Creamy Street Corn Pasta Salad: Bold, Creamy, Irresistible

Let me take you back to a summer day at the local fair. I’m walking past a smoky cart when I get hit with the smell of roasted corn, lime, and chili—classic elote. I grab a cob dripping in mayo, cheese, and spice, and that first bite? Game over. That sweet, charred corn flavor sealed my lifelong obsession.

Now, imagine that same flavor bomb… but in a bowl of creamy pasta salad.

This Creamy Street Corn Pasta Salad is everything you love about Mexican street corn—bold, spicy, fresh—but wrapped in a creamy, cold (or warm!) pasta dish that hits all the right notes. Whether you’re feeding a crowd or just meal-prepping for the week, this one’s a keeper.

Why You’ll Love This Street Corn Pasta Salad

• Ready in 30 minutes – Chop, mix, done.
• Perfect for meal prep – Holds up great in the fridge.
• Big, creamy flavor – Lime, garlic, cotija, chili butter—what’s not to love?
• Adjustable heat – Mild or spicy, you call the shots.
• Fresh ingredients – Herbs, avocado, real corn—nothing bland here.

What Kind of Corn Should I Use?

Fresh corn is the gold standard here. When grilled or roasted, it adds that sweet, smoky flavor that makes this salad sing.

• Grill it: Husked, right on the grates. Turn until it’s charred and popping.
• Oven-roast: Lay it on a baking sheet at 425°F until golden brown.

Can’t get fresh? Go frozen. Just thaw and dry it before sautéing. Canned works too—just drain, rinse, and give it a quick sear in a hot pan to wake up the flavor.

Options for Substitutions

Let’s say you’re working with what you’ve got—totally doable:

• Dairy swaps: Greek yogurt for sour cream. Coconut yogurt for dairy-free.
• Cheese: Cotija is classic. Feta’s a solid stand-in. Vegan cheese works in a pinch.
• Pasta: Elbows, shells, rotini—short shapes hold the sauce best.
• Herbs: No cilantro? Sub parsley or fresh dill.
• Mayo: Go vegan, light, or use more yogurt if mayo’s not your thing.
• Spice: Dial it down with sweet paprika or up with extra cayenne.

Common Cooking Mistakes to Avoid

Here’s where most folks trip up:

• Don’t let pasta sit dry – Toss it in oil or dressing immediately after draining.
• Avocados go last – Unless you like brown mush.
• Room-temp cream cheese – Cold cheese clumps. Warm it up.
• Season after chilling – Cold mutes flavor. Taste and tweak before serving.

What to Pair With It

This salad’s a side dish MVP. Try it with:

• Grilled chicken skewers – Simple and protein-packed.
• Blackened shrimp – That spice + cream = 
• Tortilla chips & guac – For scooping, crunching, and double-dipping.
• Carne asada or fajitas – Make it a taco night side.
• Lime wedges – A final squeeze brings it to life.

Storage & Make-Ahead Tips

• Fridge life: 3–4 days in a sealed container.
• Make-ahead? You bet. Prep everything, mix fresh before serving.
• Serving tip: Let it come to room temp. Toss. Hit it with fresh lime and oil.

Ingredients

For the Creamy Cheese Dressing:

• 4 oz cream cheese, softened
• ¼ cup sour cream
• 2 tbsp olive oil
• 1 clove garlic, minced
• 2 tbsp chives, chopped
• ½ cup crumbled cotija or feta
• Salt & pepper to taste

For the Salad:

• 10 oz short pasta (elbows, shells, or rotini)
• 2 cups romaine, chopped
• 2 cups grilled corn (3–4 ears)
• ¼ cup basil, chopped
• ¼ cup cilantro, chopped
• ½ cup spicy cheddar, shredded
• 1 large avocado, diced

For the Chili Butter:

• 2 tbsp butter
• 1 tsp smoked paprika
• 1 tsp chili powder
• ¼ tsp cayenne (optional)
• Pinch of salt

For the Lime Mayo Dressing:

• 2 tbsp mayonnaise or yogurt
• Juice of 1 lime

Step-by-Step Instructions

Step 1: Make the Creamy Cheese Dressing

In a large mixing bowl, combine:

• 4 oz softened cream cheese
• ¼ cup sour cream
• 2 tbsp olive oil
• 1 clove minced garlic
• 2 tbsp chopped chives
• ½ cup crumbled cotija or feta
• Salt and freshly cracked black pepper to taste

Use a whisk or sturdy fork to mash everything together until smooth and fully combined.

Pro tip: Let your cream cheese come to room temperature before mixing—cold cream cheese stays lumpy and never fully blends. You want this dressing silky and emulsified so it clings to every pasta curve.

Step 2: Cook Pasta & Combine Salad

Bring a large pot of salted water to a boil. Cook your pasta just to al dente—firm to the bite. Drain thoroughly and immediately toss with a drizzle of olive oil to prevent sticking.

While the pasta is still warm (this helps it absorb flavor), fold in the creamy cheese dressing.

Then add:

• 2 cups grilled corn (cut off the cob)
• 2 cups chopped romaine
• ¼ cup chopped basil
• ¼ cup chopped cilantro
• ½ cup shredded spicy cheddar

Finally, gently fold in the diced avocado right before serving to keep it vibrant and fresh.

Chef’s tip: Don’t overcrowd your mixing bowl. Give everything room to mix cleanly and evenly—layers of flavor mean nothing if you end up with dressing clumps in one corner and plain pasta in another.

