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Creamy Street Corn Pasta Salad

Creamy street corn pasta salad with charred corn, cotija, and cilantro in a spicy creamy dressing. Pasta shells are tossed with elote-style corn and then chilled for a thick, scoopable Mexican pasta salad texture.
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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 salad base
  • 1 lb pasta shells or rotini Use dry pasta.
  • 4 cup corn kernels, charred Char the kernels in a hot skillet.
  • 1 cup mayonnaise Full-fat recommended for thickness.
  • 0.5 cup sour cream For creamy tang.
  • 0.25 cup lime juice Fresh lime juice preferred.
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 cotija cheese, crumbled Reserve half for topping.
  • 0.25 cup cilantro, chopped Use most in the salad; save some for serving.
  • 2 jalapeños, diced Adjust for heat.
  • 0.25 cup red onion, diced
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Bring a pot of salted water to a boil and cook the pasta shells or rotini according to package directions. Drain and rinse with cold water until cool, and set aside to stop cooking.
Char the corn
  1. Heat a hot skillet over high heat and char the corn kernels until lightly blackened, stirring as needed. Transfer to a plate so it can cool.
Make the spicy creamy dressing
  1. Whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth and cohesive. Taste and adjust seasoning with more salt and pepper if needed.
Assemble and chill
  1. Combine pasta, charred corn, jalapeños, red onion, and half the cotija in a large bowl. Toss to distribute the corn and onions evenly.
  2. Pour the dressing over the salad and toss to coat every piece of pasta. Mix until the pasta looks glossy and creamy.
  3. Refrigerate for at least 2 hours to let the flavors meld and the dressing thicken. Cover for best results.
Finish and serve
  1. Before serving, top the chilled salad with the remaining cotija and cilantro. Serve cold with lime wedges on the side.

Notes

Pro tip: Rinse the pasta well to cool it quickly—this keeps the salad from turning sticky after chilling. Refrigerate covered for 3–4 days; freeze is not recommended because the creamy dressing can separate. For a lighter option, use light mayonnaise and low-fat sour cream to reduce calories while keeping the same elote pasta flavor.