Creamy Street Corn Pasta Salad
Creamy street corn pasta salad is a must-try. This recipe solves the problem of bland summer side dishes. After making this many times, I know the secret to perfect texture. Creamy and fresh, it’s a summer favorite. Try this with Avocado Toast With Eggs. Jump to Recipe If you love recipes like this, you’ll also enjoy Avocado Toast With Eggs and Easy S’mores Bars Recipe.
Why This Creamy Street Corn Pasta Salad Is Pure Comfort
- Creamy texture
- Fresh corn flavor
- Easy to make
- Perfect for summer
What You'll Need for Creamy Street Corn Pasta Salad
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 oz elbow pasta
- 4 ears of fresh corn, cut from the cob
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Garlic powder
- Smoked paprika
- Salt and pepper
- Olive oil
- Fresh corn
- Optional: Chopped cilantro
- Optional: Lime wedges
- Optional: Grated Parmesan
📝 Ingredient Notes
- Pasta: Use elbow pasta for best texture.
- Corn: Fresh corn adds the best flavor. Use frozen if needed.
- Mayonnaise: Use full-fat for the creamiest texture.
- Sour cream: Adds tang and richness.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Blend dressing smoothly without lumps. → See on Amazon
- Food Processor — Quickly chop herbs and veggies for garnish. → See on Amazon
How to Make Creamy Street Corn Pasta Salad
- Boil pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and set aside.
- Prepare corn: Cut corn kernels from the cob. Set aside.
- Make dressing: In a bowl, mix mayonnaise, sour cream, olive oil, garlic powder, smoked paprika, salt, and pepper.
- Combine: Add cooked pasta and corn to the dressing. Toss to coat evenly.
- Chill and serve: Refrigerate for 1 hour. Serve chilled with fresh herbs and lime.
Cook's Tips for Perfect Creamy Street Corn Pasta Salad
- Best technique: Cook pasta al dente to avoid sogginess.
- Common mistake and fix: Overcooking pasta makes it mushy. Check for doneness before draining.
- Seasoning trick: Use fresh garlic instead of powder for a bolder flavor.
- Storage tip: Store in airtight containers for up to 3 days.
Storing & Reheating Creamy Street Corn Pasta Salad
Short-Term Storage
Store in an airtight container in the fridge. Store in airtight containers for up to 3 days. Make-ahead tip: Make up to 24 hours in advance.
Freezing Creamy Street Corn Pasta Salad
Freeze in airtight bags for up to 1 month.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10–15 minutes. Microwave: Reheat in 30-second intervals until warm.
Recipe Notes
- Chef tip: Use fresh corn for best flavor. Frozen corn works in a pinch.
- Best substitution: Substitute mayonnaise with Greek yogurt for a lighter version.
- Make-ahead: This recipe is perfect for meal prep. Store in the fridge for up to 3 days.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If the dressing is too thick, add a teaspoon of milk to thin it out.
Want to level up this recipe?
Corn Holder — Easily cut corn from the cob without mess. → Check price on Amazon
Creamy Street Corn Pasta Salad
Ingredients
Main Ingredients
- 12 oz elbow pasta
- 4 ears of fresh corn, cut from the cob
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Seasonings
- Garlic powder
- Smoked paprika
- Salt and pepper
- Olive oil
- Fresh corn
Optional Toppings
- Chopped cilantro
- Lime wedges
- Grated Parmesan
Instructions
- Boil pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and set aside.
- Prepare corn: Cut corn kernels from the cob. Set aside.
- Make dressing: In a bowl, mix mayonnaise, sour cream, olive oil, garlic powder, smoked paprika, salt, and pepper.
- Combine: Add cooked pasta and corn to the dressing. Toss to coat evenly.
- Chill and serve: Refrigerate for 1 hour. Serve chilled with fresh herbs and lime.
Notes
- Chef tip: Use fresh corn for best flavor. Frozen corn works in a pinch.
- Best substitution: Substitute mayonnaise with Greek yogurt for a lighter version.
- Make-ahead: This recipe is perfect for meal prep. Store in the fridge for up to 3 days.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If the dressing is too thick, add a teaspoon of milk to thin it out.
Storage
- Fridge: Store in airtight containers for up to 3 days.
- Freezer: Freeze in airtight bags for up to 1 month.
- Oven reheat: Reheat in a 350°F oven for 10–15 minutes.
- Microwave reheat: Reheat in 30-second intervals until warm.
- Make ahead: Make up to 24 hours in advance.
Nutrition Per Serving
- Calories: 450
- Protein: 12g
- Fat: 22g
- Carbs: 50g
- Fiber: 3g
- Sugar: 2g
- Sodium: 800mg
- Cholesterol: 60mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Street Corn Pasta Salad FAQs
Yes, you can make it up to 24 hours in advance. Store in the fridge and toss before serving.
The dressing might be too thin. Add more mayonnaise or sour cream to coat the pasta better.
Yes, but the texture may change slightly. Freeze in airtight bags for up to 1 month.
If corn is unavailable, use frozen corn. Fresh is best, but frozen works in a pinch.
Yes, it's a refreshing and creamy dish perfect for summer cookouts and picnics.
A Warm Final Note
I can’t wait for you to try Creamy Street Corn Pasta Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
