Go Back

Creamy Street Corn Pasta Salad

Creamy street corn pasta salad with charred corn, cotija cheese, and cilantro folded into a spicy creamy dressing. Short skillet charring brings elote-style flavor and a golden, summery look in every bite.
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
Ingredients Equipment Method Notes

Ingredients
  

Creamy street corn pasta salad
  • 1 lb pasta shells or rotini
  • 4 cup corn kernels, charred
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 0.25 cup lime juice
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 cup cotija cheese, crumbled
  • 0.25 cup cilantro, chopped
  • 2 jalapeños, diced
  • 0.25 cup red onion, diced
  • salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook and cool the pasta
  1. Cook the pasta according to package directions until al dente, then drain and rinse with cold water.
  2. Spread the pasta on a sheet pan in a single layer so it cools quickly while you char the corn.
Char the corn
  1. Heat a hot cast iron skillet over high heat, then char the corn kernels until lightly blackened.
  2. Set the charred corn aside to cool so it doesn’t melt the dressing.
Make the spicy creamy dressing
  1. Whisk the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth.
Assemble and chill
  1. Combine the pasta, charred corn, jalapeños, and red onion in a large bowl.
  2. Add half the cotija cheese, then pour in the dressing and toss to coat evenly.
  3. Refrigerate for at least 2 hours to let flavors meld.
  4. Right before serving, top with the remaining cotija cheese and the chopped cilantro.

Notes

Pro tip: Char the corn in batches so the kernels brown instead of steaming, and let the corn cool fully before mixing. Refrigerate in a covered container for 3-4 days; stir once before serving. Freezing not recommended due to texture changes in the creamy dressing. For a lighter swap, use Greek yogurt in place of half the sour cream and mayonnaise.