Name: Creamy Street Corn Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 12 oz short cut pasta (like rotini or fusilli); 4 ears fresh corn, kernels removed after charring; 1/2 red onion, finely diced; 1/2 cup Cotija cheese, crumbled; 2 cups shredded kale (lightly massaged with olive oil); 1 jalapeño, diced (optional); 1/2 cup plain Greek yogurt or mayonnaise; 1/4 cup sour cream; 2 tablespoons fresh lime juice; 1/4 cup fresh cilantro, chopped; 2 garlic cloves, minced; 1 teaspoon Tajín or chili powder; Salt and pepper to taste; Olive oil (for massaging kale and roasting corn)

A vibrant twist on classic Mexican street corn, this pasta salad brings together sweet charred corn, creamy dressing, and zesty cheese, all tossed with hearty pasta and fresh greens.

Why You’ll Love This Recipe

I love that it captures authentic street corn flavors—tangy lime, smokiness from Tajín or chili powder, bright cilantro—and turns them into a satisfying pasta salad. It’s creamy, colorful, make-ahead friendly, and perfect for cookouts or potlucks. Plus, I can easily customize it with extras like avocado, beans, or grilled chicken.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta Salad

Short cut pasta (like rotini or fusilli)
Fresh corn kernels (from charred ears)
Red onion, finely diced
Cotija cheese, crumbled
Shredded kale (lightly massaged with olive oil)
Jalapeño, diced (optional)

Dressing

Plain Greek yogurt or mayonnaise
Sour cream
Lime juice (fresh)
Fresh cilantro
Garlic cloves
Seasoning (Tajín or chili powder + salt & pepper)

directions

Char the corn: I rub corn with olive oil and season with Tajín or chili powder. I roast it at 425°F for about 20 minutes, turning halfway through, or grill until lightly charred. Then I let it cool and cut the kernels off the cob.
Cook the pasta: I boil salted water and cook the pasta until al dente, then drain and rinse it with cold water.
Make the dressing: I blend or whisk together the yogurt or mayo, sour cream, lime juice, cilantro, garlic, and seasoning until smooth.
Prep salad ingredients: I massage the kale with a little olive oil and dice the onion and jalapeño as desired.
Toss everything: In a large bowl, I combine the pasta, corn, kale, onion, jalapeño, and cheese. I drizzle most of the dressing over it and toss to coat.
Finish: Just before serving, I drizzle the remaining dressing on top and garnish with extra cotija, cilantro, and a dash of seasoning.

Servings and timing

This recipe makes about 6 servings. It takes approximately 10 minutes of prep time and 20 minutes of cooking time, totaling around 30 minutes.

Variations

I swap Greek yogurt for mayo if I want a richer dressing.
I use feta or queso fresco when cotija isn’t available.
I add extras like avocado, black beans, bell peppers, or grilled chicken to make it heartier.
For a dairy-free version, I use mayo and dairy-free sour cream and skip the cheese.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. I don’t freeze it because the texture changes too much. For make-ahead, I prep the pasta and corn, and blend the dressing up to three days ahead, then toss everything together right before serving.

FAQs

1. Can I use frozen corn?

Yes, I like to sauté or roast frozen corn until it browns slightly to bring out a smoky flavor. Fresh corn is ideal, but frozen works too.

2. How do I tone down the spice?

I simply skip the jalapeño and reduce or omit the chili powder or Tajín. It’s easy to adjust the heat level.

3. What’s a good pasta shape?

I prefer using short, twisty pasta like rotini or fusilli—they do a great job of holding the dressing and little pieces of corn.

4. Can I make it vegan?

Yes. I use vegan alternatives for the yogurt and sour cream, and either skip the cheese or use a plant-based cotija or feta.

5. How do I prevent the salad from getting watery?

I rinse the pasta well with cold water and drain the corn thoroughly. I also save a bit of the dressing to add just before serving to keep it fresh.

Conclusion

I adore how this Creamy Street Corn Pasta Salad bursts with flavor, texture, and color—capturing all the fun of street corn in a chilled, crowd-pleasing dish. It’s versatile, easy to prepare, and perfect for warm-weather gatherings or as a vibrant meal prep side.