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Creamy Street Corn Pasta Salad

Creamy street corn pasta salad with charred corn, cotija cheese, and cilantro folded into a spicy mayo sour cream dressing. Bright lime juice and chili powder give it that classic elote-style flavor in a chilled summer salad.
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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
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb pasta shells or rotini Use small shells or rotini so the creamy elote-style dressing clings.
Street corn
  • 4 cup corn kernels, charred Char in a hot skillet until lightly blackened for smoky flavor.
Spicy creamy dressing
  • 1 cup mayonnaise Provides the creamy base.
  • 0.5 cup sour cream Keeps the dressing tangy and smooth.
  • 0.25 cup lime juice Fresh lime juice brightens the salad.
  • 2 tsp chili powder Adds smoky heat.
  • 1 tsp cumin Rounds out the chili flavor.
  • 0.25 salt and pepper to taste Season the dressing and balance sweetness from corn.
Toppings and mix-ins
  • 1 cup cotija cheese, crumbled Fold in half, then finish with the rest right before serving.
  • 0.25 cup cilantro, chopped Add fresh cilantro after chilling for best flavor.
  • 2 jalapeños, diced Dice finely for even heat.
  • 0.25 cup red onion, diced Adds crunch and sharp bite.

Equipment

  • 1 sheet pan

Method
 

Cook and prep
  1. Cook the pasta according to package directions, then drain and rinse with cold water until cool to the touch; this helps prevent clumping. Aim for a firm texture (about 8–12 minutes depending on brand).
  2. Char the corn kernels in a hot skillet until lightly blackened, stirring occasionally for even char. Spread onto a sheet pan and let cool completely, about 5–10 minutes.
Make dressing and assemble
  1. Whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth and fully combined. The mixture should look thick and glossy.
  2. Combine pasta, charred corn, jalapeños, red onion, and half the cotija cheese in a large bowl. Toss just until everything is evenly distributed.
  3. Pour the dressing over the salad and toss thoroughly to coat all pasta and corn. Stop when the pasta looks evenly creamy with no dry spots.
Chill and finish
  1. Refrigerate for at least 2 hours so the flavors meld and the dressing thickens slightly. Cover well to prevent drying.
  2. Right before serving, top with the remaining cotija cheese and cilantro. The surface should look speckled with cheese and bright green herb flecks.

Notes

For best texture, rinse the pasta well with cold water and drain thoroughly so the dressing doesn’t get watery. Refrigerate in a covered container for 3–4 days; the salad does not freeze well due to dairy texture. Dietary swap: use a plant-based mayonnaise and dairy-free sour cream to make it dairy-free while keeping the creamy dressing.