor. Let cool slightly, then cut the kernels off the cob. If using frozen, you can thaw and use it as is, or pan-sear it for a similar effect.
In a small bowl, whisk together all the dressing ingredients: mayonnaise, sour cream, cotija cheese, lime juice, chili powder, smoked paprika, and garlic powder. Season with salt and pepper to your liking. The dressing should be creamy and tangy.
In a large mixing bowl, combine the cooled pasta, charred corn, rinsed black beans, red onion, jalapeño, and chopped cilantro.
Pour the creamy dressing over the pasta mixture. Gently toss everything together until evenly coated.
Taste and adjust seasonings if needed. You might want another squeeze of lime or a pinch of salt.
For best results, cover and chill in the refrigerator for at least 30 minutes to let the flavors meld.
Just before serving, give it another gentle stir and top with extra crumbled cotija cheese and a sprinkle of fresh cilantro. Enjoy!
Notes & Tips
- 1The type of pasta is flexible. Anything with nooks and crannies to hold the dressing, like rotini or cavatappi, works great.
- 2If cotija is unavailable, queso fresco or feta are the next best options.
- 3Feel free to adjust the amount of cilantro to your taste. I know it can be a love-it-or-hate-it herb!
Tools You'll Need
- •Rinse your pasta in cold water after draining to stop the cooking and prevent it from becoming gummy.
- •Don't skip charring the corn. It adds a smoky depth that is essential to the street corn flavor.
- •Let the salad chill for at least 30 minutes before serving. It makes a huge difference in flavor.
- •Taste the dressing before you mix it in. Adjust the lime, salt, or chili powder to your personal preference.