Pin I threw this together on a sweltering July afternoon when the thought of turning on the oven made me want to weep. My neighbor had dropped off a bag of corn from her garden, and I had a box of rotini staring at me from the pantry. I remembered the elote I used to buy from a cart near my old apartment, how that first bite always felt like a celebration. So I charred the kernels in a hot skillet, tossed them with cold pasta and a lime-spiked dressing, and called it dinner. It stuck.
The first time I brought this to a backyard cookout, I watched it disappear before the burgers even came off the grill. Someone asked if I used a family recipe, and I laughed because Id only invented it the week before. But thats the thing about food that feels right, it earns its place quickly.
Ingredients
- Short pasta (340 g): Rotini and fusilli hold the creamy dressing in their ridges, but penne works too if thats what you have.
- Corn kernels (2 cups): Fresh is ideal for char, but frozen works in a pinch, just make sure theyre completely thawed and patted dry.
- Red onion (1 small): Dice it fine so it blends in without overpowering, and if its too sharp, soak the pieces in cold water for five minutes.
- Jalapeño (1): Seeding it keeps the heat manageable, but leave a few seeds if you like things spicy.
- Fresh cilantro (1/2 cup): This is not optional, it brings the whole dish to life with its bright, grassy bite.
- Mayonnaise (120 g): Use the good stuff, it makes the dressing silky and rich.
- Sour cream (60 g): Adds tang and keeps the mayo from feeling too heavy, Greek yogurt works if you want to lighten it up.
- Cotija cheese (60 g plus extra): Crumbly, salty, perfect, feta is a fine stand in but cotija is worth hunting down.
- Lime juice (from 2 limes): Fresh only, bottled lime juice tastes like regret.
- Chili powder (1 tsp): Gives warmth without much heat, dont skip it.
- Smoked paprika (1/2 tsp): Adds a subtle smokiness that echoes the charred corn.
- Garlic powder (1/2 tsp): A little goes a long way, it ties the dressing together.
- Kosher salt and black pepper: Season generously, cold dishes need more salt than you think.
Instructions
- Cook the pasta:
- Boil it in very salty water until just tender, then drain and rinse under cold water to stop the cooking. Let it cool completely so the dressing doesnt turn soupy.
- Char the corn:
- Toss the kernels into a hot dry skillet and leave them alone for a minute or two until they start to brown and smell sweet and smoky. Stir occasionally and cook for 5 to 7 minutes total, then cool.
- Make the dressing:
- Whisk together the mayo, sour cream, lime juice, and all the spices in a large bowl until smooth and creamy.
- Combine everything:
- Add the cooled pasta, charred corn, onion, jalapeño, cilantro, and half the cotija to the bowl. Toss gently until every piece is coated.
- Chill and rest:
- Cover and refrigerate for at least 20 minutes. This lets the flavors marry and the pasta soak up the dressing.
- Finish and serve:
- Top with the remaining cotija and a handful of fresh cilantro, then serve with lime wedges on the side.
Pin I made this for my sisters birthday picnic last summer, and she told me it reminded her of the street corn we ate on a trip to Oaxaca years ago. I hadnt been thinking of that trip when I made it, but once she said it, I could taste the memory too. Thats what good food does, it pulls the past into the present without asking permission.
Make It Your Own
If you want more heat, toss in a pinch of cayenne or leave some jalapeño seeds in the mix. For a lighter version, swap the sour cream for Greek yogurt and cut the mayo in half. You can also add diced avocado just before serving for extra creaminess, though it wont keep as long in the fridge.
Storing and Serving
This salad keeps well in the fridge for up to three days, though the cilantro may darken a bit. I usually add a squeeze of fresh lime and a handful of herbs right before serving leftovers to wake it back up. Its excellent alongside grilled chicken, steak, or fish, and it travels beautifully to potlucks and picnics.
What to Know Before You Start
This comes together quickly once your pasta is cooked and cooled, so plan accordingly. If youre using frozen corn, spread it on a towel and let it thaw completely, then pat it dry before charring. Wet corn will steam instead of caramelize, and youll miss out on that smoky sweetness.
- Let the pasta cool fully before mixing or the dressing will separate.
- Char the corn in batches if your skillet is small so it browns instead of steaming.
- Taste and adjust the lime and salt just before serving, especially if its been chilled overnight.
Pin This is the kind of dish that makes people ask for the recipe before theyve even finished their first serving. Keep it in your back pocket for the next time you need something easy, crowd pleasing, and full of life.
Recipe Questions
- → How do you achieve the smoky flavor in the dish?
Cooking the corn kernels in a hot skillet until lightly charred imparts a smoky depth that mimics street corn taste.
- → Can I use other types of pasta for this dish?
Yes, short pasta like rotini, penne, or fusilli works best as they hold the dressing and incorporate well with the other ingredients.
- → What can I substitute for cotija cheese if unavailable?
Feta cheese is an excellent alternative, offering a similar crumbly texture and tangy flavor.
- → How can I adjust the spiciness to my liking?
Modify the amount of jalapeño or leave some seeds for extra heat; adding cayenne pepper can also increase the spice level.
- → Is it necessary to chill the salad before serving?
Chilling for at least 20 minutes allows the flavors to meld, enhancing the overall taste and texture.