The Best Street Corn Pasta Salad brings the bold, zesty spirit of Mexican street corn (elote) to a breezy, shareable bowl. It’s creamy yet bright, with juicy kernels of corn, tender pasta, tangy lime, and a gentle kick of chili—perfect for potlucks, picnics, cookouts, and make-ahead lunches. Every forkful balances sweet corn, cool crema-style dressing, and pops of salty cheese and fresh herbs.
I love serving this salad slightly chilled so the flavors stay vivid and refreshing. The dressing leans creamy without feeling heavy, thanks to a squeeze of lime and a hint of vinegar that keep it lively. Add as much heat as you like with chili powder or jalapeño; it’s easy to dial up or down for everyone at the table. It’s a dependable crowd-pleaser that travels well and tastes even better after a short rest in the fridge.
Make it on Sunday and you’re set for quick sides and satisfying lunches all week. It pairs beautifully with grilled chicken, shrimp, or steak, and it’s just as happy alongside veggie burgers or a big leafy salad. Simple to customize, endlessly versatile, and always delicious—this might become your go-to pasta salad.
Key Ingredients & Substitutions
This salad borrows all the best parts of elote—corn, creamy dressing, lime, chili, and cheese—and folds them into pasta for substance. Use these swaps to match your pantry and preferences.
Corn: Charred fresh corn cut off the cob is classic and adds smoky sweetness. Frozen corn works perfectly (thaw and pat dry; quickly sauté for light char). Canned corn is okay in a pinch—drain well and dry before toasting in a hot skillet.
Pasta: Short shapes that hug dressing—elbow, shells, rotini, cavatappi, or gemelli—are ideal. Use gluten-free pasta if needed; cook just until al dente to prevent mushiness after chilling.
Crema-Style Base: Mayo + sour cream (or Greek yogurt) make a silky, tangy dressing. Dairy-free? Use vegan mayo and unsweetened dairy-free yogurt, or a plant-based sour cream.
Cheese: Cotija adds salty, crumbly richness. Feta is a great stand-in; queso fresco is milder. For dairy-free, use a crumbly vegan cheese or add extra roasted corn + roasted pepitas for texture.
Lime & Acid: Fresh lime juice (and zest) brighten the dressing. Add a splash of apple cider vinegar or rice vinegar for a crisp finish.
Heat & Spice: Chili powder and a pinch of cayenne bring warmth. Smoked paprika adds subtle smokiness. Finely minced jalapeño or serrano makes it bolder. Tajín is excellent for a tangy-chili lift.
Fresh Bits: Cilantro, green onion, and red onion add color and crunch. Not into cilantro? Try parsley or thinly sliced scallions only. Diced red bell pepper or cucumber add extra crunch.
Equipment You’ll Need
- Large pot for boiling pasta
- Colander to drain and rinse (if desired) pasta
- Large skillet or grill pan to char corn (optional but recommended)
- Large mixing bowl for assembly
- Measuring cups and spoons
- Cutting board and sharp knife
- Microplane or zester for lime
Flavor Variations & Add-Ins
- Avocado Street Corn: Fold in diced ripe avocado just before serving for buttery richness.
- Spicy Chipotle: Whisk a teaspoon of canned chipotle in adobo into the dressing for smoky heat.
- Bacon Twist: Add crisp crumbled bacon for savory crunch.
- Veggie-Loaded: Mix in cherry tomatoes, diced red bell pepper, or roasted zucchini.
- Protein Boost: Toss with grilled chicken, shrimp, or black beans for a heartier main.
- Tangy Crunch: Sprinkle roasted pepitas or crushed tortilla chips on top just before serving.
- Herb Swap: Try a cilantro–mint combo for extra freshness.
