Creamy Street Corn Pasta Salad Recipe

Creamy Street Corn Pasta Salad has a special place in my kitchen because it reminds me of long summer evenings filled with laughter, sizzling grills, and bowls of food passed from hand to hand. I remember the first time I combined the flavors of elote—smoky grilled corn, tangy lime, creamy cheese—with tender pasta. The moment I set it on the table, my family’s eyes lit up, and suddenly the bowl was empty before I could even grab seconds. That’s the joy of cooking for me: turning simple ingredients into a dish that connects us, comforts us, and makes any meal feel like a celebration. This pasta salad is creamy, zesty, and layered with textures that bring excitement to every bite—perfect for potlucks, weeknight dinners, or whenever you want food that feels like love.

What Is Street Corn Pasta?

Street corn pasta is a fun twist on the famous Mexican street corn (elote). Instead of serving corn on the cob with mayo, cheese, lime, and chili powder, this recipe folds those bold flavors into pasta salad. The result? A creamy, tangy, and slightly smoky dish that works beautifully as a main course or as a side for potlucks, barbecues, or even weeknight meals. Creamy Street Corn Pasta Salad brings together roasted corn, tender pasta, spicy chili butter, and two dressings—cream cheese dressing and lime mayo—for maximum flavor.

Creamy Street Corn Pasta Salad Recipe

---

• Author: Emma
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

 

A creamy, smoky, and zesty pasta salad inspired by Mexican street corn (elote). Perfect for BBQs, potlucks, or weeknight dinners.

---

Ingredients

Scale 1x2x3x

• 4 oz cream cheese (softened)

• ⅓ cup sour cream

• 2 tbsp olive oil

• 1–2 garlic cloves (grated)

• 1 tbsp chopped chives

• ¾ cup cotija or feta cheese (crumbled)

• 1 lb short pasta (rotini, fusilli, or penne)

• 1 head romaine lettuce (shredded)

• 2 cups grilled or roasted corn (from 3–4 ears)

• ½ cup fresh basil (torn)

• ½ cup fresh cilantro (chopped)

• ½ cup spicy cheddar (diced)

• 1 avocado (diced)

• 4 tbsp salted butter

• 2 tsp smoked paprika

• 2 tbsp chili powder

• ½–2 tsp cayenne pepper (to taste)

• ¼ cup mayonnaise or yogurt

• 2 tbsp lime juice

---

Instructions

• In a large bowl, whisk cream cheese, sour cream, olive oil, garlic, chives, and cotija until smooth.
• Cook pasta until al dente. Drain and toss with dressing while warm.
• Add lettuce, corn, basil, cilantro, cheddar, and avocado. Mix gently.
• In a skillet, melt butter. Stir in paprika, chili powder, cayenne, and salt. Cook 1 min.
• In a small bowl, whisk mayo (or yogurt) with lime juice and salt.
• Drizzle chili butter and lime mayo over pasta. Toss lightly, garnish with cheese and herbs.

Notes

• Add avocado just before serving to prevent browning.
• Swap sour cream for Greek yogurt for a lighter option.
• Adjust cayenne for your spice level.
• For meal prep, keep lettuce and avocado separate until serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad, Side Dish
• Method: Mixed
• Cuisine: Mexican-Inspired, American

Nutrition

• Serving Size: 1 cup
• Calories: 420 kcal
• Sugar: 5 g
• Sodium: 580 mg
• Fat: 22 g
• Carbohydrates: 45g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 35 mg

Keywords: street corn pasta salad, creamy pasta salad, elote pasta, corn salad, BBQ side dish, potluck pasta salad

Why You’ll Love This Recipe

• Perfect for summer BBQs, picnics, or family potlucks
• Works as a vegetarian main dish or hearty side
• Combines creamy, smoky, tangy, and cheesy flavors in one bowl
• Easy to prep ahead for stress-free hosting
• Flexible with substitutions (gluten-free pasta, Greek yogurt, dairy-free cheese)
• Inspired by classic elote, but with a satisfying pasta twist

See also: Mediterranean Steak Bowl
Try next: High Protein Broccoli Cheddar Soup
Don’t miss: Honeycrisp Apple Broccoli Salad

