Name: Creamy Street Corn Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 12 oz (340 g) rotini or shell pasta; 2 cups fresh or frozen corn kernels; 1/2 cup mayonnaise (or plant-based mayo); 1/2 cup sour cream (or Greek yogurt); 1/4 cup crema or extra sour cream; 1/4 cup fresh cilantro, chopped; 2 tbsp lime juice (about 1 lime); 1 tsp lime zest; 1/2 tsp chili powder (plus extra for garnish); 1/4 tsp smoked paprika; 1/2 tsp ground cumin; Salt and pepper, to taste; 1/2 cup cotija cheese, crumbled (optional); 1 jalapeño, seeded and diced (optional)

Why You’ll Love This Recipe

I love how this salad combines sweet, charred corn with creamy, tangy dressing and al dente pasta. It’s hearty enough to be a main dish but also makes an ideal side. The spices and lime give it a lively kick, while the cotija adds that unmistakable street corn finish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz (340 g) pasta (rotini or shells)
2 cups fresh or frozen corn kernels
1/2 cup mayonnaise (or plant-based mayo)
1/2 cup sour cream (or Greek yogurt)
1/4 cup crema or additional sour cream
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice (about 1 lime)
1 teaspoon lime zest
1/2 teaspoon chili powder (plus more for garnish)
1/4 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and pepper, to taste
1/2 cup cotija cheese (crumbled; optional)
1 jalapeño, seeded and finely diced (optional, for heat)

Directions

I cook the pasta according to the package directions in salted boiling water until al dente. Then I drain and rinse it under cold water and set it aside.
In a skillet over medium heat, I sauté the corn kernels until lightly charred, about 5–7 minutes. If using frozen corn, I add 1 tsp olive oil. Then I let the corn cool slightly.
In a large mixing bowl, I whisk together mayonnaise, sour cream, crema, lime juice, lime zest, chili powder, smoked paprika, cumin, salt, and pepper until smooth.
I add the cooked pasta and charred corn to the dressing and toss to combine.
I fold in chopped cilantro, cotija cheese, and jalapeño (if using), stirring gently until evenly distributed.
I chill the salad in the refrigerator for at least 30 minutes to let the flavors meld.
Before serving, I taste and adjust the seasoning, then sprinkle extra cotija and a dusting of chili powder on top.

Servings and timing

This recipe makes 6 servings. Prep time is 15 minutes, cooking takes 10 minutes, and the total time is about 25 minutes plus 30 minutes of chilling. Each serving contains roughly 320 kcal.

Variations

Sometimes I add black beans for protein or diced red bell peppers for crunch. If I want to make it vegan, I use plant-based mayo and yogurt, and skip the cheese or use a dairy-free alternative. Grilled shrimp or shredded chicken also make great additions for a heartier version.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It’s best served cold or at room temperature, and I stir it before serving to redistribute the dressing.

FAQs

Can I use canned corn instead of fresh or frozen?

Yes, I use canned corn when I’m in a pinch. I drain it well and toast it briefly in a dry skillet to bring out more flavor.

Is this salad spicy?

It has a mild kick, but I adjust the heat by adding more or less jalapeño or chili powder. For no heat, I leave out the jalapeño entirely.

Can I make this ahead of time?

Absolutely. I often make it the day before, and the flavors are even better after it chills overnight.

What if I don’t have crema?

I substitute it with extra sour cream or a mix of sour cream and a splash of milk for similar consistency.

Can I serve this warm?

Yes, I’ve served it warm and it’s delicious that way too. I just skip the chilling step and serve right after tossing everything together.

Conclusion

This Creamy Street Corn Pasta Salad is a fresh, flavorful, and satisfying dish that I love to whip up all summer long. Whether as a main or a side, it’s always a hit and keeps everyone coming back for more.