How to Make The Best Street Corn Pasta Salad
Ingredients You’ll Need:
- 12 oz (340 g) short pasta (elbows, shells, rotini, or cavatappi)
- 3 cups corn kernels (from 4–5 ears fresh, or frozen thawed and patted dry)
- 1/2 cup mayonnaise
- 1/2 cup sour cream or plain Greek yogurt
- 2–3 tbsp fresh lime juice, plus 1 tsp lime zest
- 1–2 tsp apple cider vinegar (to taste)
- 1 1/2 tsp chili powder (plus more to taste)
- 1/4–1/2 tsp cayenne or smoked paprika (optional)
- 1 garlic clove, finely grated (or 1/2 tsp garlic powder)
- 1/2 tsp kosher salt, plus more for pasta water
- 1/4 tsp black pepper
- 1/2 small red onion, finely diced
- 1 jalapeño, seeded and finely minced (optional)
- 3/4 cup crumbled cotija (or feta)
- 1/2 cup chopped cilantro (plus extra for garnish)
- 2–3 green onions, thinly sliced
- 1–2 tbsp olive oil (for charring corn)
How Much Time Will You Need?
Plan on about 30–35 minutes total: 10–12 minutes to boil the pasta, 6–8 minutes to char or sauté the corn, and a few minutes to whisk the dressing and toss. For best flavor, chill the salad 20–30 minutes before serving to let the dressing settle into the pasta.
Step-by-Step Instructions:
1. Cook the Pasta
Bring a large pot of well-salted water to a boil. Cook the pasta just to al dente per package directions. Drain thoroughly, then spread on a sheet pan to steam-dry. For a cooler salad, gently toss with a drizzle of olive oil and let it cool while you prep the rest.
2. Char the Corn
Heat a large skillet over medium-high and add a little olive oil. Cook the corn, stirring occasionally, until lightly charred in spots (about 6–8 minutes). Season with a pinch of salt. If using fresh corn on the cob, you can grill it first, then cut off the kernels.
3. Whisk the Crema-Style Dressing
In a large bowl, whisk together mayonnaise, sour cream (or yogurt), lime juice and zest, vinegar, chili powder, cayenne or smoked paprika (if using), garlic, salt, and black pepper. Taste and adjust acid, heat, and salt until bright and well-balanced.
4. Toss Everything Together
Add the cooled pasta, charred corn, red onion, jalapeño, cotija, cilantro, and green onions to the bowl. Toss until every piece is well-coated and the add-ins are evenly distributed. If the salad looks thick, loosen with a splash of water or more lime juice.
5. Chill and Serve
Chill for 20–30 minutes to marry flavors. Before serving, taste and adjust seasoning with extra lime, chili powder, salt, or a pinch of sugar if you want a sweeter balance. Garnish with a little more cotija and cilantro on top.
Pro Tips for Best Texture & Taste
Small tweaks make a big difference in pasta salads. These tips help keep your corn vibrant, pasta bouncy, and dressing bright.
- Salt Your Water Heavily: Seasoned pasta has better flavor and needs less dressing.
- Char = Flavor: A quick sauté or grill brings smoky depth that mimics true street corn.
- Keep It Al Dente: Slightly firm pasta holds up after chilling and stays pleasant, not mushy.
- Balance the Creaminess: If it feels heavy, add lime juice or a splash of vinegar to brighten.
- Dress, Rest, Re-Dress: Pasta absorbs dressing—reserve a few spoons to fold in right before serving.
Frequently Asked Questions
Can I make this dairy-free?
Yes. Use vegan mayo and an unsweetened dairy-free yogurt or sour cream alternative. Swap cotija for a crumbly vegan cheese, or add roasted pepitas for salty crunch.
How far ahead can I make it?
Up to 1 day in advance works beautifully. Store covered and stir in a squeeze of fresh lime (and a spoonful of reserved dressing, if you saved some) just before serving to refresh the flavors.
What’s the best way to store leftovers?
Refrigerate in an airtight container for 3–4 days. If it tightens up, stir in a splash of water or lime juice to loosen and brighten.
Can I use frozen or canned corn?
Absolutely. Thaw and pat frozen corn dry before charring for best texture. If using canned, drain very well and quickly toast in a skillet to concentrate flavor.