Pin it I discovered this pasta while standing in a farmers market line on a sweltering July afternoon, watching someone juggle fresh corn and a food magazine featuring Mexican street corn recipes. That combination struck me as obvious in hindsight but totally inspired at the time. I rushed home and started experimenting with turning elote into something that could sit in a bowl without dripping down your hands at a backyard gathering. The result was this creamy, tangy, slightly charred beauty that's become my go-to when I need something that tastes like summer and feeds a crowd.
My neighbor brought a store-bought version to a Fourth of July potluck once, and I remember thinking it tasted like mayo with regret. That's when I knew I had to share my version at the next gathering. Watching people's faces light up when they tasted the lime and spice and char was one of those small kitchen wins that reminds you why cooking for others matters. Everyone asked for the recipe, and now at least three households in my neighborhood have their own variations on rotation.
Ingredients
- Short pasta (penne, fusilli, or rotini): Use 350 g and cook it just to al dente—overcooked pasta absorbs too much dressing and gets mushy after a day in the fridge.
- Corn kernels: Fresh is ideal in summer, but frozen works beautifully; avoid canned unless it's your only option since the texture suffers.
- Red onion and bell pepper: The sharpness of raw red onion cuts through the richness of the dressing, and the pepper adds color and a gentle crunch.
- Cotija cheese: This crumbly, salty cheese is what makes this taste authentically like street corn; feta works in a pinch but isn't quite the same.
- Lime zest and juice: Don't skip the zest—it holds flavor longer than juice alone and adds brightness that mayo wants to hide.
- Cilantro and green onions: Fresh herbs are the difference between tasting like a salad and tasting like an experience.
- Chili powder, smoked paprika, and cumin: These three create the warm, smoky backbone that makes people unable to identify exactly what they're tasting but know they love it.
Instructions
- Cook and cool the pasta:
- Bring salted water to a rolling boil and cook your pasta until it bends but still has a slight firmness when you bite it. Drain it, rinse under cold water, and let it sit so you're not burning your hands mixing everything later.
- Char the corn for hidden depth:
- While pasta cools, get a skillet hot and dry-toast the corn for 3 to 4 minutes, listening for it to pop slightly. This step converts sweet corn into caramelized corn, and it's the secret everyone asks about.
- Build the dressing carefully:
- Whisk mayo, sour cream, cotija, garlic, lime zest, lime juice, and all the spices together until smooth and creamy. Taste it plain—it should feel tangy and alive, not flat.
- Combine everything with purpose:
- Add pasta, corn, red onion, pepper, cilantro, and green onions to the dressing and toss until every piece is coated. This takes longer than you think, so take your time and watch for the dressing to cling to everything evenly.
- Season generously at the end:
- Taste it now and adjust lime, salt, and spice to your preference. This is when you remember it's yours to control, not the recipe's.
- Garnish and serve:
- Transfer to a platter, scatter extra cotija and cilantro on top, dust with chili powder or Tajín, and add lime wedges for people who want more brightness. Serve chilled or at room temperature, depending on the weather and your mood.
Pin it I made this for my sister's small outdoor wedding last summer, and I watched her mother—who usually doesn't eat much—go back for thirds without saying a word. That's when I knew this recipe had transcended being just a side dish and become something people remembered. She told me later she'd been craving it all week.
When Fresh Corn Isn't an Option
Frozen corn works almost as well as fresh, and honestly, it's often sweeter since it's frozen at peak ripeness. Canned corn is drier and loses something in flavor, but if it's what you have, drain and pat it very dry before using. I've never felt shortchanged using frozen, and it means you can make this year-round without waiting for corn season.
Adapting It to Your Spice Tolerance
This recipe has a gentle warmth, not a fire. If you want more heat, add diced jalapeño to the dressing or a dash of hot sauce, building slowly so you don't overpower the lime and corn. If you prefer it milder, reduce the chili powder slightly and skip the Tajín garnish. The beauty of a simple pasta salad is how easily it bends to what you actually want to eat.
Making It Ahead and Storage Tips
This salad actually improves after sitting in the fridge for a few hours or even overnight, as the flavors settle together. Keep it in a covered container and give it a good stir before serving since the dressing can separate slightly. If it seems dry the next day, whisk together a small amount of mayo and lime juice and fold it in gently.
- Store in an airtight container for up to 24 hours; after that, the cilantro and green onions start to wilt slightly.
- Don't add the cilantro and green onions until shortly before serving if you're making it the day before.
- Bring it back to room temperature if it's been chilled, so the flavors open up on your tongue.
Pin it This pasta salad tastes like friendship and sunshine in a bowl. Make it once for yourself and you'll understand why it keeps showing up on my table every summer.
Recipe FAQ
- → Can I make this dish ahead of time?
Yes, it can be prepared up to a day ahead. Just stir well before serving to redistribute the dressing and flavors.
- → What pasta shapes work best?
Short pasta like penne, fusilli, or rotini hold the dressing and mix-ins well for balanced bites.
- → How do I achieve the charred corn flavor?
Sauté corn kernels in a dry or lightly oiled skillet over medium-high heat until slightly browned and smoky.
- → Are there good dairy substitutes for this dish?
Greek yogurt can replace sour cream for a lighter option, and feta cheese works well instead of cotija.
- → What adds the smoky and spicy notes?
Chili powder, smoked paprika, and ground cumin combine to bring a warm, smoky spice profile to the dish.
- → Can this dish be served warm?
It’s typically served chilled or at room temperature, but can be enjoyed slightly warm if preferred.