Maya ran through the sliding door with her soccer cleats still on, tracking little dirt prints across the kitchen floor. Behind her, her younger brother Cole was holding up a sun-wilted bouquet of basil they picked from Grandma Jean’s garden.
Meanwhile, their cousin Lila was attempting to balance a gallon of lemonade and a tray of watermelon wedges with the pride of a circus performer. We were gathering for our first family potluck of the summer in my sister’s backyard, and nothing brings people to the table faster than something chilled, creamy, and just a little spicy. That day, I brought a fresh bowl of Street Corn Pasta Salad and let’s just say it didn’t last long.
Earlier that morning, I was sitting on the porch with my neighbor Ana, a chef from Mexico City, trading stories over coffee. She described a version of esquites Mexican street corn salad—she’d grown up eating, full of cotija, crema, and lime.
Inspired, I took her flavor profile and folded it into a pasta salad for a dish that felt both new and nostalgic. It’s a balance of smoky roasted corn, creamy dressing, bright herbs, and bold chili butter all in one hearty, crowd-pleasing bowl.
We served it family-style on a picnic table with grilled chicken skewers and mango popsicles. But honestly, Street Corn Pasta Salad could’ve stood on its own. It’s vibrant, easy to prep in advance, and perfect for any warm-weather get-together whether you’re chasing kids across the lawn or stealing a quiet lunch on the porch.
Short Description
A creamy, smoky, and herb-packed Street Corn Pasta Salad made with grilled corn, cotija, spicy cheddar, avocado, fresh herbs, and bold chili butter for a summer-ready main dish or hearty side.
Key Ingredients
- 1 lb short pasta (rotini, fusilli, or farfalle)
- 2 cups grilled or roasted corn (frozen fire-roasted or fresh)
- ¾ cup crumbled cotija cheese (or feta)
- ½ cup spicy cheddar cheese, diced
- 1 avocado, diced
- 1 head romaine lettuce, shredded
- ½ cup fresh basil, torn
- ½ cup fresh cilantro, chopped
Dressing:
- â…“ cup sour cream
- 4 oz cream cheese, room temp
- 2 tbsp olive oil
- 1–2 grated garlic cloves
- 1 tbsp chopped fresh chives
- Salt and pepper to taste
Chili Butter:
- 4 tbsp salted butter
- 2 tbsp chili powder
- 2 tsp smoked paprika
- ½–2 tsp cayenne pepper (to taste)
Lime Mayo:
- ¼ cup mayonnaise
- 2 tbsp fresh lime juice
Tools Needed
- Large pot
- Large salad bowl
- Medium skillet
- Small mixing bowls
- Pasta strainer
- Wooden spoon or spatula
Cooking Instructions
Step 1: Make the Dressing
In a large salad bowl, combine cream cheese, sour cream, olive oil, grated garlic, chives, and cotija. Whisk until smooth. Season with salt and pepper. This creamy base will flavor every bite.
Step 2: Cook the Pasta and Combine Ingredients
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions.
Drain well and add to the dressing while still warm. Fold in romaine, corn, cheddar, avocado, basil, and cilantro. Toss until evenly coated.
Step 3: Prepare the Chili Butter
In a small skillet over medium heat, melt the butter. Stir in chili powder, paprika, cayenne, and a pinch of salt. Let the spices bloom for about 1 minute. Remove from heat and set aside.
Step 4: Make the Lime Mayo Dressing
In a small bowl, whisk together mayonnaise and lime juice with a pinch of salt. This adds a cool, tangy layer to offset the heat.
Step 5: Serve and Enjoy
Serve the Street Corn Pasta Salad warm or chilled. Drizzle with lime mayo and spoon over chili butter before serving. Garnish with extra herbs or cotija if desired.
Why You’ll Love This Recipe
Bold, smoky, creamy, and fresh flavors in every forkful
Great make-ahead dish for gatherings or meal prep
Customizable heat level with the chili butter
High-protein additions like cheese and Greek yogurt
Naturally gluten-free adaptable with GF pasta
Mistakes to Avoid & Solutions
Using cold cream cheese: Cold cream cheese won’t blend. Let it fully soften to room temp.
Overcooking the pasta: Soft pasta turns mushy once tossed with dressing. Cook until just al dente.
