Save to Pinterest I threw this together last summer after a street fair left me craving that smoky, tangy elote I couldn't stop thinking about. My pasta salad game had gotten stale, and I wanted something with more personality. The moment I tossed charred corn with lime-soaked pasta, I knew I'd stumbled onto something that would outlive the season. It's been my go-to ever since, especially when I need to feed a crowd without spending all day in the kitchen.
The first time I brought this to a backyard cookout, someone asked if I'd ordered it from a restaurant. That compliment stuck with me more than it should have, but honestly, it's just proof that bold flavors and a little char can elevate the simplest ingredients. I've since made it for potlucks, lazy weeknight dinners, and even as a main when I couldn't be bothered to grill. It never disappoints.
Ingredients
- Short pasta (340 g): Rotini or fusilli work best because their ridges catch the creamy dressing, but penne holds up well too if that's what you have.
- Corn kernels (2 cups): Fresh is ideal for char, but frozen works in a pinch and honestly tastes nearly identical once you cook it down.
- Red onion (1 small): Adds a sharp bite that mellows beautifully when tossed with the lime and creaminess.
- Jalapeño (1): Seed it unless you want real heat, I learned that lesson the hard way at a picnic.
- Cilantro (1/2 cup): Fresh is non-negotiable here, it brightens every bite and makes the whole dish feel alive.
- Mayonnaise (120 g): The creamy base that holds everything together, don't skimp or it'll taste dry.
- Sour cream (60 g): Adds tang and keeps the dressing from feeling too heavy, Greek yogurt works if you want to lighten it up.
- Cotija cheese (120 g total): This is the soul of the dish, salty and crumbly like elote should be, but feta is a solid backup.
- Lime juice (2 limes): Freshly squeezed is the only way, bottled lime juice tastes flat and won't give you that zing.
- Chili powder, smoked paprika, garlic powder: The trio that brings warmth and depth without overwhelming the corn.
Instructions
- Boil the pasta:
- Cook it in heavily salted water until al dente, then drain and rinse under cold water to stop the cooking. This keeps it from turning mushy when you toss it with the dressing later.
- Char the corn:
- Toss the kernels into a hot dry skillet and let them sit undisturbed for a minute before stirring, you want those dark golden spots. The smell alone will make you hungry.
- Mix the dressing:
- Whisk together mayo, sour cream, lime juice, and all the spices until smooth and creamy. Taste it now, it should be tangy and a little bold.
- Combine everything:
- Add pasta, corn, onion, jalapeño, cilantro, and half the cotija to the bowl, then toss until every piece is coated. Don't be shy, get in there with your hands if you need to.
- Chill and finish:
- Let it sit in the fridge for at least 20 minutes so the flavors can settle in. Before serving, top with the rest of the cheese, more cilantro, and lime wedges on the side.
Save to Pinterest There's a moment when you pull this out of the fridge and see everyone reach for seconds before they've finished their first serving. That's when you know it hit the mark. It's not fancy, but it feels like care on a plate, and that's what good food should do.
Making It Your Own
I've added black beans for extra protein, swapped in Greek yogurt when I wanted something lighter, and even thrown in diced avocado right before serving. You can dial the heat up or down depending on your crowd. One friend always asks me to double the jalapeño, another can't handle any at all, so I just adjust on the fly.
Storage and Make-Ahead Tips
This keeps beautifully in the fridge for up to three days, just give it a quick stir before serving since the dressing can settle. If it looks a little dry after sitting, a squeeze of lime and a spoonful of sour cream will bring it back to life. I actually prefer it on day two when everything has had time to meld together.
Serving Suggestions
It shines next to grilled chicken, steak, or even fish tacos, but I've also eaten it straight from the bowl as a light lunch. If you're taking it to a picnic, pack the extra cotija and cilantro separately so they stay fresh.
- Serve it alongside barbecue or anything off the grill for a smoky, tangy contrast.
- Pack it in individual containers for easy lunches that don't need reheating.
- Offer lime wedges on the side so everyone can add an extra hit of brightness if they want.
Save to Pinterest This pasta salad has earned its place in my regular rotation, and I hope it does the same for you. It's proof that a few good ingredients and a little heat can turn something simple into something you'll crave all year long.
Common Recipe Questions
- → How do I achieve the charred flavor for the corn?
Cook fresh or frozen corn kernels in a hot skillet without oil until they develop light brown spots for a smoky, roasted taste.
- → Can I substitute cotija cheese?
Yes, feta cheese works well as a substitute, providing a similar salty and crumbly texture.
- → What pasta types work best?
Short pasta shapes like rotini, penne, or fusilli hold the dressing and mix-ins well, making them ideal choices.
- → How spicy is this dish, and can it be adjusted?
A hint of chili powder and jalapeño adds mild heat. You can adjust spiciness by varying jalapeño seeds or adding cayenne pepper.
- → Is it better served chilled or at room temperature?
Chilling the salad for at least 20 minutes helps flavors meld and keeps it refreshing for warm weather meals.
- → Can I make this salad ahead of time?
Yes, preparing it a few hours in advance enhances the flavor, but avoid garnishing with fresh herbs until just before serving.