Go Back

Street Corn Pasta Salad

Street corn pasta salad with rotini coated in a smoky chili-lime crema, plus charred corn kernels and cotija for a bold, Tex-Mex bite. Chilled for 30 minutes so the pasta absorbs the creamy dressing—perfect summer pasta side.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Rotini pasta mixture
  • 12 oz rotini pasta Cook until al dente, then cool completely.
  • 3 cup corn kernels Char in a dry skillet until blistered in spots.
  • 0.25 cup red onion Finely diced.
  • 1 jalapeño Seed and mince.
  • 0.25 cup fresh cilantro Chopped.
  • 0.5 cup cotija cheese Crumbled; reserve a little for topping.
Chili-lime crema dressing
  • 0.5 cup mayonnaise
  • 0.25 cup Mexican crema or sour cream
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp garlic powder
  • 1 Tajin For topping; use as much as you like.
  • 1 lime wedges For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make chili-lime crema
  1. Whisk mayonnaise, Mexican crema or sour cream, lime juice, lime zest, chili powder, smoked paprika, and garlic powder until smooth and creamy.
Char the corn
  1. Heat a dry cast iron skillet over medium-high heat, add corn kernels, and cook for 8–10 minutes, stirring occasionally, until blistered with charred spots and fragrant.
Assemble and coat
  1. In a large bowl, combine cooled rotini pasta, charred corn, red onion, jalapeño, and cilantro.
  2. Pour the chili-lime crema over the pasta and toss until evenly coated, then fold in cotija cheese so it stays crumbly.
Chill and finish
  1. Refrigerate for 30 minutes to let flavors meld, then taste and adjust lime juice or chili powder if needed.
  2. Top with extra cotija and a generous dusting of Tajin, then serve with lime wedges.

Notes

Pro tip: fully cool the pasta and let the charred corn steam off for a few minutes before mixing—this keeps the crema thick instead of loosening. Store covered in the refrigerator up to 3 days; the salad is best within 48 hours for the brightest texture. Freezing isn’t recommended due to the creamy dressing. Dietary swap: use Greek yogurt for the crema (still mix thoroughly) for a lighter, tangier version.