Ingredient Notes & Substitutions

Step-by-Step Instructions

1. Make the Creamy Dressing (5 minutes)
   In a large salad bowl, combine 4 ounces of softened cream cheese, ⅓ cup sour cream, 2 tablespoons olive oil, 1–2 grated garlic cloves, 1 tablespoon chopped chives, and ¾ cup crumbled cotija or feta cheese. Season lightly with salt and black pepper. Stir until smooth and creamy. This will form the flavorful base that clings to every piece of pasta.
2. Cook the Pasta (10 minutes)
   Bring a large pot of salted water to a rolling boil. Add 1 pound of short pasta (rotini, fusilli, or penne). Cook until al dente, about 8–10 minutes, or according to package instructions. Drain well and toss the warm pasta directly into the dressing so it absorbs the flavor.
3. Mix the Salad (5 minutes)
   Add 1 shredded head of romaine lettuce, 2 cups of grilled or roasted corn, ½ cup diced spicy cheddar, ½ cup fresh basil leaves (torn), ½ cup chopped cilantro, and 1 diced avocado. Toss gently until the dressing coats everything evenly.
4. Prepare Chili Butter (5 minutes)
   In a skillet over medium heat, melt 4 tablespoons salted butter. Add 2 teaspoons smoked paprika, 2 tablespoons chili powder, ½–2 teaspoons cayenne pepper, and a pinch of salt. Let spices bloom for about 1 minute, then remove from heat. The butter should smell smoky and slightly nutty.
5. Whisk Lime Mayo (2 minutes)
   In a small bowl, stir together ¼ cup mayonnaise (or yogurt) with 2 tablespoons fresh lime juice and a pinch of salt. This adds a cool, tangy finish.
6. Assemble and Serve (5 minutes)
   Drizzle the chili butter and lime mayo over the salad. Toss lightly one last time, then top with extra crumbled cheese and fresh herbs. Serve warm or chilled with lime wedges on the side.

Tips & Variations

• Lighter Option: Swap sour cream for Greek yogurt and use olive oil instead of butter.
• Heat Level: Adjust cayenne from mild (½ teaspoon) to fiery (2 teaspoons).
• Extra Crunch: Add roasted red peppers or diced cucumbers.
• Make It Vegan: Use dairy-free cream cheese, vegan mayo, and olive oil instead of butter.
• Meal Prep Friendly: Keep avocado and lettuce out until just before serving so they stay fresh.
• Add Protein: Toss in black beans or grilled chicken for a heartier main dish.

Common Mistakes & Fixes

• Pasta too soggy: Cook only until al dente, then rinse briefly in cool water if serving cold.
• Dressing too thick: Add a splash of milk or pasta cooking water to loosen.
• Overpowering spice: Balance heat with extra lime juice or a spoonful of sour cream.
• Avocado browning: Dice and add right before serving, or toss with lime juice to slow oxidation.
• Corn not flavorful: Always roast or grill corn for that smoky sweetness—canned corn can taste flat unless charred.

Make-Ahead, Storage & Reheating

This Creamy Street Corn Pasta Salad is a dream for advance prep. You can cook the pasta, grill the corn, and mix the dressing up to 2 days ahead of time. Store everything separately in airtight containers in the fridge. Before serving, toss pasta with dressing, add corn and herbs, then finish with lime mayo and chili butter.

• Fridge: Keeps well for up to 3 days. If it feels dry, refresh with a splash of olive oil or extra lime juice.
• Freezer: Not recommended; dairy-based dressings don’t thaw well.
• Reheating: Best enjoyed cold or at room temperature. If you prefer it slightly warm, gently reheat pasta (without lettuce or avocado) in a skillet before tossing.

Serving Suggestions & Pairings

This pasta salad shines at BBQs, potlucks, and casual weeknight dinners. Serve it with:

• Grilled chicken, steak, or shrimp skewers
• A crisp side like cucumber salad or coleslaw
• Warm tortillas or crusty bread to soak up extra dressing
• Fresh fruit, like watermelon or pineapple to balance the spice

FAQs

Can I use frozen corn instead of fresh?
Yes! Just roast frozen corn in a skillet until golden brown for that smoky flavor.

What’s the best pasta shape to use?
Short, textured pastas like rotini, fusilli, or penne are perfect because they hold onto the creamy dressing.

Can I make this dairy-free?
Absolutely—swap cream cheese, sour cream, and cotija with dairy-free versions, and use olive oil instead of butter.

Conclusion

This Creamy Street Corn Pasta Salad is a dish that feels like sunshine in a bowl—creamy, smoky, tangy, and bursting with fresh herbs. It’s one of those recipes that invites people to gather around the table, share stories, and go back for seconds. I can’t wait for you to try it and bring it into your own kitchen memories.