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Creamy Street Corn Pasta Salad

Creamy street corn pasta salad with charred corn kernels, cotija cheese, and cilantro tossed in a spicy lime dressing. A Mexican pasta salad that tastes like elote, with a chilled, creamy texture for summer gatherings.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb pasta shells or rotini
Charred corn
  • 4 cup corn kernels, charred
Spicy creamy dressing
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 0.25 cup lime juice
  • 2 tsp chili powder
  • 1 tsp cumin
  • 0.25 tsp salt and pepper to taste
Toppings and mix-ins
  • 1 cup cotija cheese, crumbled
  • 0.25 cup cilantro, chopped
  • 2 jalapeños, diced
  • 0.25 cup red onion, diced

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook and prep components
  1. Cook pasta shells or rotini according to package directions, then drain and rinse with cold water to stop cooking and keep the pasta from getting mushy.
  2. Char corn kernels, charred in a hot cast iron skillet until lightly blackened, then set aside to cool so the dressing doesn’t turn warm and runny.
Make dressing and combine
  1. Whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth for a creamy, pourable dressing.
  2. Combine pasta, charred corn kernels, jalapeños, red onion, and 1/2 the cotija cheese in a large bowl so everything distributes evenly.
  3. Pour dressing over the salad and toss to coat, then spread on a sheet pan in an even layer to chill faster.
Chill and finish
  1. Refrigerate for at least 2 hours until cold and thickened, then top with remaining cotija and cilantro right before serving for bright color.

Notes

For best texture, rinse the pasta well with cold water and fully cool the charred corn before mixing. Refrigerate leftovers in a covered container for 3–4 days; freeze is not recommended because mayo/sour cream can break. If you want a dairy-light version, use Greek yogurt in place of sour cream (keep mayo for the rich, elote-style flavor).