Save My neighbor grabbed my arm across the garden fence one July afternoon, insisting I had to taste her Mexican street corn. A year later, I was staring at a pot of pasta wondering if elote could really transform something so ordinary into something unforgettable. Turns out, sweet corn, lime, and a whisper of cumin are basically magic together, and this pasta salad became my answer to "what should I bring?" at every summer gathering that followed.
I made this for a potluck where I knew exactly three people, nervous I'd brought something too adventurous. Instead, it was gone before the grilled chicken was even done, and someone's uncle asked if I did catering. That moment taught me that a little lime and cotija cheese can do more for your confidence than you'd expect.
Ingredients
- Short pasta (penne, fusilli, or rotini): 350 g (12 oz)—use whatever you have, but something with shape holds the dressing better than long noodles.
- Corn kernels: 2 cups fresh, canned, or frozen—thaw frozen corn completely and pat it dry before charring so it actually caramelizes instead of steaming.
- Red onion: ½ small, finely diced—the sharp bite of red onion keeps everything from tasting too heavy.
- Red bell pepper: 1 small, diced—adds sweetness and color without overthinking it.
- Fresh cilantro: ¼ cup chopped—if you're one of those people who thinks cilantro tastes like soap, use parsley instead and skip the judgment.
- Green onions: 2, thinly sliced—they bring a whisper of brightness at the last second.
- Mayonnaise: 90 g (⅓ cup)—the base of everything creamy; don't use the fancy kind if you're on a budget.
- Sour cream: 90 g (⅓ cup)—this is what keeps it from feeling like airplane food potato salad.
- Cotija cheese: 60 g (½ cup) crumbled, or feta as substitute—cotija crumbles beautifully and tastes slightly salty and a little dry, which is exactly what this needs.
- Garlic: 1 clove, minced—just one; you want to taste corn, not a vampire repellent.
- Lime: 1, zested and juiced—the zest adds complexity that juice alone can't touch.
- Chili powder: 1 tsp—this is the quiet note that makes people pause and ask what that flavor is.
- Smoked paprika: ½ tsp—brings a little smoke without actual fire.
- Ground cumin: ½ tsp—the DNA of Mexican flavors.
- Salt and black pepper: to taste—taste as you go; you'd be surprised how much seasoning a creamy dressing can handle.
Instructions
- Boil the pasta until it's just barely tender:
- Drop it into a pot of salted boiling water and cook it al dente—not soft, not crunchy, just right. Drain it, rinse it under cold water until it stops steaming, and let it cool completely on a clean kitchen towel or paper towels so it doesn't clump.
- Char the corn until it's golden:
- Heat a skillet over medium-high heat and add the corn (dry, with nothing added) for 3 to 4 minutes, stirring occasionally until the kernels start to turn golden and a few blacken slightly. This takes 5 minutes max, but those little charred spots are what separate this from canned corn salad.
- Make the dressing into something silky:
- In a large bowl, whisk mayonnaise, sour cream, cotija, garlic, lime zest, lime juice, chili powder, paprika, and cumin until everything is smooth and the cheese is no longer visible as chunks. Taste it; adjust salt and pepper until it tastes like your own version.
- Combine everything with care:
- Add the cooled pasta, charred corn, red onion, bell pepper, cilantro, and green onions to the dressing bowl. Toss gently but thoroughly, making sure every pasta piece gets coated and nothing gets hidden at the bottom.
- Taste, adjust, then taste again:
- This is your moment—salt it, lime it, spice it up if it feels flat. This salad wants your opinion.
- Plate it beautifully:
- Transfer everything to a serving platter and scatter extra cotija, fresh cilantro, lime wedges, and a pinch of chili powder or Tajín on top. It looks like effort even though you barely tried.
- Serve however you want:
- Cold is ideal, but room temperature works too if you're bringing it somewhere and the weather is mild.
Save Someone told me once that the best dishes are the ones that make people feel like summer is something they can hold in their hands. This pasta does exactly that.
Why Corn Changes Everything
Fresh corn is sweet enough on its own, but when you char it in a hot skillet, you unlock something deeper—a caramelized nuttiness that transforms this from "summer side dish" into "the thing everyone remembers." Frozen corn works perfectly fine if fresh isn't available; just thaw it completely and dry it well before hitting the pan. The sauté only takes a few minutes, but those minutes are where the magic lives.
The Lime and Cotija Secret
Cotija cheese doesn't melt; it crumbles. That's what makes it special here—it stays textured and slightly salty throughout, never turning into a rubbery glob like mozzarella would. If you can't find cotija, feta is a genuine substitute, though it's a bit tangier. The lime zest matters more than you'd think; it adds brightness that juice alone can't deliver, and when you whisk it into the dressing, it makes everything taste fresher than it has any right to be.
Customization and Flexibility
This recipe is a template, not a law. Add diced jalapeño if you want actual heat, or a dash of hot sauce if you want to creep up gradually. Swap Greek yogurt for sour cream if you're leaning lighter, though you'll lose a tiny bit of tang. Some people add black beans, some add avocado at the last second (risky, but bold), and some add a handful of crumbled tortilla chips for crunch right before serving.
- Make this a day ahead; it genuinely tastes better when the flavors have time to know each other.
- If it looks dry when you pull it from the fridge, drizzle in a bit more lime juice or a small dollop of mayo and toss gently.
- This pairs with grilled chicken, fish, or carne asada, or stands alone as a vegetarian main course if you need it to.
Save This pasta salad is the kind of recipe you make once and suddenly understand why your neighbor wouldn't stop talking about it. It's simple, it's generous, and it tastes like you knew what you were doing all along.
Recipe Questions & Answers
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Thaw and sauté it until lightly charred to maximize flavor and texture.
- → What pasta shapes work best?
Short pasta like penne, fusilli, or rotini hold the dressing well and offer a nice bite for this salad.
- → How can I add more heat to the dish?
Adding diced jalapeño or a dash of hot sauce to the dressing gives a spicy kick without overpowering the flavors.
- → Is there a dairy-free alternative for the cheese?
You can substitute cotija cheese with a plant-based cheese or omit it, though it may alter the creamy texture slightly.
- → Can this salad be prepared in advance?
Absolutely, it tastes great made up to a day ahead. Just stir well before serving to redistribute the dressing.
- → What are suitable garnishes to enhance presentation?
Extra cotija cheese, fresh cilantro, lime wedges, and a sprinkle of chili powder or Tajín add color and extra flavor.