Step 3: Prepare the Chili Butter

In a small saucepan over medium heat, melt:

• 2 tbsp unsalted butter

Once melted and just starting to foam, stir in:

• 1 tsp smoked paprika
• 1 tsp chili powder
• ¼ tsp cayenne pepper (optional for heat)
• Pinch of salt

Let it bubble gently for about 30 seconds, just enough to bloom the spices and unlock their aroma—don’t let the butter brown.

Watch closely: You’ll smell that smoky, warm scent. The moment it turns from “mmm” to “uh-oh,” you’ve gone too far. Pull it off the heat as soon as the spices look glossy.

Step 4: Make Lime Mayo Dressing

In a small bowl, whisk together:

• 2 tbsp mayonnaise (or Greek/coconut yogurt for a lighter version)
• Juice of 1 fresh lime

Whisk until smooth and slightly tangy. This adds a final hit of acidity and creaminess to cut through the richness.

Optional: Add a pinch of lime zest or a drop of hot sauce to amp it up.

Step 5: Serve and Enjoy

You can serve this dish warm, room temp, or fully chilled. It holds flavor beautifully at any temperature.

Before serving:

• Drizzle with the chili butter for smoky spice.
• Dot the top with the lime mayo dressing for brightness.
• Garnish with extra herbs or cotija if you’re feeling fancy.

Letting it rest for 15–30 minutes before serving allows the pasta to soak up all that flavor—it’s not just a salad, it’s a flavor situation.

Final touch: Toss again just before serving and taste—cold dulls seasoning, so a final pinch of salt or squeeze of lime might be in order.

Key Benefits of Creamy Street Corn Pasta Salad

More Recipes You’ll Love

If you enjoy elote-style recipes, you might also love this Elote Pasta Salad which celebrates the same bold, creamy corn flavors—perfect for anyone who can’t get enough of that street corn magic.

For a heartier twist, try this Street Corn Chicken Rice Bowl—it’s a full meal with protein, crunch, and creamy goodness in every bite.

Looking for a more traditional version? Check out this Classic Pasta Salad as a base recipe you can adapt with your favorite flavors.

For a tangier, meat-and-cheese packed variation, this Antipasto Pasta Salad is another crowd-pleaser.

Want more corn flavor on the side? Try this fresh Chipotle Corn Salsa as a dip or topping—perfect for tortilla chips or taco night.

FAQ: Creamy Street Corn Pasta Salad

Conclusion + Call to Action

This Creamy Street Corn Pasta Salad brings the smoky, tangy joy of elote into a dish you can serve at any picnic, potluck, or weeknight dinner. It’s fast, flexible, and packed with flavor. Whether you’re grilling in the backyard or just want something crave-worthy in your fridge, this one checks all the boxes.

Try it out and let me know—did it become your new go-to? Drop your twist on the recipe or your favorite add-in below!

And hey—love recipes like this? Don’t forget to visit my Pinterest page for more delicious dishes, tips, and inspiration. I’ve got plenty more where this came from.

Creamy Street Corn Pasta Salad: Bold, Creamy, Irresistible

Print Recipe

Everything you love about Mexican street corn—bold, spicy, fresh—but wrapped in a creamy, cold (or warm!) pasta salad. This is your next potluck hero or weekly meal prep staple.

• Author: Emilio
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No Cook
• Cuisine: Mexican-Inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• For the Creamy Cheese Dressing:
• 4 oz cream cheese, softened
• ¼ cup sour cream
• 2 tbsp olive oil
• 1 clove garlic, minced
• 2 tbsp chives, chopped
• ½ cup crumbled cotija or feta
• Salt & pepper to taste
• For the Salad:
• 10 oz short pasta (elbows, shells, or rotini)
• 2 cups romaine, chopped
• 2 cups grilled corn (3–4 ears)
• ¼ cup basil, chopped
• ¼ cup cilantro, chopped
• ½ cup spicy cheddar, shredded
• 1 large avocado, diced
• For the Chili Butter:
• 2 tbsp butter
• 1 tsp smoked paprika
• 1 tsp chili powder
• ¼ tsp cayenne (optional)
• Pinch of salt
• For the Lime Mayo Dressing:
• 2 tbsp mayonnaise or yogurt
• Juice of 1 lime

Instructions

1. Make the Creamy Cheese Dressing: In a large bowl, mash together cream cheese, sour cream, olive oil, minced garlic, chopped chives, cotija or feta, salt, and pepper until smooth and fully combined.
2. Cook Pasta & Combine Salad: Cook pasta to al dente. Drain and toss with olive oil. While warm, fold in the creamy cheese dressing. Then add corn, romaine, basil, cilantro, and shredded cheddar. Fold in diced avocado just before serving.
3. Prepare the Chili Butter: In a saucepan, melt butter. Stir in paprika, chili powder, cayenne (optional), and salt. Let bloom for 30 seconds, then remove from heat.
4. Make Lime Mayo Dressing: Whisk together mayonnaise (or yogurt) with fresh lime juice until smooth. Optional: Add zest or hot sauce for more flavor.
5. Serve and Enjoy: Serve warm, room temp, or chilled. Drizzle with chili butter and dot with lime mayo. Garnish with extra herbs or cotija. Rest for 15–30 mins before final toss and serving.

Notes

Use grilled or roasted corn for that smoky flavor punch. Let cream cheese come to room temp before mixing for a smooth dressing. Adjust spice level to your liking.

Nutrition

• Serving Size: 1 cup
• Calories: 390
• Sugar: 4g
• Sodium: 520mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 35mg

Keywords: street corn, pasta salad, creamy salad, elote, summer, potluck