Introduction

Hey there, friend! Ever have one of those dishes that just screams “summer picnic” or “backyard BBQ”? For me, it’s often a pasta salad, but not just any old pasta salad. I’m talking about one bursting with vibrant flavors, creamy goodness, and a little bit of that smoky, spicy kick we all love. This Healthy Street Corn Pasta Salad is exactly that. It takes the irresistible flavors of Mexican street corn (Elote!) and marries them with everyone’s favorite potluck staple: pasta salad. It’s creamy, cheesy, a little tangy, and packed with fresh ingredients that make you feel good about going back for seconds (and maybe thirds!). Trust me, this recipe is so ridiculously easy to throw together, yet it tastes like you spent hours crafting it. Get ready for rave reviews!

Why You’ll Love This Recipe

Fast: Comes together in a flash, perfect for last-minute get-togethers.
Easy: Simple steps, no fancy techniques required.
Giftable: Makes a wonderful dish to bring to a potluck, picnic, or BBQ.
Crowd-pleasing: The delicious street corn flavors are universally loved!

Ingredients

Here’s what you’ll need to whip up this magic. Most of these are probably already in your pantry or easy to grab!

1 lb Short pasta: Think rotini, fusilli, penne, or elbow macaroni. Something with nooks and crannies to hold all that creamy dressing!
2 cups Corn: Fresh corn sliced off the cob is amazing here, but frozen (thawed) or canned (drained) works perfectly too.
1 Avocado: Ripe and creamy, adds a lovely richness.
1 head Romaine lettuce: Adds a refreshing crunch.
1 clove Garlic: The essential flavor booster.
1/2 cup Fresh basil: Bright, slightly sweet. Don’t skip the fresh herbs!
1/2 cup Fresh cilantro: That classic street corn partner! If you’re not a cilantro fan, you can increase the basil or use fresh parsley.
1 tbsp Fresh chives: Adds a delicate oniony note.
4 tbsp Salted butter: For cooking the corn and building flavor.
1/2 cup Spicy cheddar cheese: Adds a little warmth and sharp cheddar goodness.
3/4 cup Cotija or feta cheese: Crumbly, salty, and tangy – a signature street corn element! Cotija is traditional, but feta is a great, easy-to-find substitute.
4 oz Cream cheese: The secret to an ultra-creamy dressing.
1/4 cup Mayonnaise or yogurt: Adds tang and creaminess. Use mayo for classic richness, or Greek yogurt for a lighter twist.
1/3 cup Sour cream: More creamy tang!
2 tbsp Extra virgin olive oil: Adds a touch of fruity depth.
2 tbsp Lime juice: Brightness is key! Use fresh for the best flavor.
2 tbsp Chili powder: Gives it that warm, smoky base flavor.
2 tsp Smoked paprika: Enhances the smoky notes.
1/2 tsp Cayenne pepper: For a little kick! Adjust to your spice preference.
Salt: To enhance all the flavors.
Pepper: Freshly ground is best!

How to Make It

Ready? Let’s make this happen! It’s easier than you think.

First, get a big pot of salted water boiling for your pasta. Cook the pasta according to the package directions until it’s al dente (tender but still has a little bite). While it’s cooking, drain it and rinse briefly with cool water to stop the cooking process and cool it down. Set aside in a large mixing bowl.

While the pasta is doing its thing, let’s work on that delicious corn and flavor base. Grab a skillet and melt the salted butter over medium heat. Add the corn and minced garlic to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the corn is slightly tender and maybe has a little char on some kernels if you like! Stir in the chili powder, smoked paprika, and cayenne pepper and cook for another minute until fragrant.

Now, let’s build that creamy dressing! In a separate bowl, combine the softened cream cheese, mayonnaise (or yogurt), sour cream, extra virgin olive oil, and fresh lime juice. Whisk until everything is smooth and well combined. This is where the magic happens!

Time to bring it all together. Add the cooked corn mixture from the skillet to the bowl with the cooled pasta. Cube the avocado and chop the romaine lettuce into bite-sized pieces, then add those to the bowl too. Crumble in the spicy cheddar and cotija (or feta) cheeses. Finely chop your fresh basil, cilantro, and chives and toss those in as well.

Pour the creamy dressing over the top of everything in the bowl. Using a large spoon or spatula, gently toss everything together until the pasta, corn, veggies, and cheese are coated in that glorious dressing. Give it a taste and season generously with salt and pepper. You’ll likely need more salt than you think, especially with the pasta!

For the best flavor, I like to cover the bowl and pop it in the fridge for at least 30 minutes (or even a couple of hours!) to let all those amazing flavors meld together. It tastes even better when it’s had a chance to sit and think about how delicious it is.

Substitutions & Additions

This recipe is super flexible! Feel free to play around.

Add some protein: Grilled chicken, shrimp, black beans, or chickpeas would be fantastic stirred in.
Make it spicier: Add a pinch more cayenne, some hot sauce, or finely diced jalapeño.
Different veggies: Diced bell peppers, red onion, cherry tomatoes, or black olives would also be great additions.
Cheese swap: If you can’t find spicy cheddar, regular sharp cheddar is fine. Any crumbly, salty cheese can stand in for cotija/feta (though those are truly best!).
Lighter dressing: Increase the yogurt and decrease the mayo/sour cream.
Grill the corn: For an extra layer of smoky flavor, grill the corn on the cob first before cutting the kernels off and sautéing briefly with the butter/spices.

