Pin It There's something magical about the smell of corn charring in a cast iron skillet on a hot summer afternoon. I discovered this recipe when my neighbor brought over fresh corn from the farmer's market and challenged me to do something beyond buttered cobs. I started playing with the idea of street corn but in salad form, adding pasta to make it hearty enough for a meal. The first time I tasted that combination of creamy, tangy, and slightly smoky all at once, I knew I'd stumbled onto something special.
I remember making this for a Fourth of July potluck and watching people come back for seconds, then thirds, while barely touching the other sides. One guest asked for the recipe while her hand was still in the bowl, which felt like the highest compliment. It became the dish people started requesting by name whenever I'd mention bringing something to share.
Ingredients
- 340 g short pasta (rotini, penne, or fusilli): These shapes trap the creamy dressing in their curves, which is why straight spaghetti won't give you the same experience.
- 2 cups fresh or frozen corn kernels: Fresh corn tastes brighter, but frozen works beautifully and charring it transforms it into something deeper and sweeter.
- 1 small red onion, finely diced: The sharpness cuts through all that cream and keeps the salad from feeling heavy.
- 1 jalapeño, seeded and finely chopped: The heat here is gentle—this isn't about making people sweat, just waking everything up.
- 1/2 cup fresh cilantro, chopped: Don't skip this or use dried; cilantro is what makes it taste like street food.
- 120 g mayonnaise: This is your dressing base, so use something you actually like tasting straight from the spoon.
- 60 g sour cream: It keeps the mayo from being too heavy and adds a pleasant tang that balances sweet corn.
- 120 g cotija cheese total (half mixed in, half for garnish): Cotija crumbles beautifully and has a salty bite that mayo-based dressings need—feta works if you can't find it.
- Juice of 2 limes: Lime juice is non-negotiable here; it's what makes this taste like elote and not ranch pasta salad.
- 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder: These spices are subtle but layered, giving depth without heat that builds.
- 1/2 tsp kosher salt and 1/4 tsp black pepper: Taste as you go here, because the cotija already brings salt to the party.
Instructions
- Get the pasta cooking first:
- Salt your water generously—it should taste like the sea. Boil the pasta until it has just a tiny bit of resistance when you bite it. Drain it, then run it under cold water for a moment while stirring with a fork so it doesn't clump together as it cools.
- Char the corn while pasta finishes:
- Put your skillet over medium-high heat and let it get hot for a minute before adding the corn. You don't need oil if your pan has decent nonstick, and you'll actually see some kernels turn golden and even a little blackened at the edges—that's exactly what you want.
- Build the dressing:
- In a large bowl, whisk mayo, sour cream, and lime juice together first, then add all your spices. Taste it as you whisk; the flavors should be bright and slightly spicy, not subtle.
- Bring it all together:
- Once everything has cooled, toss the pasta, corn, onion, jalapeño, cilantro, and half the cheese into your dressing bowl. Use two spoons or tongs to gently turn everything until every piece is coated, taking care not to crush the corn.
- Give it time to chill:
- Refrigerate for at least twenty minutes—this is when the flavors actually become friends with each other. You can make it a few hours ahead, which honestly tastes even better.
- Finish and serve:
- Just before serving, top with remaining cotija, fresh cilantro, and those lime wedges on the side so people can squeeze more brightness over their portion.
Pin It What started as a way to use up farmer's market corn turned into the dish my family asks for before summer is even officially here. It's become my excuse to stand at the stove listening to corn pop and sizzle, knowing that something delicious is coming together.
When to Make This
This is peak season corn salad, obviously, but it's also flexible enough for the moments when you need something that feels impressive without stress. I make it when I'm bringing something to a potluck and don't want to worry about keeping it warm or cold. It's equally at home next to grilled chicken on a Tuesday night or as the side dish that steals the show at a summer gathering.
Flavor Tweaks That Actually Matter
This recipe is generous and easy to adjust once you understand what's happening. If you taste it and want more spice, add cayenne a pinch at a time—you can always add more heat but you can't take it back. If the dressing feels too heavy, thin it with a splash of lime juice or a tiny drizzle of water rather than reaching for more mayo.
Greek yogurt makes a lighter version that some people prefer, though you lose a little richness. For a different flavor angle, try stirring in a tablespoon of honey and a pinch of cumin, which shifts the whole thing toward a sweeter street-food vibe.
Storage and Keeping
This salad gets better the first day as dressing soaks into the pasta, then holds well for three to four days in the refrigerator in an airtight container. The cilantro will darken if you dress it and leave it, so if you're making this ahead, keep the herb separate until just before serving.
- Taste it before serving after a day or two; you might want a squeeze more lime juice to freshen it up.
- It stays creamy because of the mayo, so this is one salad that doesn't get watery sitting in the fridge.
- If bringing it somewhere, pack the lime wedges separately so people can add them right before eating.
Pin It This recipe reminds me why I love cooking for people—it's simple enough that anyone can make it, but thoughtful enough that it tastes like someone actually paid attention. Once you make it once, it becomes the salad you'll find yourself making all summer long.
Questions & Answers
- → How do I achieve the charred flavor in the corn?
Cook corn kernels in a hot skillet without oil, stirring occasionally until lightly blackened, about 5–7 minutes.
- → Can I substitute cotija cheese?
Feta works well as an alternative, offering a similar crumbly texture and tangy flavor.
- → Is it necessary to chill the pasta salad before serving?
Chilling for at least 20 minutes helps flavors meld and enhances the overall taste and texture.
- → What types of pasta are best suited for this dish?
Short pasta shapes like rotini, penne, or fusilli hold the dressing and mix-ins nicely.
- → How can I add more heat to the dish?
Including jalapeño seeds or a pinch of cayenne pepper will increase the spiciness without overpowering the other flavors.
- → Can I make this dish dairy-free?
Substitute mayonnaise and sour cream with plant-based alternatives and omit cheese to accommodate dairy-free diets.