Creamy Street Corn Pasta Salad

Bright and creamy with a zesty kick, this Mexican Street Corn Pasta Salad brings the flavors of classic elote into a fun, easy-to-make pasta dish. It combines charred corn, tangy Greek yogurt dressing, and salty cotija cheese for a delicious flavor explosion. It’s perfect for summer barbecues, potlucks, or a vibrant side on any weeknight. Refreshingly light yet satisfying, it’s ready in about 30 minutes and keeps well in the fridge, making it a great make-ahead option that only gets better over time.

Ingredients (Serves ~6)

Pasta Salad

16 oz short-cut pasta (e.g., fusilli, rotini)
6 ears fresh corn
1 Tbsp olive oil
2 tsp Tajín (or your favorite chili-lime seasoning)
½ cup finely diced red onion
2 cups shredded kale (massaged with a drizzle of olive oil)
2 jalapeños, finely diced (optional)
½ cup cotija cheese, plus extra for garnish

Dressing

¾ cup plain Greek yogurt (or mayo)
⅓ cup sour cream
¼ cup fresh lime juice (about 1½ limes)
¼ cup chopped cilantro (plus extra for garnish)
2 garlic cloves
½ tsp Tajín

Directions

Roast corn: Preheat oven to 425 °F. Rub corn with olive oil and season with Tajín. Roast for 20–22 minutes, turning halfway. Let cool, then slice kernels off the cob.
Cook pasta: Boil salted water, cook pasta to al dente, drain, and rinse under cold water.
Make dressing: Blend Greek yogurt (or mayo), sour cream, lime juice, cilantro, garlic, and Tajín until smooth.
Assemble: In a large bowl, combine pasta, roasted corn, kale, red onion, jalapeños, and cotija cheese. Pour in about ¾ of the dressing and toss to coat.
Serve: Plate and top with extra cotija, remaining dressing, chopped cilantro, and a sprinkle of Tajín.
Make-ahead tip: Can be prepared 1–3 days in advance. Store covered in the fridge for up to 3–4 days.

Nutrition (per ½‑cup serving)

Calories: ~409 kcal
Carbs: ~55.8 g
Protein: ~9.6 g
Fat: ~17.9 g
Cholesterol: ~6.9 mg
Sodium: ~515 mg
Fiber: ~3.8 g
Sugar: ~8.4 g

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