There’s something about summer that calls for simple, fresh side dishes, and this Creamy Street Corn Pasta Salad checks every box. Inspired by the bold flavors of Mexican street corn (elote), this recipe combines sweet charred corn, crunchy vegetables, tangy cotija cheese, and a creamy chili-lime dressing with tender pasta for a side dish that’s impossible to stop eating.
Whether you’re headed to a backyard barbecue, packing a dish for a potluck, or just looking for something delicious to keep in the fridge for easy lunches, this pasta salad delivers. It’s colorful, packed with flavor, and comes together with simple ingredients that make the most of summer produce.
The combination of smoky grilled corn, zesty lime, and creamy dressing creates the perfect balance of sweet, savory, and tangy in every bite. Make it ahead of time, let the flavors mingle, and watch it become one of the first dishes to disappear from the table.
Spicy Corn Slaw Salad
- 8 ounces cavatappi or rotini pasta
- 1 (14-ounce) bag coleslaw mix
- 3 cups grilled or charred corn kernels (about 4-5 ears corn)
- 1 red bell pepper, finely diced
- 1 jalapeño, seeded and finely diced
- 3 green onions, thinly sliced
- ½ cup chopped fresh cilantro
- ½ cup cotija cheese, plus more for garnish
Chili-Lime Dressing
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- Juice of 2 limes
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Directions:
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water until completely cooled.
- If using fresh corn, grill or char the corn until lightly blackened in spots. Allow to cool, then cut the kernels from the cob.
- In a small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, honey, garlic powder, chili powder, smoked paprika, salt, and pepper.
- In a large serving bowl, combine the cooled pasta, coleslaw mix, corn, red bell pepper, jalapeño, green onions, cilantro, and cotija cheese.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Garnish with additional cotija cheese, cilantro, and a squeeze of fresh lime juice just before serving.
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Teresa Tip:
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For the best flavor, use freshly grilled corn with a little char.
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Reserve a handful of corn, cilantro, cotija, and bell pepper to sprinkle over the top before serving for a beautiful presentation.
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This pasta salad can be made up to one day in advance. If needed, stir in an extra squeeze of lime juice before serving to freshen it up.
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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