Adding avocado too early: Stir in avocado just before serving to prevent browning.
Skipping the chili butter: It adds the smoky kick that defines the salad’s flavor. Don’t leave it out.
Not seasoning the dressing: Taste and adjust salt after mixing in the cheese—it can be salty already.
Serving and Pairing Suggestions
Serve with grilled chicken, steak, or shrimp
Add to a taco bar or picnic spread
Enjoy it on its own as a main dish
Pair with limeade, hibiscus tea, or crisp white wine
Serve buffet-style or plated with fresh lime wedges
Storage and Reheating Tips
Store in an airtight container in the fridge for up to 3 days
Best served cold or room temp—avoid reheating to preserve texture
Keep avocado and lime mayo separate if prepping ahead
Refresh flavors with a squeeze of lime before serving leftovers
Stir before serving to redistribute dressing and spices
FAQs
1. Can I use frozen corn instead of grilled?
Yes! Fire-roasted frozen corn works great and saves time. Just thaw and drain before using.
2. What if I don’t have cotija cheese?
Feta is a great substitute—it’s still salty and crumbly, just a little milder.
3. How spicy is the chili butter?
That depends on how much cayenne you use. Start with ½ teaspoon and increase to taste.
4. Can I make this dish ahead of time?
Absolutely. Just keep the avocado and toppings separate until ready to serve.
5. Is it gluten-free?
Use gluten-free short pasta and double-check your other labels—then yes!
Tips & Tricks
Toss pasta with dressing while warm—it absorbs more flavor
Grate garlic on a microplane for best texture
Add chopped jalapeños for extra heat
Swap Greek yogurt for mayo to lighten the lime dressing
Use leftover grilled corn from your last BBQ for extra depth
Recipe Variations
Greek Street Corn Pasta Salad: Swap cilantro for dill, cotija for feta, and add kalamata olives.
Avocado-Free Version: Skip the avocado and add diced cucumber for crunch.
Vegan Version: Use plant-based mayo, sour cream, and vegan feta. Omit cheese or use dairy-free options.
Tex-Mex Chicken Version: Add shredded rotisserie chicken and black beans for a heartier meal.
Elote-Inspired Bowl: Serve the salad over quinoa with a dash of hot sauce and lime zest.
Final Thoughts
Backyard cookouts, late summer lunches, and even Tuesday night dinners get brighter when this Street Corn Pasta Salad hits the table. The contrast of velvety dressing and crunchy greens, paired with that bold chili butter, makes each bite feel like a little celebration of flavor. Even better, it’s a dish that brings people together everyone from your pickiest eater to your spice-loving cousin.
This is the kind of recipe that stays flexible and generous. Toss it together when you need something fresh and filling, or dress it up for a summer gathering. And when the last scoop disappears from the bowl faster than expected? That’s when you know you’ve made something worth repeating.
Creamy Street Corn Pasta Salad
Ingredients
- 1 lb short pasta rotini, fusilli, or farfalle
- 2 cups grilled or roasted corn frozen fire-roasted or fresh
- ¾ cup crumbled cotija cheese or feta
- ½ cup spicy cheddar cheese diced
- 1 avocado diced
- 1 head romaine lettuce shredded
- ½ cup fresh basil torn
- ½ cup fresh cilantro chopped
Dressing:
- â…“ cup sour cream
- 4 oz cream cheese room temp
- 2 tbsp olive oil
- 1 –2 grated garlic cloves
- 1 tbsp chopped fresh chives
- Salt and pepper to taste
Chili Butter:
- 4 tbsp salted butter
- 2 tbsp chili powder
- 2 tsp smoked paprika
- ½ –2 tsp cayenne pepper to taste
Lime Mayo:
- ¼ cup mayonnaise
- 2 tbsp fresh lime juice
Instructions
- Whisk cream cheese, sour cream, olive oil, garlic, chives, and cotija until smooth and seasoned.
- Cook pasta until al dente, drain, then toss with dressing and fold in remaining salad ingredients.
- Melt butter and stir in chili powder, paprika, cayenne, and salt until fragrant.
- Mix mayonnaise with lime juice and salt until smooth.
- Serve warm or chilled, drizzled with lime mayo and chili butter.
