Save to Pinterest There's something about the smell of corn hitting a hot skillet that makes you feel like summer is actually happening, even if you're cooking in your tiny apartment kitchen. I discovered this pasta salad when a friend brought it to a casual dinner party, and I watched people go back for thirds while barely touching anything else on the table. What got me was how it tasted nothing like typical mayo-heavy pasta salads—it felt bright, a little spicy, genuinely alive. The lime and charred corn reminded me of those street vendors in Mexico City, but easier, less messy, and somehow better suited to weeknight cooking.
I made this for a July picnic where everything else wilted in the heat, but this salad somehow got better as it sat on the cooler. Someone asked if it was a recipe from a restaurant, and I loved being able to say I'd figured it out myself—or close enough. That moment of someone enjoying something you made, especially when you're nervous about bringing a pasta salad to a gathering of people who care about food, that's the whole reason I keep making this.
Ingredients
- Short pasta (340 g): Rotini, penne, or fusilli work best because they catch the dressing and hold onto the corn and onion pieces; skip long pasta or it becomes slippery.
- Fresh or frozen corn kernels (2 cups): Fresh corn tastes incredible charred, but frozen works just as well and often tastes better than sad fresh corn in winter.
- Red onion (1 small, finely diced): The sharpness cuts through the creamy dressing and adds a little bite that makes the whole thing feel balanced.
- Jalapeño (1, seeded and finely chopped): Remove the seeds unless you like real heat, or leave them in if you're feeling brave.
- Fresh cilantro (1/2 cup, chopped): Don't skip this—it's not a garnish, it's what makes this taste like actual elote and not just creamy corn.
- Mayonnaise (120 g): Use good mayo here because it's the backbone; cheap mayo tastes thin and vinegary by comparison.
- Sour cream (60 g): This lightens the mayo and adds tang so the whole thing doesn't feel heavy or cloying.
- Cotija cheese (60 g crumbled, plus 60 g for topping): It's salty and crumbly and nothing like cheddar; feta works if cotija disappears from your store, but the flavor shifts.
- Lime juice (2 limes): Fresh lime is essential—bottled tastes flat and chemical by comparison.
- Chili powder (1 tsp): Gives warmth without real heat; adjust based on what brand you use because they vary wildly.
- Smoked paprika (1/2 tsp): This is where the smoky depth comes from that makes people think you charred everything.
- Garlic powder (1/2 tsp): Fresh garlic would overpower the delicate corn flavor, so powder is actually the right call here.
- Kosher salt and black pepper: Taste as you go because pasta absorbs salt and the lime juice changes how salty things taste.
Instructions
- Cook the pasta perfectly:
- Boil salted water, add pasta, and pull it out two minutes before the box says it's done—it'll keep softening as it cools. Rinse it in cold water so it stops cooking and doesn't turn mushy.
- Char the corn:
- Pour corn into a hot skillet with no oil and let it sit for a minute before stirring; you want brown spots, almost burnt-looking, which takes about 5 to 7 minutes. This step is what makes people lean forward and ask what you did.
- Build the dressing:
- Whisk mayo, sour cream, lime juice, and all the spices in a bowl until smooth and no streaks remain. Taste it plain and remember this is what everything else is riding on.
- Combine everything:
- Add cooled pasta, charred corn, red onion, jalapeño, cilantro, and half the cotija to the dressing bowl and toss until every piece gets coated. If it looks dry, add another squeeze of lime or a spoonful of sour cream.
- Chill and finish:
- Refrigerate at least 20 minutes so flavors meld and it gets cold enough to taste refreshing. Before serving, top with remaining cotija and extra cilantro, and serve with lime wedges for people who want more brightness.
Save to Pinterest I made a batch of this for my neighbor who was recovering from surgery, and she told me later it was the first thing all week that made her actually hungry instead of just forcing herself to eat. That's when I realized this wasn't just a good side dish—it was the kind of thing people remember because it tastes alive and it feels like someone cared enough to make something good.
Why Charring Makes All the Difference
The magic of street corn is in those burnt edges and smoky sweetness, and that only happens if you let the corn sit in a hot skillet without moving it around too much. I used to stir constantly thinking I was preventing burning, but what I was actually doing was preventing flavor—char needs heat and time to develop. Now I understand that the brown spots aren't mistakes, they're exactly the point.
Making It Your Own
This recipe is flexible in a way that makes it forgiving for home cooking. Some days I add crispy bacon or cotija gets swapped for sharp cheddar when I'm out of the good stuff, and it still tastes right because the core—charred corn, lime, cilantro, and heat—stays true to the original. The dressing ratio is also loose enough that if you prefer it less creamy, you can thin it with more lime juice or even a splash of water.
Storage and Serving Ideas
This salad actually tastes better the next day after everything settles together, so make it the morning of a picnic if you can, or even the night before. It keeps in the fridge for three days in a covered container, though the cilantro will darken and the pasta will absorb more dressing, which some people love and others don't. Serve it cold alongside grilled chicken or fish, with lime wedges so people can add more brightness, and watch it disappear.
- If you're bringing it to a potluck, keep the extra cotija and cilantro in a small container and add them right before serving so they stay fresh and bright.
- Leftovers taste great eaten cold straight from the fridge, or you can toss them with a bit more lime juice if they seem dry.
- Make double and you'll be the person everyone asks to bring pasta salad to every gathering.
Save to Pinterest This pasta salad became a regular thing in my kitchen because it reminds me that the best dishes are usually the simplest ones done exactly right—charred corn, good lime, and cheese that actually tastes like something. Make it for people you like, and they'll ask you for the recipe.
Recipe FAQs
- → How do I cook the corn for best flavor?
Lightly char the corn kernels in a hot skillet without oil until they develop golden spots, enhancing sweetness and smokiness.
- → Can I use a different type of pasta?
Short pasta like rotini, penne, or fusilli works best to hold the dressing and mix well with the other ingredients.
- → What can I substitute for cotija cheese?
Feta cheese is a great alternative offering a similar crumbly texture and tangy flavor.
- → How spicy is this dish and can it be adjusted?
The mild chili powder and jalapeño provide a gentle heat. For more spice, include jalapeño seeds or a pinch of cayenne.
- → How long should I chill the pasta salad before serving?
Chilling for at least 20 minutes allows the flavors to blend and the salad to taste its best.