Save The first time I made this, I was standing in my kitchen on a sweltering July afternoon, trying to recreate the magic of street corn I'd eaten at an outdoor market in Mexico City years before. I wanted that same creamy, tangy, slightly spicy comfort but in a form that didn't require standing over a grill in the heat. So I threw together pasta, charred corn, and a zingy lime dressing, and honestly, it became something even better than the original—a dish that somehow tastes like summer feels, if that makes sense.
I remember bringing this to a potluck at my neighbor's place, and within fifteen minutes the bowl was nearly empty—not a single kernel left. People were trading recipes on napkins, and my neighbor's eight-year-old asked if she could have the leftovers for breakfast the next day. That's when I knew this wasn't just a side dish; it was a conversation starter.
Ingredients
- Short pasta (penne, fusilli, or rotini): 350 g (12 oz) forms the backbone here—the shapes catch the creamy dressing perfectly, so skip the long noodles and stick with something that has ridges or spirals.
- Corn kernels: 2 cups (fresh, canned, or frozen and thawed) give you that sweet, juicy foundation; I prefer charring them slightly to add depth and a hint of caramelization.
- Red onion: ½ small one, finely diced, adds a sharp brightness that cuts through the richness—don't skip this or the dish feels flat.
- Red bell pepper: 1 small one, diced, brings color and a gentle sweetness that balances the spice.
- Fresh cilantro: ¼ cup, chopped, is non-negotiable for authenticity and fresh herbal notes.
- Green onions: 2, thinly sliced, provide a subtle onion flavor and a bit of texture.
- Mayonnaise: 90 g (⅓ cup) creates the creamy base, just like traditional elote.
- Sour cream: 90 g (⅓ cup) adds tanginess and keeps the dressing from being too heavy.
- Cotija cheese: 60 g (½ cup), crumbled, is the secret that makes this feel authentic—it's salty, slightly sharp, and crumbly in the best way; feta works if you can't find it, but cotija really is the move.
- Garlic: 1 clove, minced, whispers in the background without overpowering.
- Lime: 1, zested and juiced, brings that crucial brightness that ties everything together.
- Chili powder: 1 tsp delivers warmth and earthiness.
- Smoked paprika: ½ tsp adds a subtle smokiness that mimics the charred corn.
- Ground cumin: ½ tsp rounds out the spice profile with warmth and complexity.
- Salt and black pepper: To taste—this is where you taste and trust your instincts.
Instructions
- Bring the pasta to life:
- Cook it in a large pot of salted boiling water until al dente, then drain and rinse under cold water so it cools down completely. Cold pasta absorbs the dressing better and won't turn to mush when tossed.
- Char the corn:
- While the pasta cooks, heat a large skillet over medium-high heat and add the corn, dry or with just a touch of oil. Let it sit undisturbed for 3–4 minutes until you see those golden, slightly blackened bits forming—that's where the magic happens. Cool it before adding to the bowl.
- Build the dressing:
- In a large bowl, whisk together the mayo, sour cream, cotija, garlic, lime zest, lime juice, chili powder, smoked paprika, cumin, salt, and pepper until smooth and creamy. Take a moment to smell it—you should get a wave of lime and spice.
- Bring it all together:
- Add the cooled pasta, charred corn, red onion, bell pepper, cilantro, and green onions to the bowl. Toss everything gently but thoroughly so every piece gets coated in that creamy, tangy dressing. Don't be shy here—use your hands if you need to.
- Taste and adjust:
- This is crucial: taste it and tweak the seasonings. Maybe it needs more lime, maybe a pinch more salt, maybe a whisper of extra chili powder. Trust your palate.
- Plate and garnish:
- Transfer to a serving platter and top with extra cotija, fresh cilantro, a sprinkle of chili powder or Tajín, and lime wedges if you're feeling fancy. The visual appeal matters just as much as the taste.
- Chill or serve:
- You can serve it chilled or at room temperature—both work beautifully, depending on the weather and your mood.
Save There's something about serving this salad on a warm evening when your kitchen feels alive with the smell of lime and cilantro that makes you pause and think, 'This is exactly what summer tastes like.' It's become the dish I reach for whenever I need something that feels both special and effortless at the same time.
Why This Works So Well
The genius of this recipe is how it borrows from elote—that beloved Mexican street food—but makes it shareable and practical for any meal. By combining the creamy, tangy elements of traditional elote with pasta, you get something that feels both familiar and new, and it works as a side dish that doesn't apologize for stealing attention from the main event. The charred corn adds depth, the lime brings brightness, and the cotija cheese grounds everything with a salty, slightly sharp note that keeps your fork coming back.
Make-Ahead and Storage Magic
I've made this salad up to a day ahead and stored it in the fridge, and it actually gets better as the flavors meld together overnight. Just give it a good stir before serving because the pasta tends to settle at the bottom. If it looks a little dry, a splash of lime juice or a dollop of mayo will bring it back to life. This is also the kind of dish that travels well to potlucks and picnics without falling apart or looking sad by the time you arrive.
Play with the Flavors
This recipe is forgiving and invites creativity, so don't be afraid to make it your own. I've added diced jalapeños for heat, stirred in a tiny bit of hot sauce for complexity, and even swapped Greek yogurt for the sour cream when I wanted to lighten things up. The core of what makes this special stays intact, but the variations keep it interesting and allow you to tailor it to what you're craving on any given day.
- For more spice, dice a fresh jalapeño or add a dash of hot sauce directly to the dressing.
- Greek yogurt makes a lighter substitute for sour cream if you're feeling that direction.
- Tajín seasoning sprinkled on top adds extra flavor and visual flair in a single shake.
Save This dish reminds me why summer gatherings matter—not because of elaborate planning or complicated techniques, but because of simple, honest food that brings people together. Make it often, and it'll become the recipe people request when they know you're hosting.
Recipe FAQ
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well if thawed and if you sauté it briefly to develop a slight char for authentic flavor.
- → What pasta shapes are best for this dish?
Short pasta like penne, fusilli, or rotini hold the dressing well and provide good texture balance.
- → How can I add a spicy kick?
Incorporate diced jalapeño into the dressing or sprinkle with hot sauce or Tajín for extra heat.
- → Is it suitable for make-ahead serving?
Yes, prepare up to a day ahead and stir well before serving; flavors meld nicely over time.
- → What are good garnishes for presentation?
Extra crumbled cotija cheese, chopped cilantro, lime wedges, and a sprinkle of chili powder elevate both flavor and look.