Easy Street Corn Pasta Salad with Creamy Dressing
This easy street corn pasta salad with creamy dressing is a summer favorite packed with smoky grilled corn, zesty lime, fresh cilantro, and cotija cheese. Ready in just 20 minutes, it’s perfect for BBQs, potlucks, or weeknight dinners. A refreshing twist on classic Mexican street corn (elote) in pasta salad form!
Ingredients
- For the Pasta Salad:
- 8 oz rotini or elbow pasta cooked al dente
- 3 cups corn grilled, roasted, or sautéed
- ½ cup cotija or feta cheese crumbled
- ½ red onion finely diced
- ½ cup fresh cilantro chopped
- 1 jalapeño seeded and finely diced, optional
- For the Creamy Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Cook Pasta: Boil pasta until al dente. Drain, rinse with cold water, and set aside.
- Prepare Corn: Grill or roast corn until lightly charred. If using frozen or canned, sauté until golden.
- Make Dressing: Whisk mayo, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
- Combine: In a large bowl, mix pasta, corn, onion, cilantro, and jalapeño with the dressing until coated.
- Add Cheese & Chill: Gently fold in cotija cheese. Refrigerate at least 30 minutes before serving.
Notes
- Use grilled corn for the best smoky flavor.
- Slightly undercook pasta to help it hold up to the dressing.
- Add diced avocado or black beans for extra creaminess or protein.
- Make ahead and refrigerate it tastes even better after chilling.