If you love the flavors of Mexican street corn (elote), you’re going to fall in love with this Street Corn Pasta Salad. It’s everything you adore about the classic grilled corn—smoky, creamy, tangy, and a little spicy—transformed into a hearty, crowd-pleasing pasta salad. Featuring charred sweet corn, tender pasta, zesty lime, and a creamy chili dressing, this dish is perfect for summer barbecues, potlucks, or as a refreshing standalone meal.
Why You’ll Love This Recipe
- Packed with flavor – Creamy, smoky, tangy, and slightly spicy all in one bite.
- Easy to make ahead – Tastes even better after chilling for an hour.
- Versatile – Works as a side dish or a light, satisfying main course.
- Customizable – Add avocado, grilled chicken, or black beans to make it even heartier.
Ingredients
For the salad:
- 8–12 oz short-cut pasta (rotini, bow-tie, or ditalini work great)
- 3 cups fresh, frozen, or canned corn kernels
- 2 tbsp butter (for charring the corn)
- ½ cup finely diced red onion
- ½ cup crumbled Cotija cheese
- ¼ cup chopped fresh cilantro
- 1 jalapeño, seeded and minced (optional, for heat)
- Tajín or chili powder, for garnish
For the creamy chili-lime dressing:
- ½ cup mayonnaise
- ⅓ cup Mexican crema or sour cream
- Juice of 1–2 limes, or to taste
- ½ tsp chili powder
- ¼ tsp cumin
- Salt and black pepper, to taste
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, rinse under cold water to stop the cooking, and set aside.
2. Char the Corn
In a large skillet, melt the butter over medium-high heat. Add the corn kernels and cook for 5–8 minutes, stirring occasionally, until they develop golden, charred spots. Let the corn cool slightly.
3. Make the Dressing
In a small mixing bowl, whisk together mayonnaise, crema (or sour cream), lime juice, chili powder, cumin, salt, and black pepper until smooth and creamy.
4. Assemble the Salad
In a large serving bowl, combine the cooled pasta, charred corn, red onion, Cotija cheese, cilantro, and jalapeño (if using).
5. Toss and Garnish
Pour the creamy chili-lime dressing over the salad and toss everything together until evenly coated. Garnish with a sprinkle of Tajín or extra chili powder for that authentic street corn flavor. Serve immediately or chill for 30–60 minutes for the flavors to meld.
Tips & Variations
- Make it a meal: Add grilled chicken, shrimp, or black beans for protein.
- Extra creaminess: Stir in some diced avocado just before serving.
- Spice level: Adjust the heat by using more jalapeño or an extra dash of hot sauce.
- Cheese swap: If Cotija isn’t available, use feta for a similar salty, crumbly texture.
Serving Suggestions
This Street Corn Pasta Salad pairs beautifully with grilled meats, tacos, burgers, or barbecue dishes. It’s also the perfect picnic or potluck recipe because it can be made ahead of time and tastes even better as it chills.
✨ Chef’s Tip: For the best flavor, char fresh corn on the cob on a grill before cutting off the kernels—it gives the salad an unbeatable smoky-sweet depth.
