Pin to Board Summer afternoons at my friend's place always led to the same question: what are we bringing to the potluck? One year, I watched her street food vendor cousin char corn in a cast iron skillet, and the moment the kernels hit that hot surface, something clicked. The smoky sweetness mixed with the tang of lime felt like it needed a pasta home, so I tossed together what I had and created this creamy, zesty salad that's become my go-to dish when I need to feed a crowd without breaking a sweat.
I made this for a beach day last summer, and watching everyone go back for seconds while standing in the sand felt like a small victory. My sister even asked me to bring it to her family gathering two weeks later, which is the highest compliment in our house.
Ingredients
- Short pasta (rotini, penne, or fusilli): 340 g (12 oz) is the right amount to capture the dressing without turning heavy, and the shape matters—tubes and spirals hold that creamy coating better than flat noodles.
- Fresh or frozen corn kernels: About 2 cups (300 g or 3–4 ears), and honestly, frozen corn works just as well as fresh because you're charring it anyway, which concentrates all the sweetness.
- Red onion: 1 small one, finely diced, gives you a sharp brightness that cuts through the richness beautifully.
- Jalapeño: 1 pepper, seeded and finely chopped—the seeds are where the heat lives, so remove them unless you want serious spice.
- Fresh cilantro: 1/2 cup chopped, plus extra for serving because this herb is what makes it taste like something special instead of just mayo-based pasta.
- Mayonnaise: 120 g (1/2 cup) forms the creamy base, and using good quality mayo really does make a difference in the final taste.
- Sour cream: 60 g (1/4 cup) keeps things tangy and stops the dressing from feeling heavy.
- Cotija cheese: 60 g (1/4 cup) crumbled, plus 60 g for topping—it's salty, crumbly, and won't melt into the dressing like other cheeses, so it stays textured throughout.
- Lime juice: From 2 limes, freshly squeezed, which is the backbone that ties everything together with brightness.
- Chili powder: 1 tsp adds warmth and depth without heat, making you taste the spice rather than just feel it.
- Smoked paprika: 1/2 tsp whispers of that charred flavor even in the creamy dressing.
- Garlic powder: 1/2 tsp, and fresh garlic here would actually overpower the delicate balance, so stick with the powder.
- Kosher salt and black pepper: 1/2 tsp salt and 1/4 tsp pepper to start, though you'll taste and adjust at the end anyway.
- Lime wedges for serving: Because fresh lime squeezed over the top right before eating transforms each bite.
Instructions
- Get the pasta going:
- Boil a large pot of salted water—it should taste like the ocean—and cook your pasta until it's just barely tender, that al dente moment where it still has a tiny bit of resistance. Drain it, give it a cold water rinse so it stops cooking, and set it aside to cool completely.
- Char that corn:
- While the pasta cooks, get a skillet screaming hot over medium-high heat and add your corn kernels with no oil if you're using nonstick or cast iron. Stir them around for 5 to 7 minutes until some kernels turn golden and develop those charred spots—that's where the magic flavor is. Let them cool down because hot corn will wilt your cilantro.
- Build your dressing:
- In a large mixing bowl, whisk together the mayo, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until it's smooth and creamy. Taste a tiny bit on your finger—it should make you smile.
- Combine everything:
- Add your cooled pasta, charred corn, diced red onion, jalapeño, half of the cotija, and the cilantro to the dressing. Toss it all together, making sure every piece gets coated, then taste and adjust the salt or lime juice if needed.
- Let it chill:
- Pop it in the fridge for at least 20 minutes so the flavors meld and everything gets cold. The pasta soaks up more flavor as it sits, which is why it tastes even better the next day.
- Plate and finish:
- Before serving, sprinkle the remaining cotija and extra cilantro over the top, and have lime wedges ready. The fresh garnish keeps everything from looking tired and adds that final pop.
Pin to Board The moment that stuck with me was when my nephew, who's usually a picky eater, asked if there was cilantro in it and then kept eating it anyway. That's when I knew this recipe had crossed over from just being good into being something people actually crave.
The Charring Technique That Changes Everything
The first time I made this, I just mixed raw corn into the dressing and it was fine, but forgettable. Then I remembered how elote vendors always char the corn over heat, and that step transformed it completely. The high heat concentrates the corn's natural sugars and creates those little burnt spots that add complexity and depth—it's the difference between corn salad and something that makes people close their eyes after the first bite. Don't skip this step, and don't be afraid of the char marks; they're not burnt, they're exactly what you want.
Making It Your Own
This recipe is flexible enough to adapt to whatever you have on hand or whatever mood you're in. If you want it lighter, Greek yogurt swaps in beautifully for the sour cream and mayo mixture, though you'll lose a tiny bit of richness. For heat lovers, leaving some jalapeño seeds or adding a pinch of cayenne turns this into something with real kick. Some people add black beans for protein, others throw in diced bell pepper for extra crunch—the base dressing is forgiving enough to support whatever variation you dream up.
Timing and Storage That Actually Works
This salad is one of those dishes that gets better as it sits because the flavors meld and the pasta absorbs more of that creamy dressing. You can make it up to 2 days ahead, which makes it perfect for meal prep or when you're bringing something to a gathering and don't want to stress about last-minute assembly. If it seems dry when you pull it from the fridge, a squeeze of fresh lime juice and a stir brings it back to life instantly.
- Make it the morning of a potluck so everything has time to get cold and flavors have time to settle together.
- Store it in an airtight container in the fridge, and if it sits longer than a day, freshen it with extra cilantro and lime juice before serving.
- Serve it straight from the fridge or let it sit out for 15 minutes before eating if you prefer it less cold and the flavors to taste more pronounced.
Pin to Board This salad has become my answer to the question nobody asks but everyone's thinking: what can I bring that feels special but doesn't require hours in the kitchen? It's bold, it's fresh, it's completely yours the moment you make it.
Common Questions
- → What type of pasta works best for this dish?
Short pasta shapes like rotini, penne, or fusilli hold the dressing well and provide a pleasing texture in this salad.
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Cook and lightly char it to enhance the flavor, just as you would with fresh kernels.
- → How can I add more heat to the dish?
Including jalapeño seeds or adding a pinch of cayenne pepper will intensify the spiciness without overpowering the other flavors.
- → Is there a substitute for cotija cheese?
Feta cheese can be used as a suitable alternative, providing a similar crumbly texture and tangy taste.
- → What’s the best way to serve this pasta salad?
Chill it for at least 20 minutes before serving to allow the flavors to meld. Garnish with extra cilantro and lime wedges for brightness.