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Street Corn Pasta Salad

Street corn pasta salad gets its bold Tex-Mex flavor from rotini coated in a smoky chili-lime crema, mixed with charred corn, red onion, jalapeño, cilantro, and crumbled cotija. This elote-inspired pasta salad is chilled for 30 minutes so the flavors meld for a tangy, creamy bite in every forkful.
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Prep Time 15 minutes
Cook Time 15 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad
  • 12 oz rotini pasta Cook until al dente, then cool completely.
  • 3 cup corn kernels Char in a dry skillet until browned in spots.
  • 0.25 cup red onion Finely diced.
  • 1 jalapeño Seeded and minced.
  • 0.25 cup fresh cilantro Chopped.
  • 0.5 cup cotija cheese Crumbled; plus more for topping.
  • 0.5 cup mayonnaise
  • 0.25 cup Mexican crema or sour cream
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp garlic powder
  • 0.25 Tajin For topping; dust generously and serve extra if desired.
  • 1 lime wedges For serving and adjusting flavor after chilling.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the chili-lime crema
  1. Whisk mayonnaise, Mexican crema or sour cream, lime juice, and lime zest in a bowl until smooth.
  2. Whisk in chili powder, smoked paprika, and garlic powder until fully combined.
Char the corn
  1. Heat a dry cast iron skillet over high heat, then spread corn kernels in an even layer.
  2. Cook, stirring occasionally, until kernels develop dark char spots, about 8 to 12 minutes.
  3. Transfer the charred corn to a sheet pan to cool.
Assemble and coat
  1. Combine cooled rotini pasta, charred corn, red onion, jalapeño, and chopped cilantro in a large bowl.
  2. Pour the chili-lime crema dressing over the pasta and toss until evenly coated.
  3. Fold in crumbled cotija until distributed throughout.
Chill and finish
  1. Refrigerate the pasta salad for 30 minutes so the flavors meld.
  2. Taste and adjust by adding more lime juice or chili powder if needed.
  3. Top with extra cotija and dust generously with Tajin.
  4. Serve chilled with lime wedges on the side.

Notes

Pro tip: cool the charred corn before mixing so the crema stays thick instead of loosening. Store leftovers covered in the refrigerator for up to 3 days; it’s best within 24 hours for peak texture. Freezing isn’t recommended because the pasta and creamy dressing can separate. For a lighter option, use plain Greek yogurt in place of Mexican crema/sour cream to reduce richness while keeping the tangy lime profile.