How to Make It Creamy Yet Light?

If you’re wondering how to make street corn pasta salad with a creamy dressing that doesn’t feel too heavy, the secret is balance. Use equal parts sour cream and mayo, but thin it slightly with lime juice or a splash of milk for a silkier texture. Want a healthier twist? Swap half the mayo for plain Greek yogurt. It still gives a creamy base but with added tang and protein. Mix the dressing separately before folding it into the pasta and corn. This way, every piece is coated without becoming overly saturated. And if you're feeling bold, a pinch of smoked paprika or Tajín gives it that street-food edge.

Best Pasta Shapes for This Recipe

Short, sturdy pasta is your best friend here. Rotini, cavatappi, or shells grip the creamy dressing perfectly. Avoid spaghetti or penne—those don’t hold up in a cold salad and make the dish feel disjointed. Elbows work well too, especially if you’re prepping a large batch for a party.

Can I Make It Ahead for a BBQ or Potluck?

Absolutely. This salad is designed to chill—literally. You can prepare it a full day ahead and store it in an airtight container in the fridge. Before serving, just give it a stir and freshen it up with a squeeze of lime and a little extra Cotija. Want to turn it into a main course? Add shredded rotisserie chicken or black beans for a heartier version.

What Ingredients Are Essential for Authentic Flavor?

Charred corn, Cotija cheese, cilantro, lime juice, and chili powder are non-negotiables. These create that classic “Mexican street corn” flavor. Everything else—from jalapeños to green onions—is customizable. You can even experiment with smoky grilled vegetables or swap Cotija for feta in a pinch.

Street Corn Pasta Salad – 1 Irresistible, Easy, and Epic Creamy Summer Recipe

Description

A creamy, tangy pasta salad inspired by Mexican street corn—perfect for BBQs, potlucks, or a fresh summer meal.

Ingredients

Scale

3 cups cooked short pasta (rotini, elbow, cavatappi) 2 cups charred corn (fresh or frozen) 1/2 cup sour cream 1/2 cup mayonnaise 2 tablespoons fresh lime juice 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 1/4 teaspoon smoked paprika 1/2 cup Cotija cheese, crumbled 1/4 cup chopped red onion 1/4 cup fresh cilantro, chopped Salt and pepper to taste

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Instructions

1. Cook pasta to al dente, rinse under cold water, and set aside. 2. Char corn in a skillet or grill; allow to cool. 3. In a bowl, mix mayo, sour cream, lime juice, and spices. 4. In a large bowl, combine pasta, corn, red onion, cilantro, and Cotija. 5. Pour dressing over salad and toss until well coated. 6. Chill for at least 1 hour before serving. 7. Top with extra Cotija, chili powder, and lime wedges if desired.

Notes

Use Greek yogurt instead of sour cream for a lighter option. Make ahead and store in the fridge for up to 2 days. Add black beans or chicken to make it a complete meal.

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

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 4g
Sodium: 290mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 7g
Cholesterol: 25mg