Mexican Street Corn Pasta

My neighbor Maria showed up one summer evening with a plastic container of elote—grilled corn slathered in that impossible combination of creamy, tangy, spicy, salty goodness—and I ate three ears standing in her driveway while the sun melted into orange. That night, I couldn't stop thinking about how to capture that magic in something I could make for a crowd without needing a grill or standing over hot corn. So I started playing with pasta, and the first time I tossed it all together with that lime-spiked crema and charred corn, I knew I'd cracked something special.

I brought this to a July Fourth potluck where I knew at least five other casseroles were coming, and somehow this quiet pasta salad disappeared first, leaving everyone asking for the recipe with genuine surprise on their faces. One friend said it tasted like someone had found a way to make corn actually exciting, which felt like the highest compliment.

Ingredients

• Short pasta (350g): Penne, fusilli, or rotini all work beautifully because they trap the dressing in their curves and create little pockets of flavor with every bite.
• Corn kernels (2 cups): Fresh is ideal when summer corn is at its peak, but frozen thawed corn works just as well—don't let anyone tell you otherwise.
• Red onion and red bell pepper: These bring a sharp, fresh crunch that cuts through the creaminess and keeps everything from feeling dull.
• Fresh cilantro and green onions: These are what makes this taste alive rather than like a standard creamy salad.
• Mayonnaise and sour cream (90g each): Together they create a dressing that's rich but not heavy, with enough tang to feel bright.
• Cotija cheese (60g): This crumbly, salty Mexican cheese is the secret—it doesn't melt, it just adds these little bursts of flavor, though feta works in a pinch.
• Lime zest and juice: The zest gives you actual lime flavor throughout, not just a hint of sourness at the end.
• Spices (chili powder, smoked paprika, cumin): These warm spices echo elote without overwhelming—they should whisper, not shout.

Instructions

Cook your pasta to that perfect tender-but-still-toothy point:

Boil salted water in a large pot, add pasta, and cook until al dente—taste a piece if you're unsure, because mushy pasta will ruin this. Drain and rinse under cold water until completely cool, running your fingers through it so it doesn't stick together.

Char the corn so it whispers of something touched by heat:

While pasta cooks, heat a skillet over medium-high until it's hot enough that a kernel pops when it hits the pan. Add corn (with just a whisper of oil or dry, your choice) and let it sit undisturbed for a minute or two until you hear it sizzle and catch golden spots. Stir it around for another couple minutes until you see real char marks, then let it cool.

Build the dressing with intention:

In a large bowl, whisk together mayo, sour cream, minced garlic, lime zest, and lime juice until smooth. Add the cotija cheese, chili powder, smoked paprika, cumin, salt, and pepper, and whisk again—the cheese will stay mostly separate rather than dissolving, which is exactly what you want.

Bring everything together:

Add the cooled pasta, charred corn, diced red onion, bell pepper, cilantro, and green onions to the bowl. Toss everything with purpose, making sure the dressing coats every piece—this takes longer than you think and is worth the effort.

Taste and adjust like you actually care:

Pinch of salt? A squeeze more lime? Maybe you want that dressing a touch thinner with a spoonful of sour cream. This is where the recipe becomes yours.

Finish and serve:

Transfer to a platter, scatter extra cotija and cilantro across the top, dust with chili powder or Tajín if you're feeling fancy, and add lime wedges. Serve chilled or at room temperature, which is honestly the best part.

Save

There's a moment when you toss all the ingredients together and the white dressing suddenly turns pale yellow from the lime and corn, and you realize you've made something that not only tastes like summer, it looks like it too. That's when you know you've got something worth making again.

The Art of the Perfect Char

Charring corn might feel like overkill, but it's what separates this from a basic creamy corn salad you've made a hundred times. The high heat caramelizes the natural sugars and deepens the flavor into something almost sweet and nutty. You'll hear it sizzle and snap—that's the sound of the transformation happening. Don't crowd the pan and don't stir constantly; let the corn sit and develop those beautiful dark spots.

Why This Works as a Potluck Superstar

Pasta salads live in that awkward middle ground where they need to travel well, hold up for hours, and somehow taste better the next day. This one does all three because the dressing is thick enough to coat everything without making it soggy, and the lime and spices don't fade—they actually seem to settle in and get more interesting as it sits. You can pack it in a bowl, stick it in a cooler, and arrive knowing you're bringing something that will surprise people.

Variations That Keep You Coming Back

Once you make this a few times, you'll find yourself improvising—adding diced jalapeño for heat, swapping in Greek yogurt for a lighter version, or drizzling in hot sauce so it whispers spice instead of just hinting at it. Some versions call for cotija, others lean into feta or even crumbled queso fresco. The structure is strong enough to handle your tinkering.

• Jalapeño or serrano pepper adds a fresh heat that builds as you eat rather than hitting you all at once.
• Black beans or diced avocado turn this into something closer to a full meal if you're serving it as dinner instead of a side.
• A splash of crema or Mexican crema makes the dressing even more luxurious, though you'll need slightly less mayo to keep it balanced.

Save

This pasta salad is the kind of thing that proves you don't need complicated techniques to make people happy—just good ingredients treated with respect and enough lime juice to make everything taste like it's worth the effort. Make it once and you'll find yourself reaching for it whenever summer calls for something that tastes both familiar and alive.

Recipe Questions & Answers

→ What type of pasta works best for this dish?

Short pasta shapes like penne, fusilli, or rotini hold the dressing well and provide ideal texture.

→ Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works well and can be sautéed until slightly charred to enhance flavor.

→ How should I adjust the spice level?

Adding diced jalapeño or a dash of hot sauce to the dressing offers a pleasant spicy kick.

→ Is it necessary to cool the pasta before mixing?

Cooling pasta prevents the dressing from melting and maintains the salad’s creamy texture.

→ What garnishes complement this dish?

Extra cotija cheese, cilantro, lime wedges, and a sprinkle of chili powder or Tajín add bright finishing touches.

→ Can this salad be prepared ahead of time?

Yes, making it a day ahead enhances the flavors; just stir well before serving.