Pin it The first time I made this was on a sweltering July afternoon when my neighbor brought over fresh corn from the farmers market, still warm from the sun. She mentioned her tía's street corn obsession, and I realized I'd been eating elote wrong my whole life—not as a standalone snack, but as inspiration for something you could actually toss into a bowl and share. That conversation sparked an idea: what if I turned those beloved charred kernels and that tangy crema magic into pasta form? The result was this vibrant, creamy salad that tastes like summer tastes like friendship.
I brought this to a potluck once and watched it vanish faster than the chips, which told me everything I needed to know. People kept asking for the recipe, and I realized it wasn't just the flavors—it was the way the lime made everything feel bright, how the cotija added that salty richness, the little moment of joy in every bite. That's when I knew this wasn't just a side dish; it was the kind of thing that makes people ask for seconds.
Ingredients
- Short pasta (penne, fusilli, or rotini): 350 g (12 oz)—use whatever shape you love, though tubes and spirals catch the creamy dressing best. I've found that rinsing cooled pasta prevents it from getting starchy and clumpy.
- Corn kernels: 2 cups (fresh, canned, or frozen and thawed)—fresh is magical if you can get it, but honestly, frozen works just as well. The sauté step is what matters; it gives you those little charred edges that taste like the real thing.
- Red onion: ½ small, finely diced—the red ones stay vibrant and add a sharp sweetness that balances the richness.
- Red bell pepper: 1 small, diced—it adds sweetness and texture without overpowering anything.
- Fresh cilantro: ¼ cup, chopped—if you're one of those people who finds it soapy, use parsley instead and don't look back.
- Green onions: 2, thinly sliced—they add a subtle onion brightness that you don't even realize you're missing until they're there.
- Mayonnaise: 90 g (⅓ cup)—use the real stuff if you can; it makes the dressing taste less like mayo and more like richness.
- Sour cream: 90 g (⅓ cup)—this is the secret to tanginess; don't skip it.
- Cotija cheese: 60 g (½ cup), crumbled—it's salty and crumbly in the best way, but feta works if you're in a pinch.
- Garlic: 1 clove, minced—raw garlic here adds a little punch without being aggressive.
- Lime: 1, zested and juiced—the zest adds that citrus intensity, while the juice keeps things tangy and bright.
- Chili powder: 1 tsp—this is the warmth that ties everything to Mexico.
- Smoked paprika: ½ tsp—just a whisper of it adds depth and that hint of smokiness.
- Ground cumin: ½ tsp—a little goes a long way; it's earthy and unmistakably delicious.
- Salt and black pepper: to taste—taste as you go; the cheese is already salty, so go easy at first.
Instructions
- Cook the pasta until it's just right:
- Boil a large pot of salted water and cook your pasta until it's al dente—still with a slight bite when you taste it. Drain it, then rinse under cold water until it stops steaming; this stops the cooking and keeps it from turning to mush. The salted water is important; it's the only chance to season the pasta itself.
- Char the corn until it gets golden:
- Heat a skillet over medium-high heat and add the corn—you don't even need oil if your corn is fresh enough, though a touch won't hurt. Let it sit for 3 to 4 minutes without stirring too much; you want some kernels to turn light brown at the edges. This is where the magic happens; it tastes like something you'd eat on a street in Mexico City.
- Build the creamy dressing base:
- In a large bowl, whisk together the mayo, sour cream, cotija, minced garlic, lime zest, lime juice, chili powder, paprika, and cumin until it's smooth and cohesive. Taste it and adjust salt and pepper; remember, the cheese is already salty.
- Bring it all together:
- Add your cooled pasta, charred corn, diced red onion, bell pepper, cilantro, and green onions to the dressing. Toss everything until every piece is coated and the colors are vibrant. This is when it starts looking like the real thing.
- Fine-tune and finish:
- Taste it one more time and adjust seasoning, lime juice, or spices as needed. Some people like it spicier; some like more lime. There's no wrong answer here.
- Plate and garnish:
- Transfer to a serving platter and top with extra cotija, a shower of cilantro, a sprinkle of chili powder or Tajín, and lime wedges on the side. Let people adjust their own heat level with the lime and spice.
- Serve whenever you're ready:
- This is equally good chilled or at room temperature, so there's no stress about timing. It actually gets better after a few hours in the fridge as flavors meld.
Pin it The moment I realized this dish had become something special was when my kid asked for it by name instead of just pointing at the bowl. That's when food stops being about nutrition or impressive presentations and becomes about memory, about the taste of a July evening, about sharing something that makes people happy.
Why Charring the Corn Matters
Raw corn is sweet and fresh, but charred corn tastes like intention. When you let those kernels sit in a hot skillet, they caramelize slightly, developing flavors that are deeper and more complex than what you started with. It's the difference between eating corn and eating corn that tastes like it was made with care. This simple step is what elevates this from 'nice side dish' to 'people will remember this.'
The Dressing is the Star
The magic ratio here is mayo and sour cream balanced with lime and spice. The sour cream brings tang, the mayo brings richness, the lime brings brightness, and the spices—chili, paprika, cumin—bring that Mexican street food DNA. When you whisk them together before adding the pasta, you're not just making a coating; you're building a flavor foundation that the corn, pasta, and vegetables will all dance around. Trust this balance; it works.
Make Ahead and Storage Tips
This is the kind of dish that actually improves with time, which makes it perfect for meal prep or bringing to gatherings. You can make it the day before, cover it, and stash it in the fridge. The flavors will deepen, the dressing will coat everything more evenly, and you'll have one less thing to worry about when people show up. Just give it a good stir before serving and taste for seasoning one more time.
- Keep it covered in the fridge in an airtight container; it'll stay fresh and flavorful for up to a day.
- If you're bringing it somewhere, pack any extra lime wedges or chili powder separately and let people customize their own plates.
- Don't refrigerate the lime wedges if you're serving them on the side; they're better at room temperature and release more juice when you squeeze them fresh.
Pin it This pasta is the kind of dish that reminds you why summer cooking matters. Serve it with grilled meats, at a barbecue, or just on a Tuesday when you want to feel like you're somewhere warm and good things are happening.
Recipe Q&A
- → What type of pasta works best for this dish?
Short pasta shapes like penne, fusilli, or rotini hold the dressing well and complement the mix of vegetables effectively.
- → Can I use frozen corn instead of fresh?
Yes, frozen corn thawed and sautéed works well, adding a slight char enhances the flavor.
- → How can I make this dish spicier?
Add diced jalapeño or a few dashes of hot sauce to the dressing for extra heat.
- → Is there a substitute for cotija cheese?
Feta cheese is a good alternative that maintains a similar salty tang and crumbly texture.
- → Can this dish be prepared in advance?
Yes, it can be made up to a day ahead; just stir well before serving to redistribute the dressing.