Ingredients:

0.5x

1x

2x

4x

Pasta Salad

•   12 oz rotini pasta
•   4 cups corn kernels (fresh, frozen, or canned, drained)
•   1/2 cup red onion (finely diced)
•   1/2 cup fresh cilantro (chopped)
•   1 jalapeno jalapeu00f1o (finely diced (optional))
•   1 cup crumbled cotija cheese (or feta)
•   1 avocado (diced (optional, add just before serving))

Creamy Street Corn Dressing

•   3/4 cup mayonnaise
•   1/4 cup sour cream
•   2 limes (juice)
•   1 tsp lime (zest)
•   2 tsp chili powder
•   1 tsp smoked paprika
•   1 tsp garlic powder
•   1/2 tsp cumin
•   1/2 tsp kosher salt
•   1/4 tsp black pepper

Garnish

•   cotija cheese (extra)
•   cilantro (chopped)
•   lime (wedges)
•   Taju00edn (or chili powder (optional))

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8

Why You’ll Love It

If there’s one side dish guaranteed to disappear at every summer cookout, it’s pasta salad—and this version takes it to another level. Inspired by Mexican street corn (elote), this creamy pasta salad combines sweet corn, smoky spices, tangy lime, salty cotija cheese, and fresh cilantro into one bright, flavor-packed dish. It’s easy to make ahead, travels well to potlucks, and pairs perfectly with burgers, hot dogs, grilled chicken, and steak.

Instructions

Step 1

Bring a large pot of salted water to a boil.

Cook the rotini according to the package directions until al dente.

Drain and rinse under cold water to stop the cooking process.

Step 2

While the pasta cooks, heat a large skillet over medium-high heat.

Add the corn and cook for 5–7 minutes, stirring occasionally, until lightly charred in spots.

Allow the corn to cool slightly.

Step 3

In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper until smooth.

Step 4

Add the cooled pasta, charred corn, red onion, cilantro, jalapeño, and cotija cheese to the bowl.

Gently toss until everything is evenly coated in the dressing.

Step 5

If using avocado, gently fold it in just before serving to keep it fresh.

Taste and adjust with additional lime juice or salt if desired.

Step 6

Transfer to a serving bowl and garnish with extra cotija cheese, cilantro, a sprinkle of Tajín, and fresh lime wedges.

Serve chilled or slightly cool.

Chef’s Tips

• Charring the corn adds a smoky flavor that makes this salad taste just like authentic street corn.
• Cook the pasta just to al dente so it doesn’t become soft after absorbing the dressing.
• Make the salad up to one day ahead, but wait to add the avocado until serving.
• Reserve a little extra dressing if preparing in advance and stir it in before serving to refresh the salad.

Easy Substitutions

• Use feta cheese if cotija isn’t available.
• Swap Greek yogurt for the sour cream for a lighter dressing.
• Use canned fire-roasted corn when you’re short on time.
• Add cooked crumbled bacon for an extra savory twist.

What to Serve With It

• Smash Burgers with Secret Burger Sauce
• Hot Honey BBQ Chicken Sandwiches
• Honey Butter Corn on the Cob
• Watermelon Lemonade

Storage

Store in an airtight container in the refrigerator for up to 4 days.

If using avocado, expect it to brown slightly after the first day.

Do not freeze.

Approximate Nutrition (per serving)

• Calories: 385
• Protein: 10g
• Carbohydrates: 35g
• Fat: 23g
• Fiber: 3g

StudioLink Tip 💡

For the ultimate Fourth of July presentation, serve this pasta salad in a large rustic wooden bowl and finish it with extra cotija, fresh cilantro, lime wedges, and a light dusting of Tajín right before guests arrive. It instantly transforms a simple side into a centerpiece.