Save There's something about street corn that stops me mid-conversation. A few summers ago, I watched a vendor in a bustling market char corn right in front of customers, the kernels blistering golden under the heat while someone's hands moved with practiced rhythm. I stood there mesmerized, thinking how that simple technique—fire, salt, lime, cheese—could transform something so ordinary into something unforgettable. When I got home that evening, I wanted to capture that magic in a way I could actually eat at a picnic table without butter running down my wrists. This pasta salad became my answer: all the soul of elote, but in a form you can eat with a fork.
I brought this to a potluck last Fourth of July and watched my neighbor take one bite, pause, then immediately go back for more. She kept asking what the secret was—not in an accusatory way, but genuinely curious. I realized then that good food isn't about complexity; it's about moments like that, when someone stops mid-chew and actually tastes what they're eating. That's what keeps me making this salad year after year.
Ingredients
- Pasta (340 g / 12 oz): Short shapes like rotini or penne are your friends here—they trap the creamy dressing in all their little crevices instead of letting it slide off like it doesn't care.
- Fresh or frozen corn (2 cups / 300 g): Frozen corn is honest about what it is, and charring it gives it that crack and pop you're really after.
- Red onion (1 small, finely diced): The raw bite cuts through richness; don't skip it or apologize for it being sharp.
- Jalapeño (1, seeded and finely chopped): Remove the seeds if you want gentleness, keep them if you want conversation.
- Fresh cilantro (1/2 cup chopped): Use the tender leaves and thin stems—the bigger stalks taste like biting into a plant in the wrong way.
- Mayonnaise (120 g / 1/2 cup): The base of magic; don't use the low-fat version, it'll taste like regret in a salad.
- Sour cream (60 g / 1/4 cup): This adds tang that keeps the whole thing from tasting one-note creamy.
- Cotija cheese (120 g total / 1/2 cup plus 1/4 cup for topping): Crumbly, salty, slightly dry—nothing else tastes quite like it, but feta works if you have to.
- Lime juice (from 2 limes): Squeeze these yourself; bottled lime juice tastes like sadness.
- Chili powder, smoked paprika, garlic powder, salt, and pepper: Each one whispers rather than shouts, and together they're louder than any single ingredient.
Instructions
- Boil the pasta until it wants to break:
- Salt the water aggressively—it should taste like the sea. Cook until the pasta is tender but still has a tiny bit of resistance when you bite it. Drain it, rinse it under cold water (this stops the cooking and keeps it from getting mushy), and let it sit in the colander so it can dry out a bit.
- Char the corn like you mean it:
- Heat your skillet over medium-high heat and let it get genuinely hot. Add the corn with no oil needed if your pan is decent, and let it sit for a minute before stirring—you want those kernels to blacken slightly and develop little burnt edges. This takes about 5 to 7 minutes and smells like summer decided to move into your kitchen.
- Whisk the dressing until it's smooth and brave:
- In a large bowl, combine the mayo, sour cream, lime juice, and all the spices. Whisk until there are no lumps and the color is even throughout, a pale yellow-gold with flecks of paprika.
- Combine everything while it's still warm:
- Add the cooled pasta, the still-slightly-warm corn, the red onion, jalapeño, cilantro, and half the cotija cheese. Use a big spoon or your hands to toss until every piece is coated in that creamy dressing. This is where patience helps—don't rush it.
- Taste, adjust, and trust yourself:
- A pinch more salt? More lime? More cilantro? You know your own preferences better than any recipe ever will. Make it yours.
- Chill and then elevate:
- Give it at least 20 minutes in the refrigerator so the flavors can actually get to know each other. Right before serving, scatter the remaining cheese and cilantro on top and set out lime wedges.
Pin it The first time someone told me they'd made this salad at home and it reminded them of eating it at my table, I felt something settle. Food that travels well and tastes good at room temperature has a way of doing that—it becomes less about the cooking and more about the care.
The Magic of Charred Corn
Charring corn is one of those small kitchen moves that feels like you're getting away with something. The Maillard reaction—that's the fancy name for what happens when heat meets protein and sugar—transforms the corn's mild sweetness into something deeper and almost nutty. You're not cooking the corn through; you're waking it up. When you scrape the bottom of the pan and catch those dark bits, those aren't mistakes; they're the entire point. The slightly burnt edge is where flavor lives.
Why This Tastes Better Cold
Most mayonnaise-based salads are decent when warm and mediocre when cold, as if the chill saps the life out of them. This one is the opposite. Overnight in the refrigerator, the lime juice and cilantro deepen, the chili powder stops being sharp and becomes more mysterious, and the mayo softens the pasta's edges without making it mushy. It's one of those rare dishes that genuinely improves with time, which is why it's perfect for people who actually want to enjoy their party instead of spending it in the kitchen.
Serving and Keeping It Fresh
This salad travels beautifully in a covered container, which makes it perfect for potlucks, picnics, or the kind of week where cooking feels impossible. You can make it up to two days ahead, and it'll still be good on day three if you keep it covered. The texture stays creamy, the corn stays tender, and the dressing actually gets more integrated. Just taste it before you serve—sometimes it needs one more pinch of salt to wake back up after sleeping in the cold.
- Transport it in a container with a tight lid to keep everything from drying out or absorbing other flavors.
- If it's been sitting for a while and looks a bit dry, a squeeze of lime juice and a stir brings it right back.
- Let it sit at room temperature for about 15 minutes before serving if you've had it refrigerated, and the flavors will sing louder.
Pin it Make this salad when you want something that tastes complicated but doesn't require you to be complicated in the kitchen. It's the kind of dish that proves simplicity and flavor don't have to be strangers.
Frequently Asked Questions
- → What type of pasta works best for this dish?
Short pasta shapes like rotini, penne, or fusilli hold the dressing well and provide great texture.
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well and can be charred directly in the skillet to enhance flavor.
- → How can the spice level be adjusted?
Remove jalapeño seeds for milder heat or add cayenne pepper for a spicier kick.
- → What can substitute cotija cheese in this dish?
Feta cheese is a suitable alternative providing similar tang and texture.
- → Is this dish best served warm or cold?
It tastes best chilled, allowing the flavors to meld and offering a refreshing experience.