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Creamy Street Corn Pasta Salad

Creamy street corn pasta salad with charred corn, cotija cheese, and cilantro in a spicy, tangy mayo-sour cream dressing. Pasta shells or rotini are tossed until every bite is coated, then chilled for bold elote-style flavor.
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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 and corn
  • 1 lb pasta shells or rotini Use shells or rotini for a good scoop-and-toss texture.
  • 4 cup corn kernels, charred Char in a hot skillet until lightly blackened.
Creamy spicy dressing
  • 1 cup mayonnaise Classic base for the creamy dressing.
  • 0.5 cup sour cream Adds tang and a smooth finish.
  • 0.25 cup lime juice Fresh lime juice brightens the salad.
  • 2 tsp chili powder Gives elote-style heat and color.
  • 1 tsp cumin Warm, earthy spice to balance the corn.
  • 2 salt and pepper to taste Season to your preference.
Salad add-ins
  • 1 cup cotija cheese, crumbled Stir in half, then top with the rest.
  • 0.25 cup cilantro, chopped Fresh herbs for a green, bright finish.
  • 2 jalapeños, diced Dice finely for even heat throughout.
  • 0.25 cup red onion, diced Adds crunch and mild bite.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta
  1. Cook pasta shells or rotini according to package directions until tender, then drain and rinse with cold water to stop cooking and keep the texture firm.
Char the corn
  1. Heat a hot cast iron skillet, char corn kernels in a single layer until lightly blackened, then set aside to cool so the salad doesn’t warm the dressing.
Make spicy creamy dressing
  1. Whisk mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth and creamy.
Toss the salad
  1. Combine pasta shells or rotini, charred corn kernels, jalapeños, red onion, and half the cotija cheese in a large bowl.
Dress and coat
  1. Pour the dressing over the salad and toss until every pasta piece and corn kernel is coated.
Chill and finish
  1. Refrigerate for at least 2 hours so flavors meld and the salad thickens slightly for a better toss.
  2. Top with remaining cotija cheese and cilantro right before serving for fresh, bright crunch and color.

Notes

Pro tip: char the corn until you get light blackened spots—too much charring turns it bitter. Store covered in the refrigerator for 3-4 days; the pasta will soften slightly over time. Freezing is not recommended due to texture changes. For a lighter option, use light mayonnaise or replace half with Greek yogurt while keeping sour cream the same.