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Creamy Street Corn Pasta Salad Recipe Easy Homemade with Cotija and Cilantro

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A creamy, tangy, and fresh pasta salad featuring smoky roasted corn, crumbly cotija cheese, and bright cilantro. Perfect for quick lunches, potlucks, or as a flavorful side dish.

Ingredients

Scale
  • 12 ounces (340g) rotini or elbow macaroni
  • About 3 cups corn kernels (from 3–4 ears)
  • 1 cup crumbled cotija cheese
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • ½ cup chopped fresh cilantro
  • Juice of 1 large lime (about 2 tablespoons)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder (optional)
  • Salt and black pepper to taste (start with ½ teaspoon salt)
  • 1 tablespoon olive oil

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add 12 ounces (340g) of rotini or elbow macaroni. Cook according to package instructions, usually 8-10 minutes, until al dente. Drain and rinse briefly under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. Roast the corn: Preheat your oven to 425°F (220°C). Toss fresh corn kernels (about 3 cups) with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread evenly on a baking sheet or cast iron skillet. Roast for 15-20 minutes, stirring halfway through, until kernels are golden brown with some charred spots. Remove and let cool slightly.
  3. Prepare the dressing: In a small bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream, juice of 1 lime (about 2 tablespoons), 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and ½ teaspoon chili powder (if using). Season lightly with salt and pepper. Taste and tweak the seasoning as desired.
  4. Combine ingredients: Add the roasted corn into the bowl with pasta. Sprinkle 1 cup crumbled cotija cheese and ½ cup chopped fresh cilantro. Pour the dressing over and gently toss everything together until fully coated.
  5. Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld. Before serving, give it a final stir and adjust salt or lime juice if needed.

Notes

Do not overcook the pasta; it should be al dente. Roast the corn until slightly charred for smoky flavor. Use fresh lime juice for best taste. Adjust seasoning after chilling. Add cotija cheese last to preserve crumbly texture. For dairy-free, substitute cotija with firm tofu or vegan cheese and use vegan mayo and coconut yogurt instead of sour cream. Frozen corn can be used if thawed and roasted. For a smoky twist, grill the corn instead of roasting in the oven.

Nutrition

Keywords: pasta salad, street corn, cotija cheese, creamy pasta salad, cilantro, roasted corn, summer salad, easy pasta salad, potluck recipe

Find it online: https://flurpchef.com/creamy-street-corn-pasta-salad-recipe-easy-homemade-with-cotija-and-cilantro/