Tips for Success

A few little pointers to make sure your pasta salad is perfect every time!

Don’t overcook the pasta: Soggy pasta is no fun. Cook it just until al dente as directed. Rinsing with cool water helps keep it from getting mushy.
Use fresh lime juice: Bottled juice just doesn’t have the same bright, zesty flavor.
Taste and adjust seasoning: Don’t be shy with the salt and pepper! Pasta and veggies absorb a lot of flavor. Taste after mixing and again before serving.
Let it chill: While you can eat it right away, giving it time in the fridge really helps the dressing penetrate and the flavors deepen.
Dice ingredients similarly: Try to dice the avocado and lettuce into pieces that are roughly the same size as your pasta for easy eating.

How to Store It

FAQs

Can I make this ahead of time? Absolutely! It’s best made a few hours ahead to let flavors meld. If making it a full day ahead, you might want to add the lettuce and avocado right before serving to keep them freshest.
Is this salad actually “healthy”? Compared to traditional mayo-heavy pasta salads, this one uses a mix of cream cheese, sour cream, and maybe yogurt, plus it’s loaded with fresh corn, avocado, and leafy greens. It’s a balanced dish with lots of fresh ingredients, making it a healthier choice!
Can I use frozen corn? Yes! Just make sure it’s thawed and drained well before cooking it in the butter and spices.

Healthy Street Corn Pasta Salad

This Healthy Street Corn Pasta Salad takes the irresistible flavors of Mexican street corn (Elote!) and marries them with everyone's favorite potluck staple: pasta salad. It's creamy, cheesy, a little tangy, and packed with fresh ingredients. It comes together in a flash, is easy to make, giftable, and crowd-pleasing. Get ready for rave reviews!

Print Recipe Pin Recipe

Equipment

big pot for pasta
Skillet for corn
Large mixing bowl for salad
Separate bowl for dressing
large spoon or spatula for tossing

Ingredients

Main Ingredients

1 lb Short pasta rotini, fusilli, penne, or elbow macaroni
2 cup Corn Fresh corn sliced off the cob, or frozen (thawed) or canned (drained)
1 Avocado Ripe and creamy
1 head Romaine lettuce
1 clove Garlic Minced
0.5 cup Fresh basil
0.5 cup Fresh cilantro or fresh parsley
1 tbsp Fresh chives
4 tbsp Salted butter
0.5 cup Spicy cheddar cheese or regular sharp cheddar, crumbled
0.75 cup Cotija or feta cheese Crumbled
4 oz Cream cheese Softened
0.25 cup Mayonnaise or yogurt Use mayo for classic richness, or Greek yogurt for a lighter twist
0.33 cup Sour cream
2 tbsp Extra virgin olive oil
2 tbsp Lime juice Fresh is best
2 tbsp Chili powder
2 tsp Smoked paprika
0.5 tsp Cayenne pepper Adjust to your spice preference
Salt To enhance all the flavors
Pepper Freshly ground is best

Instructions

Get a big pot of salted water boiling for your pasta. Cook the pasta according to the package directions until it's al dente. While it's cooking, drain it and rinse briefly with cool water to stop the cooking process and cool it down. Set aside in a large mixing bowl.
While the pasta is cooling, grab a skillet and melt the salted butter over medium heat. Add the corn and minced garlic to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the corn is slightly tender and maybe has a little char on some kernels. Stir in the chili powder, smoked paprika, and cayenne pepper and cook for another minute until fragrant.
In a separate bowl, combine the softened cream cheese, mayonnaise (or yogurt), sour cream, extra virgin olive oil, and fresh lime juice. Whisk until everything is smooth and well combined.
Add the cooked corn mixture from the skillet to the bowl with the cooled pasta. Cube the avocado and chop the romaine lettuce into bite-sized pieces, then add those to the bowl too. Crumble in the spicy cheddar and cotija (or feta) cheeses. Finely chop your fresh basil, cilantro, and chives and toss those in as well.
Pour the creamy dressing over the top of everything in the bowl. Using a large spoon or spatula, gently toss everything together until the pasta, corn, veggies, and cheese are coated in that glorious dressing. Give it a taste and season generously with salt and pepper.
For the best flavor, cover the bowl and pop it in the fridge for at least 30 minutes (or even a couple of hours!) to let all those amazing flavors meld together.

Notes

This salad is great for leftovers! Store it in an airtight container in the refrigerator for 3-4 days. The avocado might brown slightly on the edges, but it will still taste delicious. Sometimes a quick stir and a squeeze of extra lime juice helps leftovers. While you can eat it right away, letting it chill in the fridge for at least 30 minutes helps flavors deepen. Don't overcook the pasta; rinse with cool water to prevent mushiness. Use fresh lime juice for best flavor. Taste and adjust seasoning generously; pasta and veggies absorb a lot of flavor. Dice ingredients similarly in size for easy eating. You can add protein like grilled chicken, shrimp, black beans, or chickpeas. Increase spice with more cayenne, hot sauce, or jalapeño. Other veggies like diced bell peppers, red onion, cherry tomatoes, or black olives work well. Regular sharp cheddar can replace spicy cheddar. Increase yogurt and decrease mayo/sour cream for a lighter dressing. Grilling the corn first adds smoky flavor. Frozen corn can be used; thaw and drain well.