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Creamy Street Corn Pasta Salad

Elote pasta becomes a creamy street corn pasta salad with charred corn kernels, cotija cheese, and cilantro in a spicy mayo-sour cream lime dressing. Pasta is rinsed cold to stay tender-crisp, then chilled until it’s scoopable and flavorful.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Mexican-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb pasta shells or rotini Use medium shells or rotini for lots of dressing coverage.
  • 4 corn kernels, charred Char fresh corn until lightly blackened for the street-corn flavor.
  • 2 jalapeños, diced Adjust heat by using fewer jalapeño pieces or removing seeds.
  • 0.25 cup red onion, diced Adds crunch and mild bite.
  • 1 cup cotija cheese, crumbled Reserve half for topping just before serving.
  • 0.25 cup cilantro, chopped Top fresh for bright flavor.
Spicy creamy dressing
  • 1 cup mayonnaise Forms the creamy base of the dressing.
  • 0.5 cup sour cream Adds tang and smooth texture.
  • 0.25 cup lime juice Use fresh lime juice for best flavor.
  • 2 tsp chili powder Gives smoky heat.
  • 1 tsp cumin Rounds out the spice.
  • 1 salt and pepper to taste Season the dressing and final salad.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta and prepare corn
  1. Cook the pasta according to package directions, then drain and rinse with cold water until cool to the touch.
  2. Heat a hot cast iron skillet and char the corn kernels until lightly blackened, then set aside to cool.
Make dressing and assemble
  1. Whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth and fully combined.
  2. In a large bowl, combine pasta, charred corn, jalapeños, red onion, and half the cotija cheese.
  3. Pour the dressing over the salad and toss until every piece is coated.
Chill and serve
  1. Refrigerate the salad for at least 2 hours so the dressing hydrates the pasta.
  2. Before serving, top with the remaining cotija and cilantro for a fresh, golden, speckled finish.

Notes

Pro tip: char the corn in a single layer and don’t overcook—light blackening gives the best street-corn aroma without turning bitter. Store covered in the refrigerator up to 3 days; the pasta will stay creamy but may soften slightly. Freeze: no, the mayo-sour cream dressing can separate after thawing. Dairy swap: use a cotija-style vegan cheese or finely crumbled queso fresco-style alternative for a lighter, dairy-reduced version.