This Creamy Mexican-Style Street Corn Pasta Salad is a vibrant, crowd-pleasing dish inspired by the bold flavors of elote, Mexico’s beloved street corn. With sweet charred corn, tangy lime, smoky spices, and a creamy dressing that clings perfectly to every bite of pasta, this dish is both satisfying and refreshing. But what truly takes it over the top is the addition of seasoned grilled chicken or seared beef, which adds hearty protein and makes this side dish hearty enough to become a meal on its own.

Perfect for potlucks, picnics, or a quick family dinner, this salad can be enjoyed warm, cold, or room temperature. It stores well and tastes even better the next day as the flavors continue to develop. The combination of creamy, spicy, sweet, and tangy makes every bite unforgettable. And the best part? You don’t need any complicated tools or ingredients—just a skillet, a pot of boiling water, and a handful of everyday pantry items.

If you’ve been looking for a recipe that brings excitement to your summer meals, balances creamy richness with fresh flavor, and easily adapts to different proteins, this is it. Let’s dive into how to make it.

Ingredients and Preparation

For the Creamy Dressing

4 oz (115 g) cream cheese, softened
1/3 cup sour cream
1/4 cup mayonnaise or plain Greek yogurt
2 tablespoons olive oil
2 tablespoons fresh lime juice (about 1 lime)
2 garlic cloves, finely minced or pressed
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper (optional, adjust to taste)
Salt and freshly ground black pepper, to taste

For the Salad

2 cups cooked pasta (elbow, fusilli, or rotini works best)
1 ½ cups corn (fresh, canned, or frozen)
1/4 cup chopped fresh cilantro
1/4 cup crumbled cotija or feta cheese
1/3 cup finely diced red onion
1 jalapeño, deseeded and finely chopped (optional)
1/2 red bell pepper, diced
1 tablespoon olive oil (for cooking corn)

Optional Protein Add-ins

Choose one of the following:

Grilled Chicken:
- 1 boneless, skinless chicken breast
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon oil for searing
Seared Beef Strips:
- 1/2 lb thinly sliced beef steak (sirloin or flank)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon oil for searing

Note: Pork, ham, or bacon is not included—this version substitutes only with chicken or beef.

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil.
Add pasta and cook until al dente, according to package instructions.
Drain, rinse with cold water, and set aside to cool.

2. Prepare the Corn

If using fresh corn: Cut the kernels off 2 ears of corn.
If using frozen: Thaw and pat dry with paper towels.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
Add corn and cook for 4–6 minutes, stirring occasionally, until slightly charred and golden. Set aside to cool.

3. Cook the Protein

For Chicken:
- Season both sides of chicken breast with chili powder, garlic powder, salt, and pepper.
- Heat 1 tablespoon oil in a skillet over medium heat.
- Cook chicken for 6–7 minutes per side until cooked through and golden brown.
- Let rest for 5 minutes before slicing into strips or cubes.
For Beef:
- Season sliced beef with cumin, chili powder, salt, and pepper.
- Heat oil in a skillet over medium-high heat.
- Sear beef strips for 2–3 minutes per side until browned and tender. Remove from heat.

4. Make the Dressing

In a mixing bowl, combine softened cream cheese, sour cream, mayonnaise (or yogurt), lime juice, minced garlic, and olive oil.
Stir until smooth and creamy.
Add smoked paprika, chili powder, cumin, cayenne (if using), salt, and pepper. Mix well.
Taste and adjust seasoning as needed.

5. Assemble the Salad

In a large bowl, add the cooled pasta and corn.
Add red onion, bell pepper, jalapeño (if using), and cilantro.
Pour the dressing over and gently toss to coat everything evenly.
Fold in cotija or feta cheese.
Add the cooked chicken or beef strips and toss again gently.

6. Chill and Serve

Cover and refrigerate the salad for at least 30 minutes to let the flavors meld.
Before serving, give it a stir and taste again for seasoning.
Garnish with extra cilantro, cheese, and a squeeze of lime if desired.

Beginner Tips and Notes

Use short pasta: Elbow, fusilli, rotini, or shells work best to hold the creamy dressing and little corn pieces.
Soften cream cheese first: Letting it sit at room temperature for 15–20 minutes makes mixing much easier.
Char the corn properly: High heat and minimal stirring gives that roasted street corn flavor. Avoid steaming it too much or it’ll get mushy.
Add protein just before serving: If making ahead, keep meat separate and mix in right before serving to maintain texture.
Spice control: Omit cayenne and jalapeño for milder flavor, or increase them for more heat.
Substitute cotija cheese: If unavailable, use feta or a mild queso fresco. Parmesan can work in a pinch, but avoid mozzarella or cheddar.

Serving Suggestions

Main dish: With grilled chicken or beef added, this pasta salad can easily stand on its own as a satisfying lunch or light dinner.
Side dish: Serve alongside burgers, grilled steak, or tacos for a complete meal.
Buffet or picnic: Great for gatherings as it doesn’t require reheating and can be made a day ahead.
Lunchboxes: Stores well in containers and makes a protein-rich cold lunch.
Leftovers: Keep covered in the fridge for up to 3 days. Add a splash of lime juice or a spoonful of sour cream to revive before eating.

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