This Street Corn Pasta Salad combines the vibrant flavors of Mexican street corn (elote) with the comforting texture of pasta. Creamy, tangy, and slightly spicy, this dish is perfect for picnics, potlucks, or a quick weeknight side. Packed with grilled corn, zesty lime, and crumbled cheese, it’s a crowd-pleaser that’s as easy to make as it is delicious!
Prep Time
- 15 minutes
Cook Time
- 10 minutes
Chill Time
- 30 minutes
Total Time
- 55 minutes
Servings
- 4–6 servings
Ingredients
- 8 oz (225g) pasta (elbow, bowtie, or rotini)
- 2 cups corn kernels (grilled, roasted, or canned/drained)
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ½ tsp chili powder (add more for extra spice)
- Juice of 1 lime
- ⅓ cup crumbled cotija cheese (or feta cheese)
- 2 tbsp chopped cilantro
- ¼ cup diced red onion
- Salt & pepper to taste
- Optional: dash of hot sauce or sliced jalapeños for added heat
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
- Drain the pasta and rinse it under cold water to cool it down. Shake off excess water and set aside.
Step 2: Prepare the Dressing
- In a large mixing bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), chili powder, lime juice, salt, and pepper. Taste and adjust seasoning as needed. For a spicier kick, add a dash of hot sauce or finely chopped jalapeños.
Step 3: Combine Ingredients
- Add the cooled pasta, corn, diced red onion, and chopped cilantro to the bowl with the dressing. Toss everything together until the pasta and vegetables are evenly coated.
- Gently fold in the crumbled cotija or feta cheese, reserving a small amount for garnish if desired.
Step 4: Chill the Salad
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, chill for up to 1–2 hours.
Step 5: Serve and Garnish
- Before serving, give the salad a final toss and adjust seasoning with additional salt, pepper, or lime juice if needed.
- Sprinkle with the reserved cheese and extra cilantro for garnish. Serve chilled and enjoy!
Pro Tips
- Grilled Corn: For maximum flavor, grill fresh corn on the cob before cutting off the kernels. Brush the corn with a little oil and grill over medium-high heat for 8–10 minutes, turning occasionally.
- Cheese Options: Cotija cheese is traditional for street corn, but feta or queso fresco works beautifully as a substitute.
- Add-Ins: Customize the salad with extras like diced bell peppers, black beans, cherry tomatoes, or avocado chunks for added texture and nutrition.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days . Stir well before serving, as the dressing may thicken slightly when chilled.
Nutrition Facts (Per Serving, based on 6 servings)
- Calories: ~280 kcal
- Protein: 7g
- Carbohydrates: 35g
- Fat: 12g
- Fiber: 3g
- Sugar: 5g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Street Corn Pasta Salad brings together the best of two worlds: creamy, cheesy street corn and hearty pasta. The combination of smoky corn, zesty lime, and tangy cheese creates a dish that’s bursting with flavor and texture. Whether you’re serving it as a side dish or bringing it to a gathering, this salad is sure to be a hit.
Ready to make this vibrant, crowd-pleasing dish? Grab your ingredients and get ready to enjoy a refreshing and flavorful pasta salad—it’s summer in a bowl!
