Creamy Street Corn Pasta Salad

I turn classic elote flavors into a creamy, zesty pasta salad that I can serve chilled for picnics or slightly warm for weeknights. I toss al dente short pasta with a velvety cotija dressing, charred corn, herbs, and avocado, then finish with a spoon of chili butter and a drizzle of lime-kissed mayo for that street-corn kick in every bite.

Why You’ll Love This Recipe

I get the best of both worlds here: a potluck-friendly pasta salad with bold street-corn flavors. I make the base ultra-creamy with cream cheese and sour cream, layer in freshness from basil and cilantro, and add crunch from romaine and perfectly roasted (or grilled) corn. I customize the heat with cayenne and chili powder, and I love that it works as a side or a light main—straight from the fridge or just-warm from the stove.

Ingredients

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

For the dressing

• 4 ounces cream cheese, at room temperature

• 1/3 cup sour cream

• 2 tablespoons extra-virgin olive oil

• 1–2 garlic cloves, grated

• 1 tablespoon fresh chives, chopped

• Salt and pepper, to taste

• 3/4 cup cotija or feta, crumbled

For the salad

• 1 pound short pasta

• 1 head romaine lettuce, shredded

• 2 cups grilled or roasted corn (from about 3–4 ears)

• 1/2 cup fresh basil, torn

• 1/2 cup fresh cilantro, chopped

• 1/2 cup spicy cheddar, diced

• 1 avocado, diced

For the chili butter

• 4 tablespoons salted butter

• 2 teaspoons smoked paprika

• 2 tablespoons chili powder

• 1/2 to 2 teaspoons cayenne pepper, to taste

For the lime mayo dressing

• 1/4 cup mayonnaise or yogurt

• 2 tablespoons fresh lime juice

Directions

1. I make the creamy dressing: In a large bowl, I whisk the cream cheese, sour cream, olive oil, garlic, chives, salt, pepper, and cotija (or feta) until smooth.

2. I cook the pasta: I boil short pasta in salted water until al dente, drain, and toss it right into the dressing while it’s warm so it soaks up the flavor.

3. I build the salad: I fold in the romaine, charred corn, basil, cilantro, spicy cheddar, and avocado, tossing gently to coat.

4. I make the chili butter: In a small skillet over medium heat, I melt the butter until foamy, then stir in smoked paprika, chili powder, cayenne, and a pinch of salt. I cook 30–60 seconds to bloom the spices and remove from heat.

5. I make the lime mayo: In a small bowl, I mix the mayonnaise (or yogurt) with lime juice and a pinch of salt until silky.

6. I serve: I plate the pasta salad warm or chilled, then I drizzle on the lime mayo and spoon over some chili butter right before serving.

Servings and timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Variations

• Grill vs. roast: I grill fresh corn for a smokier bite; when I’m short on time, I roast frozen corn in a ripping-hot skillet until charred.

• Dairy-free: I use dairy-free cream cheese and feta-style crumbles, plus coconut yogurt in place of sour cream/mayo.

• Extra protein: I fold in grilled shrimp, chicken, or black beans to make it a more filling main.

• Heat control: I keep it mild by skipping cayenne, or I turn it up with a chopped chipotle in adobo or pepper jack instead of cheddar.

• Herb swap: I trade cilantro for parsley if needed, and I bump up basil for a brighter, more aromatic finish.

• Crunch factor: I add diced red onion or bell pepper, or finish with crushed tortilla chips right before serving.

storage/reheating

I refrigerate the salad in an airtight container for 3–4 days. I keep the avocado and herbs separate if I plan to store longer than a day, adding them fresh before serving. For make-ahead, I store the pasta, dressing, and lime mayo separately and mix just before eating. I don’t fully reheat (it’s best cold or cool), but if I want it slightly warm, I gently warm the pasta portion in a skillet with a splash of water, then toss in the fresh avocado and herbs off heat and finish with the chili butter.

FAQs

Can I use frozen or canned corn?

I prefer fresh corn for charring, but I use frozen corn straight from the bag into a hot skillet to blister it. I’ll use well-drained canned corn only in a pinch and pat it dry before charring.

How do I keep the avocado from browning?

I dice it at the end and toss it with a little lime juice. If I’m packing leftovers, I keep avocado in a separate container and add it just before serving.

What pasta shape works best?

I reach for short shapes with ridges or nooks—rotini, shells, or bow ties—so the creamy dressing and chili butter cling to every bite.

Can I make this ahead for a party?

I prepare the dressing, lime mayo, and chili butter a day in advance and chill them. I cook and cool the pasta, then toss everything together right before guests arrive so the greens stay crisp.

How spicy is it, and how do I adjust?

I keep it mild by using the lower end of the cayenne range and regular cheddar. For heat lovers, I add more cayenne, swap in pepper jack, or stir a spoon of chipotle in adobo into the dressing.

Conclusion

I love how this salad channels elote into a creamy, herby, and gently spicy bowl that’s ready fast, scales for gatherings, and shines warm or cold—exactly the kind of recipe I keep on repeat for summer cookouts and easy weeknight dinners.

Creamy Street Corn Pasta Salad

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• Author: Evee
• Total Time: 25 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A creamy, zesty pasta salad inspired by Mexican street corn (elote), combining al dente pasta with grilled corn, cotija dressing, avocado, herbs, chili butter, and lime mayo for a bold and refreshing dish served warm or chilled.

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Ingredients

4 ounces cream cheese, at room temperature

1/3 cup sour cream

2 tablespoons extra-virgin olive oil

1–2 garlic cloves, grated

1 tablespoon fresh chives, chopped

Salt and pepper, to taste

3/4 cup cotija or feta, crumbled

1 pound short pasta

1 head romaine lettuce, shredded

2 cups grilled or roasted corn (from about 3–4 ears)

1/2 cup fresh basil, torn

1/2 cup fresh cilantro, chopped

1/2 cup spicy cheddar, diced

1 avocado, diced

4 tablespoons salted butter

2 teaspoons smoked paprika

2 tablespoons chili powder

1/2 to 2 teaspoons cayenne pepper, to taste

1/4 cup mayonnaise or yogurt

2 tablespoons fresh lime juice

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Instructions

1. In a large bowl, whisk together cream cheese, sour cream, olive oil, garlic, chives, salt, pepper, and cotija until smooth.
2. Boil short pasta in salted water until al dente. Drain and toss into the dressing while warm.
3. Fold in shredded romaine, grilled corn, basil, cilantro, diced spicy cheddar, and avocado. Toss gently to combine.
4. In a small skillet, melt butter over medium heat. Stir in smoked paprika, chili powder, cayenne, and a pinch of salt. Cook for 30–60 seconds, then remove from heat.
5. In a small bowl, mix mayonnaise (or yogurt) with lime juice and a pinch of salt until smooth.
6. Serve pasta salad warm or chilled. Drizzle with lime mayo and spoon over chili butter just before serving.

Notes

Use grilled or roasted corn for charred flavor; frozen corn works too.

Dairy-free alternatives work well for a lactose-free version.

Add grilled shrimp, chicken, or black beans for extra protein.

Adjust spice level by modifying cayenne or adding chipotle in adobo.

Use parsley in place of cilantro, or increase basil for brightness.

Add red onion, bell pepper, or crushed tortilla chips for crunch.

Store separately if prepping ahead—combine before serving.

Gently warm pasta before serving if desired, but avoid full reheating.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boiling, Mixing
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 520
• Sugar: 4g
• Sodium: 610mg
• Fat: 32g
• Saturated Fat: 12g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 13g
• Cholesterol: 55mg