Creamy Street Corn Pasta Salad

This Creamy Street Corn Pasta Salad brings together the vibrant flavors of Mexican street corn with comforting pasta and a rich creamy dressing. It is perfect for cookouts summer gatherings or a satisfying weeknight dinner that feels like a treat and keeps everyone asking for seconds.

The first time I made this salad I took it to a family picnic and there were no leftovers to bring home. Everyone fell for the sweet corn and smoky spices mixed with the tangy cream sauce.

Gather Your Ingredients

• Cream cheese at room temperature: gives the base its smooth creamy feel use full-fat for best results
• Sour cream: adds a tang and silkiness you do not get from mayo alone
• Extra virgin olive oil: lends fruity notes while blending the dressing
• Fresh grated garlic: garlic cloves brighten every bite start with one and add another if you like
• Fresh chives chopped: provide oniony pop and color
• Salt and pepper: bring all ingredients together so taste and adjust at the end
• Crumbled cotija cheese or feta cheese: gives briny salty flavor choose the freshest cheese available
• Short pasta rigatoni shells or penne: holds on to all the saucy bits cook just past al dente
• Romaine lettuce: adds crunch and freshness slice it thinly so it blends seamlessly
• Grilled or roasted corn: is the star for sweetness char the corn for best flavor use fresh off the cob in peak season
• Fresh basil torn: infuses summery sweet notes
• Fresh cilantro chopped: brings earthy brightness
• Spicy cheddar cheese diced: sparks up the salad and makes it interesting
• Avocado diced at the last moment: delivers creamy lushness use perfectly ripe fruit
• Salted butter: helps roast the corn and enhances its flavor
• Smoked paprika: gives a gentle warmth and signature smoky note
• Chili powder: deepens the salad’s flavor with its mild earthy heat
• Cayenne pepper: brings the heat add more or less to your preference
• Mayonnaise or yogurt: blends with the other creamy ingredients to lighten the texture use yogurt for a bit more tang
• Lime juice: makes all the flavors pop and keeps the salad bright and fresh

How to Make It

Make the Creamy Base:

In a large mixing bowl combine the room temperature cream cheese sour cream mayonnaise or yogurt extra virgin olive oil grated garlic half the chives and lime juice ensure everything is very well whipped by hand or mixer until perfectly creamy

Cook the Pasta:

Bring a large pot of well-salted water to a rolling boil and add your short pasta stir occasionally and cook until just barely past al dente immediately drain and rinse with cool water to stop the cooking

Char the Corn:

While the pasta cooks heat a large skillet over medium-high and add the salted butter once melted tumble in the corn and sprinkle with chili powder smoked paprika cayenne salt and pepper stir frequently until deep golden and caramelized on several sides about 5 to 8 minutes remove from heat and cool

Mix the Cheeses:

In a small bowl crumble the cotija or feta and diced spicy cheddar together with half the cilantro and basil set aside for even flavor

Combine Everything:

In the big bowl with your creamy base fold in the cooked pasta charred corn and all shredded romaine lettuce toss gently ensuring everything gets coated

Add the Final Touches:

Add in the cheese mixture the remaining herbs and diced avocado fold again taste and adjust seasoning with more salt pepper or lime if needed

Serve and Garnish:

Pile into your favorite salad bowl finish with a final sprinkle of chives and maybe extra crumbled cheese serve it slightly chilled so the flavors meld together beautifully

Corn is my favorite part as I love the sweet roasted char this dish reminds me of chasing down a street vendor with my sister on vacation and now it is a taste of summer even on cold days

Flavor Boosters

Refrigerate the pasta salad in an airtight container and it will stay fresh for up to three days the corn and cheese keep their bite and the creamy dressing thickens just a touch. If you want to keep the avocado green and fresh add it right before serving lemon juice helps too. Leftovers can be revived with a splash of lime and a drizzle of olive oil to bring back creaminess.

Serving Suggestions

Serve cold or room temperature pairs well with grilled chicken burgers or as a topping for tacos. Excellent as the centerpiece of a picnic spread with fresh fruit and chips. For extra crunch sprinkle with roasted pepitas or crushed tortilla chips before serving.

Creative Twists

No cotija or feta try queso fresco for briny flavor. Greek yogurt makes a bright lighter dressing instead of mayo. Use any pasta shape you have just look for one with nooks and crannies to catch the sauce.

Let the salad sit for 15 minutes after mixing so the flavors infuse. Char your corn thoroughly for best taste. Always taste and add salt or lime at the end so it does not get too salty early on.

Common Questions About This Recipe

→ What kind of pasta works best with street corn flavors?

Short pasta shapes like rotini, penne, or fusilli hold the creamy sauce and corn kernels well, adding great texture in each bite.

→ Can I use frozen or canned corn instead of fresh?

Yes, both frozen and canned corn can be used. Preferably grill or roast them first for that signature smoky flavor.

→ Is cotija cheese essential, or are there alternatives?

Crumbled feta or queso fresco are great substitutes if cotija is unavailable. Both add a salty, tangy bite.

→ How do I make this salad spicier or milder?

Adjust the amount of cayenne pepper and chili powder to taste. Use less for milder flavor, or omit the cayenne entirely.

→ What are good add-ins for extra protein?

Grilled chicken, shrimp, or even black beans can be added to boost protein and make the dish more filling.