The Ultimate Creamy Street Corn Pasta Salad: A Mexican-Inspired Summer Delight
There’s something magical about the combination of sweet corn, tangy lime, and creamy cheese that makes Mexican street corn (elote) an irresistible treat. Now imagine taking all those incredible flavors and transforming them into a hearty, satisfying pasta salad that’s perfect for summer gatherings, potluck dinners, and weeknight meals. This Creamy Street Corn Pasta Salad brings together the best of both worlds – the beloved flavors of elote with the comfort and substance of perfectly cooked pasta.
This recipe has become an absolute favorite in my kitchen, and I know it will quickly become one of yours too. What makes this dish so special is how it captures the essence of street corn while adding the heartiness that makes it a complete meal. The creamy, tangy sauce coats every spiral of fusilli pasta, while the charred corn kernels add that signature smoky sweetness that makes street corn so addictive.
The beauty of this pasta salad lies in its versatility and crowd-pleasing nature. Whether you’re hosting a backyard barbecue, bringing a dish to a family reunion, or simply looking for a delicious side dish to accompany your grilled meats, this recipe delivers every time. It’s also fantastic as a main dish for lighter summer dinners, especially when paired with a crisp green salad or some crusty bread.
What sets this version apart from other pasta salads is the authentic Mexican flavor profile. The combination of mayonnaise and Mexican crema creates an incredibly rich and tangy base, while the cotija cheese adds that distinctive salty, crumbly texture that’s essential to authentic elote. The fresh cilantro brightens everything up, and the lime juice adds that perfect acidic balance that makes each bite more delicious than the last.
One of the things I love most about this recipe is how it improves with time. While it’s delicious right after making it, allowing the flavors to meld together in the refrigerator for a few hours (or even overnight) creates something truly spectacular. The pasta absorbs some of that creamy, flavorful sauce, and all the ingredients marry together into pasta salad perfection.
The preparation is straightforward, making it accessible for cooks of all skill levels. The key is getting that corn perfectly charred – whether you do it on the grill, in a cast iron skillet, or under the broiler, that smoky flavor is what takes this dish from good to absolutely incredible. Don’t skip this step, as it’s what gives the salad its authentic street corn taste.
This recipe also offers plenty of opportunities for customization. Some people like to add diced jalapeños for extra heat, while others prefer a sprinkle of smoked paprika for additional smokiness. You can adjust the creaminess by varying the ratio of mayonnaise to Mexican crema, or even substitute Greek yogurt for a lighter version that’s still incredibly flavorful.
The nutritional profile of this dish is surprisingly balanced. You’re getting complex carbohydrates from the pasta, protein from the cheese, and vitamins from the corn and fresh herbs. While it’s certainly indulgent, it’s also substantive enough to serve as a complete meal, especially when you add some grilled chicken or shrimp.
Storage is another advantage of this recipe. It keeps beautifully in the refrigerator for up to three days, making it perfect for meal prep or for having delicious leftovers on hand. The flavors actually continue to develop and improve during storage, so don’t hesitate to make it ahead of time.
Ingredients
For the Pasta Base:
- 1 pound fusilli or rotini pasta
- 4 cups fresh or frozen corn kernels
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Dressing:
- 3/4 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1/3 cup fresh lime juice (about 3-4 limes)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
For Assembly:
- 1 cup cotija cheese, crumbled
- 1/2 cup fresh cilantro, chopped
- 2 green onions, sliced thin
- 1 lime, cut into wedges for serving
- Extra chili powder for garnish
Instructions
- Bring a large pot of salted water to boil and cook the fusilli pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
- While the pasta cooks, heat olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the corn kernels in a single layer and season with salt and pepper.
- Cook the corn without stirring for 3-4 minutes until it begins to char and develop golden-brown spots. Stir and continue cooking for another 2-3 minutes until evenly charred. Remove from heat and let cool.
- In a large mixing bowl, whisk together mayonnaise, Mexican crema, fresh lime juice, minced garlic, chili powder, smoked paprika, and cayenne pepper if using. Taste and adjust seasoning as needed.
- Add the cooled pasta to the bowl with the dressing and toss until evenly coated. The pasta should be well-dressed but not swimming in sauce.
- Fold in the charred corn kernels, making sure they’re evenly distributed throughout the pasta. The corn should maintain some of its texture and charred flavor.
- Add half of the crumbled cotija cheese and half of the chopped cilantro, gently folding them into the pasta salad to distribute evenly.
- Transfer the pasta salad to a serving bowl and top with the remaining cotija cheese, cilantro, and sliced green onions. Sprinkle with additional chili powder for color and extra flavor.
- Serve immediately with lime wedges on the side, or refrigerate for at least 1 hour to allow the flavors to meld before serving. The salad is best when served within 24 hours of making.
Creamy Street Corn Pasta Salad
Ingredients
Equipment
Method
- Bring a large pot of salted water to boil and cook fusilli pasta according to package directions until al dente. Drain and rinse with cold water.
- Heat olive oil in cast iron skillet over medium-high heat. Add corn kernels in single layer, season with salt and pepper.
- Cook corn without stirring for 3-4 minutes until charred. Stir and cook 2-3 minutes more until evenly charred. Let cool.
- In large bowl, whisk together mayonnaise, Mexican crema, lime juice, garlic, chili powder, smoked paprika, and cayenne.
- Add cooled pasta to dressing and toss until evenly coated.
- Fold in charred corn kernels, distributing evenly throughout pasta.
- Add half the cotija cheese and half the cilantro, folding gently to distribute.
- Transfer to serving bowl, top with remaining cheese, cilantro, green onions, and chili powder. Serve with lime wedges.
Notes
Pro Tips for Perfect Results
The secret to exceptional street corn pasta salad lies in the details. First, don’t overcook the pasta – it should be al dente since it will continue to absorb some liquid from the dressing. Second, make sure your corn gets properly charred for that authentic street corn flavor. Third, taste and adjust the seasoning throughout the process, as the acidity and salt levels may need tweaking based on your ingredients.
When it comes to serving, this pasta salad is incredibly versatile. It pairs beautifully with grilled meats, especially chicken, steak, or pork. It’s also fantastic alongside other Mexican-inspired dishes like tacos, quesadillas, or enchiladas. For a lighter meal, serve it with a simple green salad dressed with lime vinaigrette.
The leftovers are genuinely delicious and often taste even better the next day as the flavors have more time to develop. Just give it a good stir before serving, and you might want to add a squeeze of fresh lime juice to brighten it up.
