Save I threw this together on a July afternoon when the farmers market corn was piled high and I had friends coming over in an hour. The kitchen smelled like charred sweetness and lime, and I kept sneaking bites of the crispy corn straight from the skillet. By the time everyone arrived, the bowl was already half gone because I couldn't stop tasting it. It's become my go-to whenever I need something bright, creamy, and completely craveable.
I brought this to a backyard cookout once, and it disappeared before the burgers even came off the grill. My friend's cousin, who claimed she hated pasta salad, came back three times. She said it was the lime and the little pops of heat from the jalapeño that got her. I've been making double batches ever since.
Ingredients
- Short pasta: Rotini or fusilli trap the creamy dressing in their spirals, making every forkful satisfying and full of flavor.
- Corn kernels: Fresh corn is incredible here, but frozen works beautifully too, charring gives it that essential smoky depth.
- Red onion: Dice it fine so it blends in without overpowering, the sharpness mellows once dressed.
- Jalapeño: Seeding it keeps the heat gentle, but leave a few seeds if you like a little kick.
- Cilantro: Fresh cilantro brightens everything, but if you're in the anti-cilantro camp, try flat-leaf parsley instead.
- Mayonnaise: It creates the creamy base that holds the whole salad together without feeling too rich.
- Sour cream: Adds tang and a lighter texture, Greek yogurt works great if you want to lighten it up even more.
- Cotija cheese: This salty, crumbly cheese is the secret, feta is a fine stand-in but cotija has that authentic elote vibe.
- Lime juice: Fresh lime is non-negotiable, it cuts through the richness and wakes up every other flavor.
- Chili powder and smoked paprika: These spices give warmth and a hint of smoke that echoes the charred corn.
- Garlic powder: A subtle backbone that ties the dressing together without stealing the spotlight.
Instructions
- Boil the pasta:
- Cook it in heavily salted water until just al dente, then drain and rinse under cold water to stop the cooking. This keeps the pasta firm and prevents it from turning mushy when tossed with the dressing.
- Char the corn:
- Heat a dry skillet over medium-high and let the corn sit undisturbed for a minute before stirring, you want golden-brown spots. The slight char is where all the magic happens.
- Make the dressing:
- Whisk together the mayo, sour cream, lime juice, and all the spices until completely smooth. Taste it now, it should be tangy, creamy, and just a little spicy.
- Combine everything:
- Toss the cooled pasta, charred corn, onion, jalapeño, cilantro, and half the cotija with the dressing until every piece is coated. Use a big bowl so you can really get in there and mix without making a mess.
- Chill and finish:
- Let it sit in the fridge for at least 20 minutes so the flavors settle in. Before serving, top with the rest of the cotija, a handful of cilantro, and lime wedges on the side.
Save There's a moment when you pull this out of the fridge and the whole kitchen smells like lime and cilantro, and you know it's going to be good. I've served it at potlucks, picnics, and lazy weeknight dinners, and it always feels like a little celebration on a plate.
Making It Your Own
I've added diced avocado right before serving for extra creaminess, and once I stirred in some black beans to make it more filling. A friend of mine swaps the jalapeño for a handful of diced poblano when she wants it milder. You can also grill the corn on the cob first instead of using a skillet, it adds even more smoky flavor and feels a little fancier.
Serving Suggestions
This pairs beautifully with anything off the grill, especially chicken thighs or carne asada. I've also packed it in jars for beach picnics and served it alongside tacos for a full fiesta spread. It holds up well at room temperature for a couple hours, which makes it perfect for outdoor gatherings where you can't keep everything chilled.
Storage and Prep Ahead
You can make this a full day ahead, just hold back the final cotija and cilantro until you're ready to serve. It keeps in the fridge for up to three days, though the pasta will soak up some of the dressing over time. If it looks a little dry after a day or two, stir in a squeeze of lime juice and a spoonful of sour cream to refresh it.
- Store in an airtight container to keep the cilantro from wilting
- If meal prepping, pack the lime wedges separately so they stay fresh
- Don't freeze this, the mayo-based dressing doesn't thaw well
Save This is the kind of dish that makes people ask for the recipe before they've even finished their plate. Keep it in your back pocket for summer, and you'll always have something colorful and delicious to bring to the table.
Recipe FAQ
- → How do I achieve the best char on the corn?
Cook corn kernels in a dry skillet over medium-high heat, stirring occasionally until lightly browned and slightly charred, about 5-7 minutes.
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well; just thaw thoroughly and pat dry before cooking to remove excess moisture.
- → What pasta types work best for this dish?
Short pasta shapes like rotini, penne, or fusilli hold the creamy dressing well and provide good texture contrast.
- → How can I make it spicier?
Include some jalapeño seeds or add a pinch of cayenne pepper to the dressing for an extra kick.
- → Is there a lighter alternative to mayonnaise and sour cream?
Replacing sour cream with Greek yogurt and reducing mayonnaise slightly creates a lighter but still creamy dressing.
- → Can feta cheese replace cotija?
Feta is a good substitute for cotija if unavailable, providing a similar salty and tangy flavor.