Salads

Creamy Street Corn Pasta Salad

Name: Creamy Street Corn Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 8 oz pasta (such as rotini or penne); 1 cup corn (fresh, frozen, or canned); 1/2 cup mayonnaise; 1/4 cup sour cream; 1 lime (juiced); 1/2 teaspoon chili powder; 1/4 cup cilantro (chopped); 1/4 cup red onion (diced); Salt and pepper to taste; Optional: shredded cheese for garnish

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This creamy street corn pasta salad blends the sweet pop of corn with tangy lime, smoky chili powder, and a rich mayo-sour cream dressing. It’s bright, creamy, and easy to pull together for weeknight dinners, picnics, or potlucks. If you enjoy creamy pasta salads with fresh flavors, you might also like this creamy Caprese pasta salad for another simple twist.

Recipe Information

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 480 kcal
Protein: 12 g
Carbohydrates: 62 g
Fat: 24 g
Fiber: 5 g
Sugar: 4 g
Sodium: 520 mg

Why Make This Creamy Street Corn Pasta Salad

This salad is a quick way to get big flavors with little fuss. The lime brightens the rich mayo and sour cream, while chili powder adds a gentle smoky heat. Corn gives sweet crunch and a summery taste. It looks colorful on the plate and holds up well chilled, so it’s great for make-ahead meals and gatherings.

How to Make Creamy Street Corn Pasta Salad

Make the pasta, mix the sauce, and toss everything together. Chill to let the flavors meld. Use fresh grilled corn for smoky char, or frozen corn for convenience. The salad is creamy, slightly tangy, and has a pleasant corn crunch in every bite.

Ingredients:

8 oz pasta (such as rotini or penne)
1 cup corn (fresh, frozen, or canned)
1/2 cup mayonnaise
1/4 cup sour cream
1 lime (juiced)
1/2 teaspoon chili powder
1/4 cup cilantro (chopped)
1/4 cup red onion (diced)
Salt and pepper to taste
Optional: shredded cheese for garnish

Directions:

Step 1: Preparation

Bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente (usually about 8–10 minutes). Drain the pasta and rinse briefly under cold water or spread on a tray to cool. Cooling stops the cooking and keeps the pasta from soaking up too much dressing.

Step 2: Mixing

In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder until smooth. Stir in the chopped cilantro and diced red onion. Taste the dressing and adjust lime, chili, or salt as needed.

Step 3: Cooking

If using fresh corn, you can quickly grill or sauté it for a smoky flavor: remove kernels from the cob and cook in a hot skillet for 4–6 minutes until slightly charred. If using frozen corn, thaw and drain; if canned, drain and pat dry. Add the corn to the dressing and stir to combine.

Step 4: Finishing

Add the cooled pasta to the bowl and toss until every piece is coated. Season with salt and pepper to taste. Chill the salad in the refrigerator for at least 30 minutes to let flavors meld. Optional: sprinkle shredded cheese on top just before serving.

How to Serve Creamy Street Corn Pasta Salad

Serve chilled or slightly cold. This salad pairs well with grilled meats, tacos, or as a side at potlucks and picnics. Garnish with extra cilantro, a lime wedge, or a dusting of chili powder for color. For a party, serve it in a large bowl with a spoon so guests can help themselves.

How to Store Creamy Street Corn Pasta Salad

Refrigerate in an airtight container for up to 3–4 days.
Do not freeze: the mayo and sour cream will break and become watery when thawed.
Before serving after storage, stir gently and add a squeeze of fresh lime if the flavors have dulled. If it seems dry, stir in a tablespoon of mayo or sour cream.

Expert Tips for Perfect Creamy Street Corn Pasta Salad

Use al dente pasta so the salad holds texture and doesn’t get mushy.
If you prefer lighter dressing, swap half the mayonnaise for plain Greek yogurt.
For smoky depth, char fresh corn in a skillet or on the grill before cutting it off the cob.
Rinse pasta under cold water only if you plan to serve the salad cold; otherwise, reserve some pasta water to loosen the dressing.
Chop cilantro and onions finely so every bite has balanced flavor.
Taste and adjust lime and chili powder last — acidity and spice wake up the entire dish.

Delicious Variations

Grilled Corn & Cotija: Add charred corn and crumbled cotija or feta.
Spicy Kick: Stir in minced jalapeño or a dash of hot sauce.
Veggie Boost: Add diced bell pepper, cherry tomatoes, or black beans for color and heartiness.
Lighter Version: Use Greek yogurt instead of sour cream and a light mayo or avocado for creaminess.
Mexican-Style: Add smoked paprika, cumin, and replace cilantro with chopped green onions.

Frequently Asked Questions

Q: Can I use frozen or canned corn instead of fresh?
A: Yes. Frozen corn should be thawed and drained, then lightly sautéed if you want extra flavor. Canned corn must be drained and patted dry to avoid watering down the dressing.

Q: How far ahead can I make this salad?
A: Make it up to one day ahead and keep it chilled in an airtight container. The flavors will meld nicely. Beyond 3–4 days the texture and flavor decline.

Q: Can I make this vegan?
A: Yes. Use vegan mayonnaise and a dairy-free sour cream or plain vegan yogurt. Taste and adjust lime and seasoning, as vegan swaps can change richness.

Q: Will the salad get soggy if I dress it in advance?
A: It can soften over time. To reduce sogginess, slightly undercook the pasta and toss just before serving if possible. Alternatively, keep the dressing separate and combine an hour before serving.

Q: Can I serve this warm?
A: You can serve it warm if you prefer. Use warm pasta and fold in room-temperature dressing and corn. Chill time will be shorter or skipped for a warm version.

Q: What cheeses work as a garnish?
A: Cotija, feta, or a mild shredded cheddar work well. Add just before serving to keep texture.

Conclusion

This creamy street corn pasta salad is an easy, flavorful dish that balances creamy, tangy, and sweet notes in every bite. It’s perfect for weeknights, potlucks, or summer gatherings — and it’s easy to adapt to your taste. For another take on Mexican-style pasta salads with similar bold flavors, see Mexican Street Corn Pasta Salad – Midwest Foodie. Give this recipe a try and enjoy the bright, creamy taste of street corn in pasta form.