Save to Pinterest I threw this together on a whim one July afternoon when I had leftover corn from a barbecue and a box of rotini staring at me from the pantry. The char on the corn filled the kitchen with this smoky sweetness that reminded me of street vendors in summer, and suddenly I was craving that tangy, creamy elote flavor in something I could eat cold. It came together faster than I expected, and by the time I tasted it, I knew I'd be making it all season long.
I brought this to a potluck once and watched people go back for seconds before the main course even hit the table. Someone asked if I'd flown it in from a taco truck, which made me laugh because it was just pasta and a hot skillet. But thats the thing about this salad, it tricks you into thinking it took way more effort than it did, and everyone assumes youve been cooking all day.
Ingredients
- Short pasta (340 g): Rotini or fusilli work best because the ridges catch the creamy dressing, but penne holds up well too if thats what you have.
- Corn kernels (2 cups): Fresh is ideal for char and sweetness, but frozen works in a pinch, just make sure to thaw and pat them dry before cooking.
- Red onion (1 small): Adds a sharp bite that balances the creaminess, dice it fine so it blends in without overpowering.
- Jalapeño (1): Seeding it keeps the heat gentle, but if you like spice, leave a few seeds in or add a second pepper.
- Fresh cilantro (1/2 cup): This is non-negotiable for me, it brings that bright, herby lift that makes the whole dish sing.
- Mayonnaise (120 g): The creamy base of the dressing, use a good quality one because youll taste the difference.
- Sour cream (60 g): Adds tang and cuts the richness, Greek yogurt works if you want to lighten it up a bit.
- Cotija cheese (120 g total): Salty, crumbly, and perfect for this, but feta is a solid backup if you cant find it.
- Lime juice (from 2 limes): Freshly squeezed is key, it wakes up every other flavor and keeps the salad from feeling flat.
- Chili powder (1 tsp): Gives a warm, earthy kick without overwhelming the other spices.
- Smoked paprika (1/2 tsp): This is where the smoky street corn vibe really comes through, dont skip it.
- Garlic powder (1/2 tsp): A subtle savory note that ties the dressing together.
- Kosher salt and black pepper: Season to taste, but start with the amounts listed and adjust after you toss everything.
Instructions
- Cook the pasta:
- Boil it in well-salted water until just al dente, then drain and rinse under cold water to stop the cooking. Let it cool completely so the dressing doesnt get runny.
- Char the corn:
- Heat a dry skillet over medium-high and add the corn in a single layer. Let it sit without stirring for a minute or two until you see those golden-brown spots, then toss and repeat until its nicely charred all over.
- Make the dressing:
- Whisk together the mayo, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper in a large bowl until smooth and creamy.
- Combine everything:
- Toss the cooled pasta, charred corn, red onion, jalapeño, cilantro, and half the cotija into the bowl with the dressing. Mix gently but thoroughly so every piece gets coated.
- Chill and adjust:
- Taste it, tweak the salt or lime if needed, then cover and refrigerate for at least 20 minutes. The flavors really come together once its cold.
- Finish and serve:
- Top with the remaining cotija and a handful of fresh cilantro, then serve with lime wedges on the side for squeezing.
Save to Pinterest One evening I served this alongside grilled chicken at a backyard dinner, and my friend who claims to hate cilantro went back for thirds. She said the lime and the char made it taste like a vacation, and I thought that was the best compliment a pasta salad could get.
Make It Your Own
If you want more heat, throw 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 bell pepper, cherry tomatoes, or even black beans to bulk it up and make it more of a meal.
Storage and Prep Ahead
This keeps beautifully in the fridge for up to three days, covered tightly. The flavors actually deepen overnight, so its perfect for meal prep or making the day before a gathering. Just give it a good stir and add a squeeze of fresh lime before serving to wake it back up.
Serving Suggestions
I love this as a side for anything grilled, especially chicken, steak, or fish tacos. It also works as a light lunch on its own, maybe with some tortilla chips on the side for scooping. If youre bringing it to a picnic or potluck, pack the extra cotija and cilantro separately and sprinkle them on right before serving so they stay fresh.
- Serve it cold or at room temperature, never hot.
- Pair it with something simple so the flavors can shine.
- Dont forget the lime wedges, that final squeeze makes all the difference.
Save to Pinterest This salad has become my go-to whenever I need something that feels special but doesnt ask much of me. I hope it brings a little bit of that street cart magic to your table too.
Recipe Questions & Answers
- → What type of pasta works best for this dish?
Short pasta like rotini, penne, or fusilli hold the dressing well and blend nicely with the textures of corn and other ingredients.
- → Can I use fresh or frozen corn?
Both fresh and frozen corn kernels work well; just be sure to cook them until lightly charred to enhance the flavor.
- → How spicy is the dressing?
The dressing has a mild heat from chili powder and jalapeño, which can be adjusted by adding seeds or a pinch of cayenne for more kick.
- → Is it possible to substitute any ingredients for dietary preferences?
Yes, sour cream can be swapped with Greek yogurt for a lighter option, and feta cheese works as a substitute for cotija.
- → How should I serve and store this salad?
Serve chilled with lime wedges and extra cilantro on top. It keeps well refrigerated for up to two days, making it ideal for gatherings or meal prep.
- → What dishes pair well with this pasta and corn combination?
This dish complements grilled meats beautifully or acts as a fresh, flavorful picnic addition.